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Flavor Brined Thick Cut Pork Chops

2Fategghead2Fategghead Posts: 9,623
edited 12:48AM in EggHead Forum
This was Sundays cook after a very hot day.

I went to thirdeye's site and found a flavor brine to use and I also used my jaccard to further tenderize my thick pork chops.

In one quart of water I simmered for five minutes
3T kosher salt
3T DP raising the steaks
2T white sugar

Then I added the second quart of water to that. And mixed it all together. This was a low sodium brine and I feel it was just right.

After it cooled I put two thick cut pork chops in a gallon zip lock bag and let them sit in the fridge. After two hours I drained the brine and replaced with fresh water. After 15 minutes I drained the water and let them rest in the fridge until we were ready to sear them.

I used DP's Raging River run and really sprinkled it on them heavy.


I had potatoes baking for an hour at 400° so I pulled them out. So I could sear the chops down low in my new customized medium ci grid in my spider.


This is the first time I have seared this way. So to be a little cautious I kept the dome temp at 400°.

I timed this part of the cook. one minute then twist another minute flip...


Then I put the AR back in and used my ET-73 to get them to 135°. First the small chop and a double check with my thermapen. Then the big chop. Then a 10 minute rest in foil.


This turned out to be my best thick cut pork chop cook. Thank you thirdeye the chops were not salty at all. Simply tender and juicy. Yum yum. This will be my go to thick chop cook. Tim

You can't beat that with a stick. :P ;)



  • 'Q Bruddah'Q Bruddah Posts: 739
    Fascinating what can be done with techniques, toys and food. This looks delicious and very inviting.
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Steve it was tasty and juicy and very tender. :P Tim
  • vidalia1vidalia1 Posts: 7,091
    Looking good Tim...I love me a big old chop... ;)
  • It looks perfect, Tim. I would like to try that. Thanks.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Looks fabulous, you can see the moisture in that pork chop from here. On question, is the cast iron as close a fit as it looks? If so I'd be a little nervous about expansion of the grid cracking the fire ring.

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Kim the cook went very well.

    For tonight I have a pork loin in the other halve of that brine. I plan on rolling it out and rolling what ever it is I have laying around in it. Tim ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Faith. :)
  • man they are super thick, & looks like you did a great job on them Tim, I just ate lunch now I want a pork chop for dessert :evil:
    A question, was 2 hours enough or would you consider going longer in the brine next time due to the thickness? Thanks
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Doug, I do have several concerns but, I contacted Tom at CGS and we are hoping a 3/16 gap in the spider all the way around will be sufficient for expansion. That is why I did this at 400° Also, This is the new style spider and it fits very loosely in the fire ring. The medium CI grid measures 15 inches across and I have used a grinder to grind off 1/4 inch all the way around. I will try to keep a close eye on this. I am also conserned with the ci grid busting apart. Tim

  • NibbleMeThisNibbleMeThis Posts: 2,275
    Nice cook! I love a good "two-bone" chop like that, especially when brined first.
    Knoxville, TN
    Nibble Me This
  • 2Fategghead2Fategghead Posts: 9,623
    chop lover, I am not an expert on brining by no means but I can say this was a very tender and juicy and flavorful end result. Keep in mind I also used my Jaccard on the chops. ;)

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Chris I had a blast cooking this and eating it. :P

    My only regret was no leftovers! :ohmy:
  • eenie meenieeenie meenie Posts: 4,392
    Tim, you nailed those chops with your technique. Perfectly done!!!!!! :)
  • 2Fategghead2Fategghead Posts: 9,623
    Doug I took another pic of the ci grid in the spider in the fire ring. The ci grid has about 3/16 all the way around and the 5 legs on the spider has about 1/4 inch at each leg. Time will tell. Tim :)

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Rebecca :)

    now can you help me with my chigger bites all over my body. :(
  • eenie meenieeenie meenie Posts: 4,392
    If you help me with this poison ivy! I've been miserable over the past two weeks. :(
  • 2Fategghead2Fategghead Posts: 9,623
    :woohoo: one week for me
  • That looks good. The sites I've seen show a linear expansion coefficient around 6 * 10-6 per degree for cast iron. If we assume that we can get the iron up to 2000 degrees then the grid should increase about 1/8th of an inch. You have 3/8 before the grid touches the spider, you should be fine.

  • Nice set up with the spider and the CI grate. Make the whole -- heat egg up to 600, sear, remove, let egg cool to 400, put steak back on .. hassle meaningless.

    Where did you get you CI grate? I'd like to get the same set up (I already have the spider & AR). Thanks!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking cook thanks for the pictures.

    What is that on your probe wire (second to the bottom picture), if it is a probe wire?

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Doug. I am hoping it will be fine but, I realize stuff happens. Tim :)
  • 2Fategghead2Fategghead Posts: 9,623
    Tweev, It is a BGE medium cast iron grid. When purchased new it measures 15 inches across and that is the same measurement as the inside of your spider. What I did was a whole bunch of grinding and took off a 1/4 inch all the way around. What your suppose to do is get the small CI grid but no one stocks them and I decided to do it my way. Tim
  • I like it. Thanks for the tip. If I ever get near a BGE dealer I'll have to pick one up.
  • 2Fategghead2Fategghead Posts: 9,623
    Kent, That is a heat shield for robots in the welding industry. I got some before I got laid off from work and I am doing a study to see how my probes hold up during direct cooks with the dome temp up around 400°. So far I have been using the high heat probe for the ET-73. The one that is supposed to stand 570° of heat using this shield and no other heat deflector and I have not had a problem to date. I don't know all the data on this high heat tube because I haven't looked into that part of the device. All I know is when I worked around robots that MiG welded steel parts in a table the sensor wires were all wrapped in this shield and we often had to clean welding residue that builds up on it and the wires never burned up. Tim ;)

  • Grandpas GrubGrandpas Grub Posts: 14,226
    It kind of looked like you had threaded a some type of sausage on the wire. :)

    Great idea.

    I fried an ET-7 probe due to direct heat exposure. My thinking of using aluminum foil for a heat shield is putting more stress on the probe. Aluminum foil when exposed to excessive heat or long term exposure is a great conductor of heat.

  • 2Fategghead2Fategghead Posts: 9,623
    you've got mail
  • Grandpas GrubGrandpas Grub Posts: 14,226
    got it and back to you.

  • thirdeyethirdeye Posts: 7,428
    Whoa, those are some really nice chops. They look perfectly cooked too. I'm glad you liked the lite brine..... I test everything before before publishing it on my site, and I was as pleased as you were with all my test cooks.

    Couldn't help but notice the tub of BB on your table. You most likely are too young to remember the jingle from the ads, but I'm not. Heheee.

    Happy Trails

    Barbecue is not rocket surgery
  • Jai-BoJai-Bo Posts: 473
    Great looking thick ole chops right there!!!!Looks wonderful brother!!! B)
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
  • 2Fategghead2Fategghead Posts: 9,623
    thirdeye, Thanks this turned out to be a very good cook. It was my sister cook to this cook that has perplexed me. :S Critique if you like. BTW i'm 53 and I do remember the Blue Bonnet jungle. I remember a TV show called "My Mother the Car"
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