The trick is to smoke the meat and not make the meat smoke
BEER BRINED PORK CHOPS
Date:October 02, 2009 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Beer Brined Grilled Pork Chops
The brine consisted of water & salt of course, plus dark lager beer, molasses & brown sugar
After the brine is mixed ice is added just before adding it to the meat
A simple but tasty rub from garlic, black pepper, sage & kosher salt
The rub is ready to be mixed
The rub is applied to the meat just before grilling while the grill is heating
The pork is out of the fridge and will be dried, then rubbed. A sheet pan with a wire rack is perfect for this task
The pork is rubbed & is out at the grill which has been preheated to high
The pork is ready to come off the grill
The finished chops rest for 5 minutes & then are ready to serve
The chops were served with herbed veggies
The chops were tender, moist & had 2 levels of flavor, subtle from the brine & bold from the rub
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This recipe from Fred Thompson’s Barbecue Nation produced an interesting & surprising chop. The brine was 4 ingredients plus water & ice cubes. The chops spent the afternoon in the fridge and after they came out they were patted dry & a 4 ingredient rub was applied. The rub went on while the grill was heating up & was only on the meat a short time before grilling. The surprising part was the two distinct levels of flavor in the chop. The brine had helped keep the chop moist and contributed a subtle background flavor. The rub which was only on for no more than 10 minutes contributed a bold spicy flavor which I never expected. I am not a huge pork chop fan, but you could serve me these any time.