Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-10-2014, 09:16 AM | #1 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
Pork Chop Brine or Prep?
Let's hear your Pork Chop Brine recipe n procedure or otherwise. I acquired some 2" Thick ManChops over the weekend (46 lbs worth ) and looking for ideas.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
03-10-2014, 10:07 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
1 gallon water
1/2 cup Morton K salt 1/4 C Soy sauce 1/2 C brown sugar 2 T rub Heat the above until almost boiling, let cool and strain out any rub bits. Brine chops for about an hour, rinse, dry and let sit in the fridge for about an hour. Brush with olive oil, rub, grill to 140, rest and eat. Reverse Sear works, too.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
03-10-2014, 10:24 AM | #3 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
|
2 inches means, I guess, 1 lb x chops or more. For me reverse searing is the way I did
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
|
03-10-2014, 10:38 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I should mention that if the pork is enhanced, I don't brine.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
03-10-2014, 10:54 AM | #6 |
On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
|
I go with a simple solution of Kosher Salt and Apple Juice. Let the chops brine over night and then sear them on the Weber Kettle. I've done a Whiskey Peach Jalapeno Beurre Blac Sauce that went nice with the chops and the mashed potatoes. Great meal that can be prepared on the grill but comes out tasting great and gourmet!
__________________
I have many leatherbound books and my apartment smells of rich mahagoney |
|
03-10-2014, 10:56 AM | #7 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
|
1.8 - 2.1 lbs Each.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
|
03-10-2014, 11:28 AM | #8 |
On the road to being a farker
Join Date: 03-03-14
Location: Flagstaff, AZ
|
I use Mad Hunky Pork Brine (and his Poultry Brine, too) since I can't do better myself. What I love about it is that it contains a food-grade surfactant that carries the spices as well as a bit of salt into the meat. With it, I'd brine those ManChops about 6 hours, but overnight would work, too. Next to impossible to overbrine because of the reduced amount of salt.
I buy the whole pork loins from Sam's Club and cut them into roasts and steaks. They brine up great!
__________________
Yoder YS640, Weber Performer Platinum, OTG and Q220 ThunderDome Vortex, GrillGrates, AMNTS (6" & 12") Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic Torch Head (TS8000) Tappecue, Maverick ET-732 (x2), Maverick PT-100 SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction) |
|
03-10-2014, 12:20 PM | #9 |
Take a breath!
Join Date: 08-22-12
Location: Rockaway New Jersey
|
I don't brine but I do use Morton's Tenderquick. I think cowgirl has a recipe for pork chops & tenderquick on her blog.
|
|
Thread Tools | |
|
|