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AIN'T NOTHIN' LIKE A PORK CHOP, HUH?
YOU KNOW, DEPENDING ON THE EXACT CUT,
A PORK CHOP IS ANALOGOUS TO A STEAK ON A COW,
LIKE A T-BONE, OR IN YOUR CASE, A RIB-EYE.
OH, PLEASE.
YEP, NOTHIN' LIKE A PORK CHOP.
YOU KNOW, THAT BACK BEFORE THE CIVIL WAR,
PORK WAS KING OF MEAT IN THIS COUNTRY
AND THE RICHER YOU WERE THE HIGHER OFF THE ANIMAL YOU ATE,
AND SINCE THAT PORK CHOP CAME FROM THE LOIN OR BACK,
YOU'RE TECHNICALLY EATING HIGH ON THE HOG.
OF COURSE, FIRING UP A PORK CHOP TODAY IS KIND OF RISKY BUSINESS.
THAT'S BECAUSE THE MODERN AMERICAN HOG IS LIKE A SUPERMODEL --
IT'S LEAN AND CLEAN AND POTENTIALLY AS DRY AS A JAMES BOND MARTINI.
GUESS YOU ALREADY DISCOVERED THAT, HUH?
BUT IT DOESN'T MEAN THAT WE HAVE TO STEER CLEAR
OF CHOPSVILLE ALTOGETHER, OKAY?
WITH A FEW DECENT TOOLS AND A LITTLE FOOD SCIENCE, A LITTLE KNOW-HOW,
EVEN THAT CHOP COULD HAVE BEEN GOOD EATS.
I'LL JUST HAVE THE CEREAL, OKAY?
♪♪
UNLIKE THE BEEF CRITTER, WHICH HAS THREE PRIMARY CUTS ALONG THE BACK,
THE HOG HAS BUT ONE, THE LOIN,
AND IT IS FROM THIS REGION THAT ALL PORK CHOPS ARE CHOPPED.
NOW AS YOU MIGHT EXPECT, THE CHOPS CUT FROM HERE
ARE VERY DIFFERENT FROM THOSE CUT FROM HERE, OR EVEN HERE.
TRUTH IS, IF YOU WANT TO TRAVEL IN THIS NEIGHBORHOOD,
YOU'RE GONNA NEED A GUIDE.
I'VE GOT ONE, HIS NAME'S EDDIE.
HEY, EDDIE!
EDDIE HERE IS FROM NEW YORK CITY
AND NOW HE'S BEEN A BUTCHER, HOW LONG'S IT BEEN?
ABOUT 30 YEARS.
I THINK HE SHOULD BE ABLE TO HELP US GET TO THE PERFECT PORK CHOP.
EDDIE, I'M GOING TO ASSUME THAT THAT IS A PORK LOIN.
THAT'S RIGHT, THIS IS A WHOLE PORK LOIN.
WE'D HAVE THE HEAD UP AT THIS END
AND WE'D HAVE THE TAIL DOWN HERE.
WE'VE GOT OUR SHOULDER CHOPS, OUR RIB CHOPS,
WE'VE GOT THE TENDERLOIN HERE,
THESE WOULD BE THE LOIN CHOPS IF WE CUT THROUGH THE TENDERLOIN,
AND THE SIRLOIN CHOPS.
AH, NOW SOMETHING THAT I SEE A LOT ON SIGNAGE IS "CENTER CUT,"
WHAT GIVES?
CENTER CUT WOULD BE BASICALLY BETWEEN HERE AND HERE,
ONCE WE TOOK OFF THE SHOULDER AND THE SIRLOIN CHOPS.
AH, SO A RIB CHOP IS AUTOMATICALLY A CENTER CUT
PRETTY MUCH SO.
OFF TO THE SAW.
THE SAW... LIKE THE HAT?
(Alton) THE FIRST THING EDDIE TAKES OFF IS THE SHOULDER CHOP.
