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Made pork chops last night

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TheDirtyBurger
TheDirtyBurger Posts: 846
edited November -0001 in EggHead Forum
Last weekend the store I go to had pork chops on sale so I figured what the hell. Then I decided I was going to de-flower myself in regards to brining.

Started with this brine but I added 1/2 TB oregano and cut the pepper in half (wife).
http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=270

Here it is last saturday hanging out in my christmas present
IMG_20110109_165218.jpg

Rinsed them off and patted them dry last night
IMG_20110114_200730.jpg

Fired up the large. Wanted to finish the lump I had in there and added a little bit more (was not enough) and got her up to 500* (again should have gone higher but I was drunk and didn't want to add more)

Seared them at 4-5 minutes per side on the spider with small CI grid. Then due to my previously mentioned mistake, I had to roast them high on the rig for awhile for them to get to 130-140 internal

Finished product
IMG_20110114_214014.jpg

They were amazing. I am a brining convert now.

As for egging in the snow...
IMG_20110114_210438.jpg
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They look great. I don't think you can get a more perfect sear than that.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • fire egger
    fire egger Posts: 1,124
    The chops look great, I am glad to hear about the brining, I have brined poultry, never pork, will try it. as to egging in the snow, you have a beverage cooler like mine, looks like yours is set to a lower temp!! :laugh: :laugh:
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  • MemphisQue
    MemphisQue Posts: 610
    How do you brine? Is it different than marinating?
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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    I will let others go into depth with that one but as far as I know a brine penetrates the meat at all levels because of osmosis whereas a marinade only gets into the meat due to it being in contact with it. There is a lot more scientific stuff to it that I am not equipped to handle.

    I have now done both to pork chops and as I said I will stick with brining from hence forth!
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