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Pork Dispatch

Award Winning Chef talks turkey about the swine flu and eating pork

United States of America (Press Release) May 2, 2009 -- Turkey Authority and CIA graduate Chef Daniel Brule decides to stand up and defend the other white meat.

After graduating from the Culinary Institute of America located in Hyde Park, NY, Chef Brule treks across the county promoting food and food safety. Presently Brule is a culinary arts instructor in Bradenton, Florida. Not only does he instruct his all female class the art of fine cooking but instructs them in food safety as well. Since Chef Brule is an instructor and proctor for the Servsafe manager which in a nationally recognized food safety program backed by the National Restaurant Association, he thought it was important to let the public know the facts about eating pork.

Brule was alarmed when he kept hearing people talk about giving up pork since the swine flu outbreak. Being best known for his turkey recipe Brule wanted to help the pig.

Chef Brule said's " It is completely safe to eat pork" " Pork is an excellent source of protein" "It is very lean and healthy to eat" To keep pork safe the Chef reminds us to keep your raw and cooked pork out of the temperature danger zone which is between 41 degrees Fahrenheit and 135 degrees Fahrenheit. Chef Brule goes on to say to keep pork safe it is important to cook it to a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds for chops and 4 minutes for roast.

With summer just around the corner Chef Brule loves to barbecue this is one of his favorite recipes.

American Pork Barbecue

1 5-pound boneless pork butt (shoulder roast)

1 1/2 teaspoons paprika

1 1/2 teaspoons ground white pepper

1 1/2 teaspoons black pepper

source: FPR

1 teaspoon cayenne

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

Soft sandwich buns

Cooking Directions

Combine all seasonings well in a small bowl and rub evenly over roast. Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3 1/2-4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300 degrees, but avoid opening grill often. Remove pork to large cutting board or platter and let rest for 10-15 minutes. Slice or chop to serve.

Serve 20

Serving Suggestions

This classic from the South is a favorite from coast to coast, though sauces served alongside vary widely from region to region. Serve your favorite sauce with this slowly cooked pork roast, and offer tangy coleslaw to top sandwiches.

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