The BBQ BRETHREN FORUMS. - View Single Post

The_Kapn · 01-05-2013, 08:29 AM

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.

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

TIM

01-05-2013, 08:29 AM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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. Thanks for your effort on a video where the meat and the process are the star!! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.