thillin somebody shut me the fark up. Joined Jul 21, 2004 Location Keller... Jan 12, 2007 #1 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?
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 Babbling Farker Joined Jul 8, 2005 Location Ocoee, Fl Jan 12, 2007 #2 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.
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 is Blowin Smoke! Joined Oct 18, 2006 Location Houston, TX Jan 12, 2007 #3 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.
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 Joined Nov 5, 2004 Location New... Jan 12, 2007 #4 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 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 Grand Poobah and Site Admin Staff member Joined Aug 11, 2003 Location Long... Name or Nickame Phil Jan 12, 2007 #5 chingador said: 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. Click to expand... 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 said: 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. Click to expand... 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! Joined Oct 18, 2006 Location Houston, TX Jan 12, 2007 #6 My mistake. I saw the word porterhouse and my circuits kind of misfired.
thillin somebody shut me the fark up. Joined Jul 21, 2004 Location Keller... Jan 12, 2007 #7 I've never cooked one of these guys. Any recommendations on int temps? I sure don't want to overcook these fellas.
I've never cooked one of these guys. Any recommendations on int temps? I sure don't want to overcook these fellas.
qman Babbling Farker Joined Jul 8, 2005 Location Ocoee, Fl Jan 12, 2007 #8 For me, no more than 145° internal. Of course, brining gives you a little more lattitude, in case you overshoot your goal temp.
For me, no more than 145° internal. Of course, brining gives you a little more lattitude, in case you overshoot your goal temp.