Is Barbecue Healthy? Stop Pig Discrimination

Pork this, Pork that, are there unfair cases of pig discrimination unfair?

Today I'm not talking about beef barbecue, I'm talking about classic Pulled Pork BBQ.  Is it really healthy for you? According to this study over at Men's Health, pork contains less fat than chicken breasts and has good health benefits.  On the contrary, there are lots of folks who refuse to touch or even taste a succulent pork barbeque sandwich due to the fact it comes from a dirty, muddy, smelly, messy  pig! (Didn't they ever watch Charlotte's Web?) Oh well, thanks to this blog over at Food Network we can see that when compared: 

Pork Tenderloin          versus        Chicken Breast
Calories: 96 calories                    Calories: 142 calories
Total Fat: 3 grams                         Total Fat: 3 grams

SWINE WINS!

Truth be told there are conflicting reports on many websites, and sometimes pork is shunned merely because the word "bacon" and "saturated fat" comes to mind.  This should be called pig discrimination! If you ask any barbecue guru they are sure to tell you how many different parts are on the pig and how you can use pork rump, pork shoulder, or pork loin to make the pulled pork barbeque--which all poses more questions as to trying to find out exactly how many calories in a pork barbecue sandwich.

Does Mitt Romney have a problem eating Wilbur?

Would Michelle Obama agree that pork is healthy?

In a generic "pulled pork bbq" search for calories, Livestrong website indicates there are "90 calories in 1/4 cup, with 1.5g of fat."   Sounds great huh--but not really. Who eats only 2 ounces of pork barbecue on their sandwich? Not me or most guys I know!  I would think an average bun in the barbecue world may yield you four or even as much as five ounces and that's not including the slaw piled on top or bbq sauce dousted on (if you swing that way).  Now a a sub roll at Big Fat Daddy's may yield you almost ounces of pulled pork topped with slaw,  (not counting the bun!) So now what?

Bottom line, anything you eat should be in moderation.  Consider a nice sized pork barbecue sandwich topped with slaw a good meal.  If you are worried about your weight, skimp on dinner. You can do low fat fish or steamed veggies (or kabobs) to offset the whopping six ounces of pork you just consumed.  Look up sites like Diet Foods to help you make menu plans and stay trim.

In a nutshell I get tired of people assuming just because it comes from a pig, it's bad for you.  Do the math, try some swine. Not to mention a whole world of pork barbecue out there, when never do two taste exactly the same, that you are missing! 

Pork Lovers: They are Everywhere.

If you like pork, make sure to visit the Hogging Up Barbecue Festival page that will be coming to Virginia real soon!

Pork BBQ Grilling Tips Be a Grillmaster

Depending on who you ask, there may be a "right way" or "wrong way" of home grilling or experimenting with your pork barbecue. Now granted, I'm not talking competition because rules do apply. I'm talking home cooking for your family, friends, or even trying to market your own style pork BBQ. I'm here to tell you there is no right and wrong.

Certainly we must give credit to Memphis Style and traditional Southern Pork Barbecue, but today, there are so many styles of "barbecued pork" throughout the US and abroad that if you took a lifetime you could not try them all. Certainly one could make a living eating and reviewing everyone's pork BBQ because, chances are, no two will ever taste exactly alike.   Some will indeed make your tongue slap your brain.

You have the sweet and tangy.
You have the bitter yet brown sugar honey-fied.
You have the vinegar based sweet succulent.
You have the spicy and red sauced.
You have the hickory smoked sliced bbq pork.
You have the pulled that melts in your mouth that you can't describe.
You have the soy based pork bbq.
You have the kind that sets your mouth on fire.
You have the kind that falls right off the bone.
You have the kind that's been processed into fine little bits.
You have the sliced and diced kind.
You have the kind they cut up old Southern Style with a small axe.
You have the one you can't quite put your finger on what it is but it's damn good.

Be Daring.

At home you are your own grillmaster. Do it up right. Sprinkle some love. Put a dab or this and a pinch of that and see where it takes you.   Should you get bone in or bone out? That's up to you.   Smoke it. Bake it. Broil it. Boil It. Do whatever the hell you want to your butt of pork.   Season it, baste it, taste it, pull it,  shred it, cut it, chop it, mutilate it, it's all good.  

If I lived by the rules of doing it "this exact way" or "that particular way" I would never have had my own hickory sweet tastin' pork bbq that is not duplicated by anyone because it's my own recipe.  Some people will say hey, that doesn't look pulled like traditional bbq.  Others may say "hey, pork isn't supposed to be smoky or taste like apples and hickory." That's when I make them a sub and they shovel it into their mouth bite by bite. Yum.

 

I have spent lots of time at barbecue festivals tasting other's pork bbq and I have to say that no two have ever tasted alike to me, but I could spend the day eating it all as there are so many ones that are delicious.   So what I'm advising is be daring. Try something new. Don't be scared to add that pinch of brown sugar or touch of Tabasco. It's all you.  It's YOUR PORK BBQ.

***********You May Also Enjoy Visiting My Sponsor!**********

Please visit my sponsor!   For the best Salsa information out there, please visit http://www.salsasauce.com/