THIS IS AN ECONOMY CUT THAT CONTAINS PIECES OF A LOT OF DIFFERENT MUSCLES
AND A GOOD BIT OF CONNECTIVE TISSUE
SO IT'S GOOD FOR BRAISING, BUT NOT GRILLING OR PAN-FRYING.
FROM THE OTHER END COMES THE SIRLOIN CHOP,
WHICH IS JUST LIKE A SHOULDER CHOP, ONLY MORE SO.
IT'S DEFINITELY A WET-METHOD CUT, BUT CHEAP.
NEXT UP, THE LOIN CHOPS, THE T-BONES AND PORTERHOUSES OF THE PORK WORLD.
NOW SINCE THEY CONTAIN TWO MUSCLES,
THE LOIN AND THE TENDERLOIN,
AND THEY COOK SO DIFFERENTLY, I'M NOT A BIG FAN.
HOW THICK DO YOU WANT THEM?
EDDIE ASKS ME HOW THICK I WANT MY RIB CHOPS
AND I TELL HIM NICE AND THICK.
THE RIB IS MY FAVORITE CHOP FOR FAST, DRY HEAT COOKING,
AND SINCE IT'S COMPOSED OF ALMOST ENTIRELY OF ONE MUSCLE, IT'S IDEAL FOR STUFFING.
NEXT STOP FOR THESE, THE BRINE BAG.
THAT'S RIGHT, WITH THE POSSIBLE EXCEPTION OF TENDERLOIN,
I BRINE EVERY HUNK OF PORK I COOK, WHY?
WELL, FROM 1860s TO THE EARLY 1960s, AMERICAN HOGS WERE FAT.
IN FACT, MOST AMERICAN HOGS WERE CALLED LARD HOGS ,
BECAUSE THEY WERE RAISED AS MUCH FOR THEIR FAT AS THEIR MEAT,
WHICH WAS INDEED JUICY, SUCCULENT, AND FLAVORFUL.
WITH THE ADVENT OF THE FITNESS CRAZE,
CONSUMERS TURNED FROM PIGS TO POULTRY.
UNDAUNTED, THE PORK INDUSTRY SET OUT TO DESIGN THE HOG ANEW.
THEY CROSS-BRED AMERICAN LARD HOGS
WITH VARIOUS STRAINS OF LONG-BODIED BACON HOGS.
THEN THEY PUT THEM ON A REAL SPECIAL DIET,
WHICH PROMOTED FAST GROWTH OF LEAN MEAT.
AS A RESULT, TODAY'S PORK CHOPS ARE ABOUT 60 PERCENT LEANER THAN YESTERDAY'S PORK CHOP,
AND IF YOU COOK IT JUST SO, IT TASTES LIKE CHICKEN.
EXACERBATING PORK'S LOW-FAT STATUS
IS THE FACT THAT PORK'S JUST PLAIN DRY.
A LOT DRYER THAN CHICKEN, BEEF, OR EVEN LAMB.
THAT'S WHY PORK IS SO GOOD FOR CURING.
YOU KNOW, BACON, HAM, SAUSAGE.
BY BRINING OUR PORK,
NOT ONLY CAN WE ADD FLAVOR, WHICH WE NEED,
BUT WE CAN INJECT MOISTURE.
LIKE ALL BRINES, THIS ONE STARTS WITH SALT,
ONE CUP, TO BE EXACT.
COMBINE THIS SALT WITH AN EQUAL PORTION, THAT'S 1 CUP, OF BROWN SUGAR,
DARK BROWN SUGAR, THAT LOOKS ABOUT RIGHT.
NOW A TABLESPOON OF BLACK PEPPERCORNS, WHOLE BLACK PEPPERCORNS,
AND A TABLESPOON OF DRY MUSTARD POWDER.
NOW REMEMBER, THAT'S 3 TEASPOONS.
ONE, TWO, THREE.
THAT ALL GETS DISSOLVED IN 2 CUPS
OF VERY, VERY HOT APPLE CIDER VINEGAR.
I'M GONNA PUT A LID ON THIS
AND SHAKE TO DISSOLVE.
