Pork chops - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-25-2013, 04:19 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Pork chops

I rarely cook pork chops but tonight I am going to grill some nice thick center cut chops that have some of the bone left on them.

I made a simple brine using one cup each of salt and light brown sugar.

I was out of kosher so I used some old sea salt that had hardened. I was trying to dissolve both in one cup of boiling water. Not happening so I added another cup. Still notta. Salt would not completely dissolve in even three cups of water.

So then I go get a fresh box of kosher salt and guess what? Almost the same results.

After a google session I learn that salt will not dissolve once the water is saturated.

I knew I should have elected to take chemistry in high school.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-25-2013, 04:45 PM   #2
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I have splained previously how the homo Chef in Big D cooks fat porkchops for the Jonas Brothers..but do anybody listen to me? Even though the recipe come out in Peeple Magazine as a grand prize Winner? No. I do it all the time. Get the normal hot sink tap water going as hot as it will go. Dump 1/2 cup any kind of salt owned and 1/4 cup of whatever bbq rub might be on the location...into a one gallon container and top it off with the hot water. Bag up the chops and hot water brine 2 hours in big ziplock or trash bags. Leave it sit at room temp..then drain and dry off the chops..and proceedeth to do what is appropriate. I like a smear with Olive Oyl and a light sprinkle of rub. Dont use much rub. The original 1/4 cup is on the inside of the chops. Highly remarkable and simple process.
__________________

bigwheel is offline   Reply With Quote
Old 05-25-2013, 05:14 PM   #3
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Hot water? That won't cause the same problem that drinking the water in Mexico causes ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-25-2013, 05:17 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
No no..look at the science. Cold meat..hot water. It soaks two hours the meat is just broke the chill..it works great. Give it a try. Aint no germ which been devised which can live in hot salty water. Think about the throat gargling thing. It makes them plump up fat and tasty like a Christmas Turkey sorta..lol
bigwheel is offline   Reply With Quote
Old 05-25-2013, 10:05 PM   #5
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Next time I will give it a go .
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-26-2013, 05:57 AM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I hate to say it but what bigwheel says sounds like it makes sense!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-27-2013, 01:43 AM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well yes..I have done the hard core experiments on this issue. lol
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 02:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×