Help....Brining pork chops??????

Discussion in 'Pork' started by deer meat, Nov 30, 2007.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member

    Hello all,

    This saturday I am grilling some pork chops. I would like to try brining them over night before they hit the grill tomorrow.

    The chops will be cut about ¾" thick, I can cut them thinner if need be.

    Any suggestions would be great. I need to get them started tonight though.
     
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I ahve not tried this one yet but it looks good to me.

    Cider Brine:
    2 cups apple cider
    1 3/4 cups water
    1/4 cup coarse kosher salt
    1/4 cup packed brown sugar
    1 tablespoon coarsely ground black pepper
    1 teaspoon dried
    sage
    1 cinnamon stick

    To prepare the brine: In a large saucepan over medium-high heat, add apple cider and water; bring to a boil. Add kosher salt, brown sugar, pepper, sage and cinnamon, stirring to dissolve. Remove from heat and let cool (chill brine completely in the refrigerator before adding pork). NOTE: To determine how much brine you'll need, place the meat to be brined in your chosen container. Add water to cover. Remove the meat and measure the water. Brine 12-24 hours
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks good Vlap!
    I start with 8 cups of water, 1/4 cup of kosher salt and 1/2 cup of sugar.

    Then you can add any of your favorites...garlic, peppercorns, jalapenos..what ever you like.
     
  4. glued2it

    glued2it Master of the Pit

    You will only have to brine them for 6-8hrs. I just use a basic brine and season them after. Be sure to do the Rinse,clean water soak, change water soak, to prevent saltiness.

    I
     
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Also, and you might have seen it already, but Alton Brown had an episode of Good Eats the other night on cooking chops. He brined as well:
     
  6. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I like his idea of a pork chop. Nice n Thick. Now brine and grill till medium. YUM YUM... or smoke it!
     
  7. glued2it

    glued2it Master of the Pit

    Yea, I like to get thick butterflies cut at the butcher ¾ to 1' Cook em like steak! ye buddy!

    I hate those flimsy suckers they have in the package!
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    You guys need to take it one step farther and raise your own pork.....it's worth it.[​IMG]
     
  9. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    The landlords wouldn't be too happy with me if I did so.
     
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    I could just imagine the letter from my HOA about that one. LOL

    "It has come to our attention that you have pigs in your back yard..............." LOL
     
  11. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I did however get the next best thing. When working for the ritz we were receiving pork from a local organic farm that would literally slaughter the pig and then ship to you the same day. That was some of the best pork I ever had.
     
  12. mavadakin

    mavadakin StickBurners

    A Rub Prep....anyone Ever Go To The Minnesota State Fair..place Out There Called Porkeys ....heres How It Goes..
    8 Porkchops..
    1/2 Cup Lawrys Season Salt..
    2 Tbs Garlic Powder
    2 Tbls Onion Powder..
    1/8 Cup Paprika.
    1 Tbs Coarse Ground Pepper
    1 Tbs Kosher Salt.
    Rub Your Chops At Least 4 To 6 Hours Prior To Grilling..or Smoking..
    A Clone Recipe..
    Better Watch Out..may Never Make Pork Chops Any Other Way .. Ps Ya Like A Hot Spice ..just Add The Heat To Taste..
     
  13. camp_cookie

    camp_cookie Smoking Fanatic

    I typically use a simple brine of kosher salt and brown sugar with apple juice added sometimes.
     
  14. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    I couldn't agree more Cowgirl. Beef too![​IMG]
     
  15. mavadakin

    mavadakin StickBurners

    Ill Stay In The Barn..smoke My Tasty Treats For Ya ..just Give Me Some Of Them Hogs..lol Ill Show Ya Lol..better Yet Give Me Them Chickens And Beef Critters Also .stop By And Visit Now And Agian..the Best Food Is Made By Someone Else Who Takes The Pride We Have... Mike
     
  16. this sounds really GOOD and perfect for pork chops!!
     
  17. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I am lucky to be able to even have a smoker in this town let alone hogs.To many people in other peoples bussiness round here.
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Yea! I raise black angus...it's pretty tasty. My friends raise longhorn, it's good but I like the angus. One of my favorite beefs is piedmontese. http://www.piedmontese-napa.com/Beef Attributes.html
    I could raise some for myself, but there is no market for them in this area.

    Along with the chickens, ducks, geese, guineas, pigs and shrimp....my freezer stays full.
     
  19. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I hate those flimsy suckers they have in the package![/quote]

    You can't cook/smoke/or grill them without a paperweight, and then there isn't enough meat to fill a cavity.
     
  20. fatback joe

    fatback joe Master of the Pit OTBS Member

    I didn't see anywhere on your post as to how to order from you.
     

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