NOW SINCE WE WANT TO GIVE THE FLAVORS A LITTLE TIME TO OPEN UP
AND DEVELOP, WE'LL LET THAT SIT FOR FIVE TO TEN MINUTES.
NOW TIME TO COOL THINGS DOWN BY ADDING 2 CUPS OF WATER,
OTHERWISE KNOWN AS A POUND OF ICE.
AGAIN, WE SHAKE...
UNTIL THE ICE IS ALMOST COMPLETELY MELTED.
IT'S DEFINITELY COOL ENOUGH FOR MEAT INSERTION.
THE PORK CHOPS GO IN AND TRY TO MAKE SURE THAT YOU ARRANGE THEM
SO THAT THEY ARE COVERED ON ALL SIDES.
THIS GOES INTO THE REFRIGERATOR FOR, LET'S SAY, TWO HOURS.
NOW SINCE YOU ARE A LOYAL VIEWER,
I AM NOT GONNA BORE YOU WITH YET ANOTHER LONG-WINDED LECTURE
ABOUT BRINES AND OSMOSIS AND PROTEINS...
OKAY, BUT JUST ONE MORE TIME.
IF THIS WAS A REAL PIG, IT'D BE FULL OF LOTS OF STUFF,
BUT RIGHT NOW WE ONLY CARE ABOUT TWO THINGS -- WATER AND SALT.
EXCELLENT, WATER AND SALT.
NOW LET'S SAY THAT WE STUCK THIS PIG INTO A BRINE...
ALL OF A SUDDEN THERE'D BE A LOT OF WATER ON THE INSIDE
AND ON THE OUTSIDE OF THE PIG,
BUT A LOT MORE SALT ON THE OUTSIDE.
WELL, EVENTUALLY THE CELL MEMBRANES, YEARNING FOR EQUILIBRIUM,
WOULD PULL IN A LOT MORE OF THE SALT
AND THEN WE'D END UP WITH SUPER-CHARGED CELLS,
MORE WATER, MORE SALT, MORE FLAVOR.
NOW HOW LONG THIS WOULD TAKE WOULD DEPEND COMPLETELY ON HOW BIG THE MEAT WAS.
FOR OUR LITTLE CHOPS, ONE TO TWO HOURS WILL BE FINE.
OKAY, KIDS, IF YOU WANT TO KEEP YOUR HAT, IT'S A QUARTER.
HEY, I WORKED *** THOSE.
AH, OUR CHOPS ARE NOW READY TO MEET THE HEAT.
OF COURSE, IF WE WANTED TO ADD SOME EXTRA FLAVORS, WE COULD STUFF 'EM.
WHAT! NO, NO, NO, YOU SAID STUFFING WAS EVIL.
I SAID STUFFING TURKEYS WAS EVIL.
WELL, WHAT'S THE DIFFERENCE,
MEAT IS MEAT, STUFFING IS STUFFING...
YOU CAN'T CHANGE PHYSICS, WHO DO YOU THINK YOU ARE, STEPHEN HAWKING?
WHAT?
OKAY. (drops turkey)
I'M SORRY.
BIG MASS, LITTLE MASS.
LOTS OF STUFFING, WEE LITTLE BIT OF STUFFING,
AND BECAUSE THIS CAVITY IS EXPOSED DURING PROCESSING,
WE'VE GOTTA COOK THE STUFFING THAT GOES INTO IT TO 165 DEGREES
IN ORDER TO AVOID THE DREAD SALMONELLA.
THAT MEANS A LONGER COOKING TIME AND THAT MEANS...
EXACTLY.
HERE WE HAVE A HIGH SURFACE TO MASS RATIO
AND BECAUSE WE'RE GONNA CARVE THE POCKET FOR THE STUFFING OURSELVES,
CROSS-CONTAMINATION IS OF LITTLE CONCERN.
WELL, THEN STUFFING'S NOT EVIL.
I NEVER SAID STUFFING'S EVIL.
YES, YOU DID.
PAUL... TURKEY.
HERE'S THE THING.
