Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

First Brining Results

KipKip Posts: 87
edited November -1 in EggHead Forum
Finally tried to brine 2" boneless pork chops yesterday. Where the heck have I been??? What a tremendous difference in taste, texture and juiciness! Thanks for all the earlier tips. If you haven't tried brining....give it a whirl.


  • TRexTRex Posts: 2,708
    Kip,[p]What was in your brine and how long did you brine?[p]TRex
  • KipKip Posts: 87
    Since it was my first time, I went basic. 1/4 cup kosher salt, 1/4 sugar in the raw and a half gallon of water. I submerged the chops in the brine for 5 hours. Huge difference![p]Kip

Sign In or Register to comment.