![]() This gives the moisture time to settle and it will result in a juicier piece of meat. Remove the chops from the grill and let them “rest” for about 5 minutes prior to serving. Use an internal-read thermometer and cook them until they reach 160 degree. If you are not smoking them, they will need to grill longer. If you smoke them first, your direct-grill time will only need to be about 10 minutes. So, prepare your grill and put the chops on. Whether you smoke them or not, the chops eventually will need to be grilled directly over the fire. Apple wood chips work well for this recipe but hickory is good too. If you have the ability to smoke, using indirect heat, these chops taste best when smoked for about 30 minutes prior to direct-heat grilling. When you are ready to cook the chops, prepare your grill. Put the pork chops in the bag, seal the bag, and place in the refrigerator for two to four hours. Pour the brine mixture into a heavy duty zip lock bag.Īdd the additional 2 cups of cold water. Add the other ingredients to the hot water and allow this to steep for about 10 minutes. ![]() 4 pork chops (either bone in or boneless can work)īring 1 cup of water to boil and add the brown sugar and salt whisking until the sugar and salt are dissolved in the water.This is my absolute favorite way to prepare pork chops. It will tell you way more than anyone needs to know about brining and many other aspects of cooking.Īnyway, this brining technique uses Jack Daniels to add extra flavor. If you really want to understand how it works, check out Cooking for Engineers. There are techniques that can enhance flavor without adding fat. Much of the rest of the hog, especially the chop, is very lean on fat and on flavor.Īll-in-all I think the leaner pork is probably a good thing. Bacon tastes so good because it still has a lot of fat. One of TV superstar chef Emeril's catch phrases is “Pork Fat Rules.” He is right. The bad news is that with the fat went much of the flavor. The good news is that pork is much leaner than it was a couple of decades ago, about 30% leaner. There is some good news and some bad news related to today’s pork. You may not realize it but the pork that was on the Brady Bunch’s dinner table is a lot different that what you and I eat today. I am of the generation that can’t hear the words “pork chops” without thinking of Peter Brady’s saying “Pork Chops and Apple Sauce” in his attempt to adopt a Humphrey Bogart-like persona. When I don’t want to commit to an all day grill-a-thon, one of my other favorites is pork chops. My grill is also a smoker and sometimes on Saturday’s when I’m going to be near the house all day, I’ll smoke a brisket or pork shoulder “low and slow” for six to ten hours. Now that the weather is grill-friendly, however, I’ll be at the grill a couple of times each week. You won’t find me in the middle of winter donning a parka and mittens trying to work the tongs. I like my grill, but I’m a fair-weather griller.
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