thillin
somebody shut me the fark up.
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?
Berkshire Porterhouse Chops
- Thread starter thillin
- Start date
chingador
is Blowin Smoke!
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
Babbling Farker
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....
I haven't been brining pork chops recently....
- Joined
- Aug 11, 2003
- Messages
- 22,950
- Reaction score
- 16,192
- Points
- 113
- Age
- 64
- Location
- Long Island, NY
chingador said:
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
is Blowin Smoke!
My mistake. I saw the word porterhouse and my circuits kind of misfired.
thillin
somebody shut me the fark up.
I've never cooked one of these guys. Any recommendations on int temps? I sure don't want to overcook these fellas.
