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SpiceCooks Chop Brining Question

Nature BoyNature Boy Posts: 8,411
edited 8:26PM in EggHead Forum
I have heard such great things about the "Grilled Thick Cut Pork Chops", that I would like to try it out. [p]I have some pretty wimpy chops, maybe 1/2 inch thick at best. They look good, just cut thin. Do I cut the brining time in half? Or reduce salt?[p]Thanks
Twitter: @dizzypigbbq
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  • djm5x9djm5x9 Posts: 1,342
    Nature Boy:[p]My thoughts are you may want to reduce the time. The butcher shop I frequent in Coal Mountain does nothing less than 1 1/4" chops. Brined, rubbed, and grilled chops are just great! Gotta try them.
  • Nature Boy,
    My thoughts on this one would be to cut the time. I would not reduce the salt. Let me know how they turn out.

  • Nature BoyNature Boy Posts: 8,411
    I brined 2 hours with a reduced recipe (only 3 anemic chops). Sprinkled VERY lightly with JJs rub (wanted to see how the brine was).[p]Very nice results. The chops were very thin, but still quite moist. The flavor was deep, and really stimulated my taste buds. Only problem, was I didn't have anymore fresh garlic, and I know that is a big part of the brine. I substituted with garlic powder, and it was great. I can imagine fresh garlic would have been twice as good. I use fresh garlic often, and was bummed when I saw there was none. But the garlic powder held its own, and the dinner was great.[p]Can't wait to try it with fresh garlic, and thick chops as intended!! [p]I think this recipe should be promoted to the main recipe section.[p]NB
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JeffJeff Posts: 75
    Do you go to Fergusin's (sp?} by chance? Fancy new place they built. My in-laws love the place on the way to Big Canoe. My father-in-law has really gotten into my Med. BGE that was there "for me only"

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