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Rinse after brining chops?
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New2Q
Posts: 171
I'm doing pork chops for the first time tonight on the Egg. I've been brining them since this morning with just a simple salt/sugar/water brine and was wondering how many of you rinse off and pat dry after brining vs. just patting dry. I can't imagine why there'd be any good reason to rinse off (the amount of salt you get rid of by rising vs. just patting dry seems like it wouldn't be very much) but perhaps there's something I'm missing.
I plan on doing a quick high heat sear then grill at ~400 F until I hit 135-140 internal according to my super-fast white-lighting Thermapen.
Comments
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I always rinse. Too salty for me if you don't and I love salt.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Always rinse.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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A quick rinsing won't hurt anything, they'll still be juicy once cooked.
Cherry Hill, NJ -
Rinse
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks like the rinses have it. Thanks guys!
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Rinse, pat dry, EVOO and favorite seasoning.Charlotte, Michigan XL BGE
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I'm in the always rinse camp alsoExtra Large, Large, and Mini. Tucker, GA
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I brined couple of turkey leg quarters for the first time yesterday. We're not big on salt, so I reduced the salt in the recipe by 50%, brined for 3.5 hours, rinsed repeatedly, even soaked for a few minutes. I then let them 'stand' in the fridge for few hours (heard about letting the brine distribute or something like that, too technical for me) before cooking indirect @ 350 till internal temp 180. Turned out quite nice and just right salt-wise.After rinsing if you want to be sure, cut a small piece to fry and taste.canuckland
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Grillmagic said:Rinse, pat dry, EVOO and favorite seasoning.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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