IF YOU'RE GONNA COMPOSE A SUCCESSFUL STUFFING,
YOU NEED TO REMEMBER THAT THE MEAT IS THE MELODY AND THE STUFFING IS THE HARMONY.
♪♪
♪♪
IN ORDER TO GET OUR STUFFING TO ITS ULTIMATE DESTINATION,
WE'RE GONNA HAVE TO DO A LITTLE BIT OF CAREFUL SURGERY.
THAT WILL, OF COURSE, REQUIRE A KNIFE.
I PREFER A BONING KNIFE, BECAUSE IT HAS A VERY THIN BLADE
AND A CURVE AT THE END,
WHICH IS GONNA HELP US MAKE A CLEAN INSERTION.
DON'T TRY TO DO THIS WITH A PARING KNIFE
AND DEFINITELY DON'T TRY IT WITH A CHEF'S KNIFE,
YOU'LL JUST MAKE A MESS OF THINGS.
NOW IT WOULD BE VERY NICE TO HAVE A STABLE CHOP,
SO I LIKE TO PLACE MINE INSIDE THIS BAGEL SLICER.
THAT'S RIGHT, IT'S A MULTI-TASKER.
REMEMBER, THERE'S ONLY ONE UNI-TASKER IN THE KITCHEN, A FIRE EXTINGUISHER.
THAT'S RIGHT, AND DON'T WORRY, WE'RE GONNA WASH THIS BEFORE WE CUT BAGELS WITH IT.
SO START WITH YOUR KNIFE STRAIGHT DOWN
AND PUSH ALL THE WAY THROUGH UNTIL YOU HIT BONE.
THEN SWEEP THE BLADE UP ONE SIDE
WHILE NOT MAKING THE HOLE ANY LARGER
AND TURN THE KNIFE AROUND AND GO DOWN THE SAME HOLE UNTIL YOU HIT THE BONE
AND MOVE UPWARD.
I WANT TO MAKE SURE THE HOLE'S JUST A LITTLE BIT BIGGER.
NOW IN ORDER TO GET THE STUFFING IN THERE, WE COULD USE A FUNNEL,
IF WE HAD A BIG ENOUGH NOZZLE, WE COULD USE A PIPING BAG, BUT THAT'S ANOTHER SHOW,
OR WE COULD CUT THE END OFF OF ONE OF THOSE FANCY MARINADE INJECTORS.
I DON'T KNOW IF IT'S REALLY GOOD FOR MARINATING,
BUT I DO KNOW IT IS GOOD FOR STUFFING.
JUST STICK IT IN THE BOWL UNTIL IT FILLS UP TO ABOUT TWO TABLESPOONS,
LIKE THOSE MEDICAL SHOWS,
AND INSERT INTO THE HOLE.
THERE, ALWAYS DID HAVE A BLOATED OPINION OF HIMSELF.
NOW WE COULD TAKE THIS STRAIGHT TO A PAN FOR PAN-ROASTING,
BUT IT WOULD BE A REAL SHAME NOT TO GRILL IT.
THE GREAT THING ABOUT GRILLING PORK IS THAT IT'S ALWAYS...
AHH... FIREBALL!
FIREBALL'S BEEN GRILL-NAPPED.
"IF YOU EVER WANT TO SEE YOUR GRILL AGAIN,
"YOU BETTER GIVE EFFICIENT, AFFORDABLE,
"CLEAN-BURNING PROPANE EQUAL AIR TIME..." SIGNED THE GRILL-NAPPER.
WELL, THIS IS JUST WRONG...
ALL RIGHT, MAYBE I HAVE BEEN A LITTLE BIT OF A CHARCOAL SNOB...
MAYBE IT'S TIME THAT I REACH OUT
AND EMBRACE THAT FLICKERING BLUE FLAME.
HEY, THAT MEANS I GET TO BUY A NEW GRILL.
EXCUSE ME.
HELLO, MR. BROWN.
CHUCK, WHAT ARE YOU DOING HERE?
PROVIDING THE WORLD WITH AN EFFICIENT, AFFORDABLE,
AND CLEAN-BURNING HYDROCARBON.
