Ross in Ventura
New member
I have spent my entire weekend Brining Chicken and Pork I really enjoyed the experienced And found some amassing flavors thanks Rich Tirpak at The Mad Hunky Store
This morning I mixed 112g brine and 4-C of water in a ziplock bag with 4 thick defrosted boneless pork chops for6-hrs. into the fridge
On the grill@400* to sear both sides 3-min.
Put the platsetter on top of grate and a raised grid on top so I could roast them indirect @300* until I got a internal temp. of 135* then foiled for 10-min.
This pork chop was the most moist and delicious pork chop that I ever cook or ate. Served asparagus and roasted garlic mashed potatoes. Many thanks to Rich for his wonderful brine's and Rubs
Brine: http://www.madhunkymeats.com/opencart/upload/index.php
Thanks for looking
Ross
This morning I mixed 112g brine and 4-C of water in a ziplock bag with 4 thick defrosted boneless pork chops for6-hrs. into the fridge
On the grill@400* to sear both sides 3-min.
Put the platsetter on top of grate and a raised grid on top so I could roast them indirect @300* until I got a internal temp. of 135* then foiled for 10-min.
This pork chop was the most moist and delicious pork chop that I ever cook or ate. Served asparagus and roasted garlic mashed potatoes. Many thanks to Rich for his wonderful brine's and Rubs
Brine: http://www.madhunkymeats.com/opencart/upload/index.php
Thanks for looking
Ross