DES MOINES, Iowa — In the U.S., seven out of 10 home grillers consider themselves to be “better than average” at grilling.1 With flame masters everywhere starting to fire up the grates, there’s no better time for grill enthusiasts to show off their chops – their pork chops, that is. This grilling season, the National Pork Board is challenging grillers to share their secret about what makes their chop pop for the chance to win $15,000 toward a backyard makeover, a Large Big Green Egg® Grill Package, a summer of free pork and all the fame and glory associated with being named America’s Top #ChopGriller.
“It is so easy to grill up incredibly juicy, tender pork – and it’s that simplicity that inspired us to make the contest so easy: tell us why your chop is above the rest in 140 characters or less,” said Pamela Johnson, director of consumer communications for the National Pork Board. “Think about it – does a spicy dry rub make your chops drool-worthy? Do you have a sweet salsa that takes your chops to the top? Thanks to pork’s versatility, the options are endless.”
To help narrow the field of entries, chef and author of the recently released “Pork Chop” cookbook Ray “Dr. BBQ” Lampe will lend his expertise.
“Pork chops are the perfect complement to the grill – and we know that Americans across the country have their own methods for creating chop perfection,” said Lampe. “My secret to grilling the ultimate pork chop that nobody can resist is to cook it like a steak – between 145°F and 160°F, followed by a three-minute rest.”
Chop Your Way to the Top
Starting April 22, fans can visit PorkBeinspired.com, choose their favorite pork chop (Porterhouse, Ribeye Bone-In, Ribeye Boneless or New York) and submit a mouthwatering 140-character entry describing what makes their pork chop the top chop. (Photos of mouthwatering chops are welcome, but not required.)
Eight finalists (two from each pork chop category) will be selected. Between June 2 and June 13, Americans across the country will have a chance to weigh in on who they think has what it takes to be named America’s Top #ChopGriller. The finalist with the most votes will receive a grand prize of $15,000 toward a backyard makeover, a summer’s worth of free pork and a Large Big Green Egg® in Mahogany Table, Custom EGG® Tools and Big Green Egg Organic Lump Charcoal.
All fans who submit a vote will be entered for a chance to win a variety of other prizes to help them “get their grill on” this summer.
Achieve Chop Perfection
Get your #ChopGriller-worthy juices flowing with these inspiring, tasty recipes from Lampe and the National Pork Board:
- Habanero and Lime Ribeye Pork Chops – Lemon juice, lime zest and habanero chilies give tender pork chops a fiesta of bold, complex flavor.
- “Sweet Fire” Porterhouse Pork Chops – These sizzling chops, seasoned with ground chipotle chile and orange zest, are great with mashed sweet potatoes and sautéed green beans.
- Parmesan-Crusted New York Pork Chops – Savory enough to be enjoyed on their own, you can also customize the classic flavor of these pork chops by adding fresh basil, parsley or chive.
- Spiced-Crusted Ribeye Pork Chop with Mango Sauce – Dr. BBQ’s sweet and tangy mango sauce complements the spicy seasonings in these full-flavored pork chops.
For even more motivation to become America’s Top #ChopGriller, get inspired on Facebook, Twitter and Pinterest. Expand your grilling expertise with thousands of recipes for juicy, tender and flavorful pork at PorkBeinspired.com.
About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer i nformation projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.
1 http://eatocracy.cnn.com/2013/06/21/grilling-by-the-numbers/
Source: National Pork Board