Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1911Ron on July 22, 2012, 05:43:16 PM
-
We tried a recipe from Webernation, it was brined pork chops with a balsamic glaze and grilled sliced potatos. Let me tell you it was good, could of gone lighter on the pepper and a little less salt (i may not be a fan of brining) I had to beat the weather as it started to rain not long after i finished :) enough chit chat on to the pictures!
(http://i1048.photobucket.com/albums/s368/1911Ron/Weather01.jpg)
(http://i1048.photobucket.com/albums/s368/1911Ron/Brinedp02.jpg)
(http://i1048.photobucket.com/albums/s368/1911Ron/Brinedp01.jpg)
-
Looking good. I like the desert landscape. I like brining my pork chops.
Brian
-
looks great!!
-
Looks great from here! I love pork chops!
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture)
How did the balsamic glaze turn out?
We loves the balsamic here, shit my wife practically collects balsamic.
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture)
How did the balsamic glaze turn out?
We loves the balsamic here, shit my wife practically collects balsamic.
Now wait a second! :o I am all for brining, if you want. But a 'must'? I know it sounds like I'm being an 'Assingham', but I'm not trying to be. Just disagreeing that 'brining is a must' for lean meats if they are not overcooked. This is why so much commercial meat is 'enhanced' because of the USDA 'meat doneness guidelines'. The General Public will cook meat according to what the Gov. says, therefore overcooking it in almost all cases. Even while overcooked enhanced/brined meats will still be moist. But my point is, you don't have to brine meat to have moist meat. The only meat I really brine routinely is whole turkeys, because I cook them at low temps vs. high temps like most people.
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture)
How did the balsamic glaze turn out?
We loves the balsamic here, shit my wife practically collects balsamic.
Now wait a second! :o I am all for brining, if you want. But a 'must'? I know it sounds like I'm being an 'Assingham', but I'm not trying to be. Just disagreeing that 'brining is a must' for lean meats if they are not overcooked. This is why so much commercial meat is 'enhanced' because of the USDA 'meat doneness guidelines'. The General Public will cook meat according to what the Gov. says, therefore overcooking it in almost all cases. Even while overcooked enhanced/brined meats will still be moist. But my point is, you don't have to brine meat to have moist meat. The only meat I really brine routinely is whole turkeys, because I cook them at low temps vs. high temps like most people.
it seems you really latched onto moisture being the only benefit of brining. :)
I brine all the lean pork cuts for moisture as well as flavor.
I cook my lean pork to 138. unbrined pork would still be moist at that temp.
brining gets salt and other flavors IN.
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture)
How did the balsamic glaze turn out?
We loves the balsamic here, shit my wife practically collects balsamic.
Now wait a second! :o I am all for brining, if you want. But a 'must'? I know it sounds like I'm being an 'Assingham', but I'm not trying to be. Just disagreeing that 'brining is a must' for lean meats if they are not overcooked. This is why so much commercial meat is 'enhanced' because of the USDA 'meat doneness guidelines'. The General Public will cook meat according to what the Gov. says, therefore overcooking it in almost all cases. Even while overcooked enhanced/brined meats will still be moist. But my point is, you don't have to brine meat to have moist meat. The only meat I really brine routinely is whole turkeys, because I cook them at low temps vs. high temps like most people.
it seems you really latched onto moisture being the only benefit of brining. :)
I brine all the lean pork cuts for moisture as well as flavor.
I cook my lean pork to 138. unbrined pork would still be moist at that temp.
brining gets salt and other flavors IN.
Well, yes I did when you said it was a 'must'. I suspect I assumed you meant for moisture when you said it was a must.
-
Nice job Ron, where abouts in Arizona are you?
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture)
How did the balsamic glaze turn out?
We loves the balsamic here, shit my wife practically collects balsamic.
Now wait a second! :o I am all for brining, if you want. But a 'must'? I know it sounds like I'm being an 'Assingham', but I'm not trying to be. Just disagreeing that 'brining is a must' for lean meats if they are not overcooked. This is why so much commercial meat is 'enhanced' because of the USDA 'meat doneness guidelines'. The General Public will cook meat according to what the Gov. says, therefore overcooking it in almost all cases. Even while overcooked enhanced/brined meats will still be moist. But my point is, you don't have to brine meat to have moist meat. The only meat I really brine routinely is whole turkeys, because I cook them at low temps vs. high temps like most people.
it seems you really latched onto moisture being the only benefit of brining. :)
I brine all the lean pork cuts for moisture as well as flavor.
I cook my lean pork to 138. unbrined pork would still be moist at that temp.
brining gets salt and other flavors IN.
Well, yes I did when you said it was a 'must'. I suspect I assumed you meant for moisture when you said it was a must.
ahh.
brining lean pork (and poultry) is an insurance policy. if i overcook it, it'll still be moist.
but i brine for flavor. i love adding things like candied ginger, mint, rosemary to the brine.
-
i always brine my lean pork (loin, tenderloin, chops) I find that it's a MUST.
what's the metal thing with the holes in it? (2nd picture) It is called a Grill O Sheet, you can cut it with scissors to shape and is reusable, i used it for the smaller potatoes.
How did the balsamic glaze turn out? It turned out great we used honey ginger flavored for the glaze
We loves the balsamic here, shit my wife practically collects balsamic.
-
Nice job Ron, where abouts in Arizona are you?
Buckeye area, SW of Phoenix
-
I was wondering because I had a friend in Kingman.
-
I was wondering because I had a friend in Kingman.
Looks about the same!