Hi folks , the title is more related to the brine then to the smoking-grilling.
Even the brine was more a "soup" then a brine...
OK , brine recipe :
- water
- 1 sliced carrot
- 1 scliced onion
- 6 crushed garlic cloves
- 2 tblsps black peppercorns
- 2 bay leaf
- 3 tsps thym
- 4 tblsps of chicken stock concentrate
then the Asian touch : 1 tblsp of Chinese "5 herbs"
---> boiled for 10 minutes , take off the stove and put immediately the loins in and let them soak overnight in the fridge , drain and ... smoking time.
Note ! those "5 herbs" give a strong smell when cooking , but no worries : the taste in the meat isn't that strong.
I soaked mesquite-chips overnight in water with sugar to get some caramel smell when smoking.
After about 1 hour in the kettle :
Meanwhile let the soup boil and reduce for 50%.
I used 2 tblsps of that stock + 2 tblsps apple juice to pour on each loin in the alu-wrap.
(the misses grilled some fresh squid for appetizer...)
Heated the wraps for 30 minutes (indirect) and opening time !
On the plate with small wrapped potatoes (put 1 tsp chicken stock concentrate over the potato in the wrap before cooking) :
As usual , I forgot the vegetables (I'm not a veggie-lover).
I blended the soup very fine and put it in the freezer.
I think it would be a waste to trow away such a rich-flavored stock.
Even the brine was more a "soup" then a brine...
OK , brine recipe :
- water
- 1 sliced carrot
- 1 scliced onion
- 6 crushed garlic cloves
- 2 tblsps black peppercorns
- 2 bay leaf
- 3 tsps thym
- 4 tblsps of chicken stock concentrate
then the Asian touch : 1 tblsp of Chinese "5 herbs"
---> boiled for 10 minutes , take off the stove and put immediately the loins in and let them soak overnight in the fridge , drain and ... smoking time.
Note ! those "5 herbs" give a strong smell when cooking , but no worries : the taste in the meat isn't that strong.
I soaked mesquite-chips overnight in water with sugar to get some caramel smell when smoking.
After about 1 hour in the kettle :
Meanwhile let the soup boil and reduce for 50%.
I used 2 tblsps of that stock + 2 tblsps apple juice to pour on each loin in the alu-wrap.
(the misses grilled some fresh squid for appetizer...)
Heated the wraps for 30 minutes (indirect) and opening time !
On the plate with small wrapped potatoes (put 1 tsp chicken stock concentrate over the potato in the wrap before cooking) :
As usual , I forgot the vegetables (I'm not a veggie-lover).
I blended the soup very fine and put it in the freezer.
I think it would be a waste to trow away such a rich-flavored stock.
