Berkshire Porterhouse Chops

thillin · 01-12-2007, 09:56 AM

I picked up some great looking Berkshire Porterhouse Chops. Planning on thowing them on over the coals tonight. Since these have great marbeling, should I brine them?

qman · 01-12-2007, 10:43 AM

Ty, my bet is that you would not have too. However, a short soak in brine could not hurt, and would help insure a juicy result.
my two cents.

chingador · 01-12-2007, 11:06 AM

If you cook them correctly, they will be plenty juicy. A good steak only needs some salt and pepper and high heat. I don't see the point of brining.

backyardchef · 01-12-2007, 11:11 AM

I would skip the brine on those, myself, since they won't take too long to cook. Though, like qman said, couldn't hurt.

I haven't been brining pork chops recently....

BBQchef33 · 01-12-2007, 11:49 AM

Quote:

Originally Posted by chingador

If you cook them correctly, they will be plenty juicy. A good steak only needs some salt and pepper and high heat. I don't see the point of brining.

i believe Berkshire porterhouse is kind of a pork T-bone.

If they're marbeled, i'd skip the brine.. mybe a quick marinade but not bother brining. Cant hurt though if u have time.

chingador · 01-12-2007, 01:44 PM

My mistake. I saw the word porterhouse and my circuits kind of misfired.

thillin · 01-12-2007, 02:07 PM

I've never cooked one of these guys. Any recommendations on int temps? I sure don't want to overcook these fellas.

qman · 01-12-2007, 05:45 PM

For me, no more than 145° internal. Of course, brining gives you a little more lattitude, in case you overshoot your goal temp.

01-12-2007, 09:56 AM	#1
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	Berkshire Porterhouse Chops I picked up some great looking Berkshire Porterhouse Chops. Planning on thowing them on over the coals tonight. Since these have great marbeling, should I brine them? __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-12-2007, 10:43 AM	#2
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Ty, my bet is that you would not have too. However, a short soak in brine could not hurt, and would help insure a juicy result. my two cents. __________________ qman Para Bellum

01-12-2007, 11:11 AM	#4
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	I would skip the brine on those, myself, since they won't take too long to cook. Though, like qman said, couldn't hurt. I haven't been brining pork chops recently.... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

01-12-2007, 02:07 PM	#7
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	I've never cooked one of these guys. Any recommendations on int temps? I sure don't want to overcook these fellas. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-12-2007, 05:45 PM	#8
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	For me, no more than 145° internal. Of course, brining gives you a little more lattitude, in case you overshoot your goal temp. __________________ qman Para Bellum

01-12-2007, 11:06 AM	#3
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	If you cook them correctly, they will be plenty juicy. A good steak only needs some salt and pepper and high heat. I don't see the point of brining.

01-12-2007, 01:44 PM	#6
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	My mistake. I saw the word porterhouse and my circuits kind of misfired.

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