MEANING... NATURAL GAS.
THAT'S THE GAS COMPANY.
HERE WE'RE ALL ABOUT THE PROPANE.
AHA, WHAT EXACTLY IS THE DIFFERENCE?
NATURAL GAS IS AN AMALGAM OF GASEOUS HYDROCARBONS
FOUND UNDERGROUND IN VERY CLOSE PROXIMITY TO PETROLEUM.
PROPANE IS REFINED FROM PETROLEUM.
JEEZ, MR. BROWN, FOR A GUY ON TV,
YOU DON'T KNOW VERY MUCH.
WELL, YOU KNOW, I KNOW A FEW THINGS...
RELAX MR. BROWN, THIS IS FOR YOUR OWN GOOD.
SOMEHOW I DON'T THINK THAT'S TRUE.
NOW TRY NOT TO MOVE.
THE CLEAN-BURNING EFFICIENT FUEL WE KNOW AS PROPANE
IS BORN OF PETROLEUM, OIL THAT IS,
BLACK GOLD, TEXAS TEA.
PETROLEUM IS COMPOSED OF HYDROGEN AND CARBON ATOMS
LINKED TOGETHER TO FORM CHAINS OF VARYING LENGTHS AND MOLECULAR WEIGHTS,
EACH POSSESSING UNIQUE CHARACTERISTICS.
SINCE THEY HAVE DIFFERENT BOILING POINTS,
THESE CHAINS CAN BE DISTILLED AT A BUILDING CALLED A REFINERY.
HEY, I'VE BEEN TO ONE OF THOSE.
THE SHORTEST OF THESE CHAINS IS METHANE,
NEXT COMES ETHANE, BUTANE, AND PROPANE.
WHEN BURNED IN THE PRESENCE OF OXYGEN,
A MERE CUBIC FOOT OF PROPANE, OR LP GAS,
CAN GENERATE A WHOPPING 2,500 B.T.Us.
THAT'S BRITISH THERMAL UNIT,
THE AMOUNT OF ENERGY IT TAKES TO INCREASE THE TEMPERATURE OF A POUND OF WATER
BY ONE DEGREE.
COMPARE THAT TO NATURAL GAS, WHICH CAN ONLY MANAGE 1,000 B.T.Us...
OH, SO THAT'S WHY WHEN YOU INSTALL A GRILL,
YOU'VE GOTTA HAVE A BIGGER GAS HOSE
THAN YOU WOULD FOR A PROPANE.
HYDROCARBON CHANGE RANGING FROM C7816 THROUGH C11H24
BLENDED INTO GASOLINE,
WHILE KEROSENE IS BLENDED INTO C28910 PLUS XP7...
YOU KNOW, THIS IS ALL JUST GREAT,
AND I REALLY APPRECIATE THE SHOW,
BUT I'M JUST NOT READY TO GIVE UP MY CHARCOAL YET.
WHAT IS THAT, WHAT IS THAT?!!
THAT LOOKS JUST LIKE MY GRILL.
HERE YOU GO.
THIS PROPANE TANK HOLDS 20 POUNDS OF PROPANE
AND THAT'S ENOUGH FOR 12 TO 18 HOURS OF COOKING.
OH, 12 TO 18 HOURS, THAT'S NOT BAD.
GRILL... I NEED A GRILL.
HAVE FUN COOKING WITH GOOD, CLEAN PROPANE.
OKEY DOKEY.
♪♪
THE WORSE THING THAT CAN HAPPEN IN ANY GRILL SESSION
IS FOR YOUR GRILL TO GO COLD IN THE MIDDLE OF THINGS,
SO YOU WANT TO CHECK YOUR FUEL BEFORE YOU FIRE UP.
NOW THIS GRILL ACTUALLY HAS A FUEL GAUGE,
WHICH WEIGHS THE TANK TO SEE WHAT'S LEFT IN IT.
IF YOUR GRILL IS NOT SO EQUIPPED, NO PROBLEM.
