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Let's Grill - Pork Chops

 
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weldonBBQ
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Joined: 26 Sep 2005
Posts: 269
Location: Mt. Airy, MD, USA

PostPosted: Sat Nov 05 05 6:21 am    Post subject: Let's Grill - Pork Chops Reply with quote

Well, it's a BEAUTIFUL Friday afternoon and I'm going to take full advantage of the favorable weather. Stopped by the local butcher and picked up what he calls "Americas Choice" boneless pork chops. They run about 1.5 inches thick, IMHO, ideally suited for a quick brine and a hot grill.
Allright, so here is tonight's guest of honor:

We have the brine:

And, please forgive me, but I must do a "quicky" finishing sauce:


So the brine is:
2 C apple cider vinegar
3/4 C of kosher salt
1/2 C of brown sugar
1/4 C of molasass
1 T of red pepper flakes
4 cups of ice

Heat the vinegar and combine the other ingredients. When salt and sugar have dissolved, remove from heat and dump in the ice to cool. Place chops in the brine for 2 to 3 hours.
The quicky finishing sauce is:
3/4 C (ish) commercial BBQ sauce
2 T of honey
several shakes of tabasco

I'll update with the final results a bit later. But, right now I'm thinking about a couple of frosty ones....what the heck, it's Friday.
Weldon
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Sat Nov 05 05 6:43 am    Post subject: Reply with quote

Looks great, How long are you going to brine them?


Jason
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weldonBBQ
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Joined: 26 Sep 2005
Posts: 269
Location: Mt. Airy, MD, USA

PostPosted: Sat Nov 05 05 8:57 am    Post subject: Pork chops Reply with quote

Jason,
Since this particular brine is a bit acidic, I only go 2.5 hours. The brine transfers a hint of the vinegar and sugar to the chop. The saltyness may be a bit much for some, but when coated with the finishing sauce, it seems well-balanced to me.
So, here is the updated result:


BTW, I take it off at 135 degrees internal and it cares over to 143 or so. Very juicy, just a sight hint of pink.
No leftovers for tomorrow! I'm stuffed.
Weldon
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(SIC) BBQ
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Joined: 27 Jul 2005
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Location: Metro Detroit, Michigan

PostPosted: Sat Nov 05 05 8:36 pm    Post subject: Reply with quote

Look like picture perfect chops Weldon. I would be stuffed if I were you, I only see 3 plates and 6 chops... Laughing


I'm going to try my hand at brining real soon with a loin. Thanks for the pics, it is nice to look at a visual aid.


Jason
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weldonBBQ
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Joined: 26 Sep 2005
Posts: 269
Location: Mt. Airy, MD, USA

PostPosted: Sat Nov 05 05 9:07 pm    Post subject: Pork Chops Reply with quote

(SIC) BBQ wrote:
Look like picture perfect chops Weldon. I would be stuffed if I were you, I only see 3 plates and 6 chops... Laughing


I'm going to try my hand at brining real soon with a loin. Thanks for the pics, it is nice to look at a visual aid.


Jason

Next weekend, I should have the smoker up and running. I'm thinking about doing the same thing (whole loin) just for openers.
Oh. on the plate count.... Embarassed .....Ummm, there was another one just out of the frame....yea, that's my story.... Smile
Weldon
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Doc1680
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Joined: 17 Jun 2005
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Location: Indianapolis

PostPosted: Sun Nov 06 05 10:34 am    Post subject: Reply with quote

Been looking for something new to do with my chops. Thos look so yummy. Very Happy
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RKB
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Joined: 09 Jun 2005
Posts: 118
Location: sw ohio

PostPosted: Sun Nov 06 05 10:37 am    Post subject: Reply with quote

'America's Choice' chops is just a fancy term for boneless pork loin cut into chops. I cut and freeze a bunch whenever boneless loins are on sale, which is every couple weeks around here. I got some nice ones at a buck/forty-nine a lb yesterday - 30lbs are in the freezer Cool.
Bill
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