Shamelessly stolen....
 

Yes shamelessly stolen the recipe for brined prok chops from Steven Raichlen and changed it with whatever suitable ingredients were in the house:faint:

Tasted great and had a happy family dinner once again :clap:


By the way: I love my cast iron grill!

Great lookin' chops!

Great Video.

That is exactly how I do my chops except I add no flavoring to the brine. Just salt, sugar, and water.
That is only a personal preference thing--the flavorings work great for those who wish to use them.

The reverse sear works great on chops.

I have about 30-- 1.25" (10-11 oz) Duroc chops in the freezer that we are working through.
With the brine, they are the most flavorful and moist chops I have ever eaten, except for some incredibly expensive Berkshire. 8)

Thanks for your effort on a video where the meat and the process are the star!!

TIM

Is it important to bag the meat while brining?

I can only answer for myself--Yes and No 8)

Bagging helps reduce the amount of brine needed and helps getting full coverage without "weighting down" cuts that want to float.
I bag big stuff like turkeys and such for those reasons.

Small stuff like chops and chickie parts I just put in one of those Sterilite plastic gallon pitchers from the Dollar Store.
Works great for me!

TIM

Very nice!

Nice vid, sir!

Great video - nice pacing and lots of information. :thumb:

Props for giving credit where credit is due. Raichlen is one of my go to sources when I'm looking for ideas on how to cook something. I absolutely love his coffee rub and redeye sauce for brisket.

steller eats and video!

Fun!

Very nicely done! :clap2:

But those cast iron grates - they're staring at me...laughing...daring me to buy some...

Most excellent vid! Loved it.

Do you think you'd get better flavor from the brine if you ran the ingredients thru a blender first? Or just chop them all up a little. Looks like you put whole garlic cloves in. I'd have to crush them up at least.

Also, I love those grates!

Mighty Fine! Thanks!

If you crush the ingredients or chop them up, the flavours will not be beter, but they will be stronger. So if you want one of the ingredients to have the upper hand, flavour wise, that is the way to go. Or you just ad more.

It's always worth giving it a try, at the risk of improving the recipe!;-)