JUST POUR ABOUT A CUP OF BOILING WATER DOWN THE SIDE OF THE TANK,
WAIT A COUPLE OF SECONDS, AND THEN FEEL.
WHEREVER THE METAL GOES FROM WARM TO COLD,
THAT'S WHERE THE GAS LINE IS.
THIS THING IS ONLY HALF FULL.
I THINK CHUCK RIPPED ME OFF.
WHILE YOU'RE DOWN HERE, GO AHEAD AND OPEN UP THE GAS VALVE.
YOU WANT TO BE SURE TO CLOSE THIS AFTER EVERY GRILLING SESSION.
NOW MY LEGAL DEPARTMENT TELLS ME THAT I HAVE TO REMIND YOU
TO READ YOUR MANUFACTURER'S INSTRUCTION MANUAL
BEFORE FIRING YOUR GRILL FOR THE FIRST TIME.
GO AHEAD, GO AHEAD, I'LL WAIT.
OKAY, YOU GOT IT?
ALWAYS OPEN THE LID BEFORE CRANKING UP THE GAS
AND ATTEMPTING TO FIRE THE GRILL.
ALTHOUGH MOST GRILLS ARE MANUFACTURED
TO ALLOW ANY UNCOMBUSTED GAS TO VENT OUT,
IF YOUR GRILL IS BUILT INTO AN ENCLOSURE
OR EXCEPTIONALLY DIRTY,
THE GAS COULD BUILD UP.
AND IF YOU HAD A MISFIRE,
WELL, IT COULD LEAD TO A POTENTIALLY EXPLOSIVE SITUATION,
IF YOU GET MY DRIFT.
SO LID OPEN, GAS ON,
THEN HIT THE SPARK.
I'M GONNA LET THIS COME TO FULL HEAT.
IT'S GONNA TAKE ABOUT TEN MINUTES.
IN THE MEANTIME, THERE'S MORE PORK TO STUFF.
♪♪
THE SECRET TO GRILLING PORK CHOPS IS, UH...
JUST JOKING...
TO ACTUALLY COOK THEM ON TWO DIFFERENT LEVELS OF HEAT.
WE'RE GONNA SEAR THEM OVER HIGH HEAT
AND THEN FINISH THEM OVER LOW HEAT,
SO THAT THE MEAT AND THE STUFFING DOESN'T DRY OUT.
FIRST, WE'VE GOTTA GIVE THEM A LITTLE WIPE DOWN WITH OIL,
SO THEY MAKE BETTER CONTACT WITH THE GRILL
WITHOUT STICKING TO THE GRILL.
YOU JUST WANT TO BARELY MOP EACH SIDE.
ANY MORE THAN THAT AND WE COULD GET FLAME-UPS,
ALTHOUGH FLAME-UPS ON GAS ARE NOTHING LIKE THEY ARE ON CHARCOAL.
ALL RIGHT, NOW WE WANT TO CHECK THE GRILL.
TAKE A LOOK AT THE THERMOMETER.
YOU CAN SEE THAT WE'VE ACTUALLY GONE ALL THE WAY AROUND
AND THIS IS ABOUT AS HOT AS IT GETS, SO IT'S TIME TO OPEN.
I ALWAYS TURN MY HEAD AWAY SO THAT THERE ARE NO SURPRISES.
OOH, THAT'S HOT, TAKE A LOOK.
EVEN THE METAL BARS, SEE HOW THEY'RE GLOWING RED?
NOW EVERY GRILL HAS GOT ITS OWN CHARACTERISTIC AND PERSONALITY,
BUT I GENERALLY, WHEN I WANT HIGH HEAT,
I'M GONNA LAY THE MEAT RIGHT IN LINE WITH THE MIDDLE BURNER.
THAT'S WHERE MOST OF THE HEAT IS GONNA BE, HERE IT GOES.
NOW TIME IS IMPORTANT, SO I'M GOING TO SET MY TIMER FOR TWO MINUTES
BEFORE WE GIVE THE MEAT A TWIST.
THAT'S RIGHT, NOT A TURN, A TWIST.
