Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

SpiceCooks Chop Brining Question

Nature BoyNature Boy Posts: 8,366
edited 8:10PM 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
Facebook: Dizzy Pig Seasonings


  • 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: 8,366
    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"

Sign In or Register to comment.