Grilled Pork Chop Experiment - Does Brining Make A Difference?
Тәжірибелік нұсқаулар және стиль
Today we're trying a grilled pork chop experiment to determine what difference, if any, brining has on the final outcome of a thick grilled pork chop.
Cooking Gear:
Primo Ceramic Grill - Found at a local retailer near you
Lodge Cast Iron Skillet: amzn.to/2tWH4ro
Duxtop Countertop Burner: amzn.to/3gIscDe
Weber Kettle Grill: amzn.to/2Tmf3Zy
Grill Grate - Custom Grill Grate: www.grillgrate.com?aff=46
- Results in awesome, perfect sear marks, even heat across the grates, and no flare-ups
Weber Gourmet BBQ Hinged Grate: amzn.to/2EW9c4m
Sous Vide: amzn.to/2IZHfwi
Rockwood Charcoal: amzn.to/2JxvrSg
Code3 BBQ Supply: code3bbqsupply.com/
- Wide variety of Rubs, Sauces, Accessories and MORE!
Thermometers:
Wireless Meater Thermometer: amzn.to/38KPkhF
Instant Read Lavatools Thermometer: amzn.to/2Ur9YeV
Thermopro Waterproof Instant Read Thermometer: amzn.to/2DsmcQT
Dual Probe Maverick Wireless Thermometer: amzn.to/2Tn2zAB
- Perfect for BBQ & Smoking - a probe for the meat and a probe to gauge pit temp
Kitchen Gear:
Boos Cutting Board: amzn.to/3gCSUwY
Sheesham Wood Cutting Board: amzn.to/2IXsDxF
Vacuum Sealer: amzn.to/2tVIpPe
MB01FXNCPV0WBFA
Пікірлер: 15
Looks fantastic!
I once bought some really thick chops, at least 1.5 inches. Brined them for a day with salt, brown sugar and garlic. Cooked them on a grill with indirect heat and cherry smoke. Best chop I have ever eaten, let alone cooked by myself. Literally like eating a filet mignon of pork, but with tons of flavor. Thickness and time (time brining and time cooking) are the most crucial ingredients for a tender pork chop. I have also dry brined pork chops for a day. The results are nearly as good without the potential mess of disposing the brine water, as another commenter pointed out.
Dry brine overnight...very different
Stop Busting my chops😂😂😂
These were delicious!
@Redmeatlover
6 ай бұрын
Yes it was!
I find pork chops fairly difficult to burn and they often benefit to adding sugar to help with browning, especially if thin. And rather than brine, it's easier to just salt and let rest for that period of time and you get very similar results without salty pork water to deal with
2 clicks! As Donnie Baker would say ... State Law!
@Redmeatlover
6 ай бұрын
Yes’ir 🙌
Try brining for at least 24 hours.
@cookingwithwil1willow946
6 ай бұрын
Also, try brining in root beer with thyme.
@jperin001
6 ай бұрын
@@cookingwithwil1willow946 Interesting. Thanks for the suggestion! Yes, definitely 24 hours.
@cookingwithwil1willow946
6 ай бұрын
@@jperin001 Im a retired chef from New Orleans. I totally agree about thick chops!
@Redmeatlover
6 ай бұрын
Great idea, filming an experiment today for 24, 12 and 4 hours, will be on the channel in about 4 weeks
Anyway but burnt