NOW TAKE EACH PIECE AND GIVE IT A 90-DEGREE TWIST,
YEAH, 90-DEGREES, 90-DEGREES,
AND GO FOR ANOTHER TWO MINUTES.
TIME TO FLIP.
AND THAT IS WHAT THE TWIST GIVES YOU.
LITTLE HASH MARKS WHICH MAKES EVERYBODY SAY, "OOH, GRILLED FOOD."
ANOTHER TWO MINUTES.
TIME FOR ANOTHER TWIST.
90 DEGREES ONLY, PLEASE, NO LESS, NO MORE.
THAT'S RIGHT, ANOTHER TWO MINUTES.
♪♪
NOW WE'RE GONNA PULL ONE OF THESE GOOD-LOOKING GUYS
AND TAKE ITS TEMPERATURE.
WE'RE GONNA GO RIGHT INTO THE MIDDLE INTO WHERE THE STUFFING IS...
A LITTLE OVER 140 DEGREES.
THAT'S PRETTY MUCH MEDIUM ONCE IT RESTS
AND SINCE I LIKE MY MEAT MEDIUM,
I'M GONNA GO AHEAD AND PULL TWO OF THESE NOW.
IF YOU PREFER YOUR MEAT A LITTLE BIT MORE WELL DONE, AND SOME FOLKS DO,
THEN JUST MOVE TWO OF THESE UP TO THE TOP RACK,
AND MOST GRILLS HAVE THESE, AND CLOSE THE LID.
I'M GONNA TURN THE BACK BURNER ALL THE WAY OFF
AND TURN THE OTHER TWO BURNERS ALL THE WAY DOWN.
WE'LL LET THIS COOK ANOTHER...
THAT'S RIGHT, TWO MINUTES.
MMM-MMM, JUICY AND JUST A LITTLE BIT PINK.
WHAT, OH, LET ME GUESS.
YOUR GRANDMOTHER TOLD YOU "YOU BETTER COOK THAT PORK 'TIL IT'S GOOD AND DONE,
"OR YOU'LL BE GOOD AND DONE, YOU WRETCH."
WELL, BACK WHEN SHE WAS YOUNG,
MUCH OF AMERICA'S PORCINE POPULATION WAS FED TABLE SCRAPS,
OR SIMPLY LEFT TO SCROUNGE AROUND.
MORE TIMES THAN NOT THEY PICKED UP TRICHINELLA SPIRALIS.
NOW THE EGGS OF THIS NASTY LITTLE WORM
HAD THE UGLY HABIT OF GETTING INTO YOUR BLOODSTREAM
AND LODGING INTO YOUR MUSCLE TISSUE.
THEN YOU'D SIT THERE FOR A WHILE, SOMETIMES A LONG WHILE, AND THEN...
KIND OF REMINDS YOU OF "ALIEN," HUH?
NOW WHO COULD BLAME GRANDMOM FOR TURNING THIS INTO TOAST?
TODAY, THANKS TO CAREFULLY FORMULATED HOG CHOWS,
AMERICA'S PIGS ARE AS CLEAN AS THEY ARE LEAN.
EVEN IF YOU WERE TO RUN INTO THE RARE T-SPIRALIS,
THEY CAN'T SURVIVE BEYOND 137 DEGREES.
THAT IS WAY UNDER MEDIUM,
SO RELAX AND ENJOY YOUR CHOPS.
JUST BE SURE YOU BUY THEM THICK, YOU BRINE THEM,
STUFF THEM CONSERVATIVELY, AND THEN COOK THEM AT TWO TEMPERATURES.
SEAR THEM HOT, FINISH THEM A LITTLE BIT COOLER,
LET THEM REST, AND ENJOY.
SEE YOU NEXT TIME ON "GOOD EATS."
VERY JUICY.
HEY, YOU CAN TALK AND EAT AT THE SAME TIME.
Captioned by Scripps Networks, Inc.
(Alton) GREAT, THAT'S UP MY NOSE, DANIEL,
THAT'S UP MY NOSE, LET'S CUT.