Brine recipe for grilling meats

[Clipper]

www.howtocookmeat.com/recipes/pork/how-to-brine-pork-chops.htm

I have used this recipe several times to brine thick cut pork chops prior to cooking on the grill and it results in very juicy and succulent chops when grilled either over charcoal or on a gas grill. I brine the pork overnight, approximately 8 hrs or so, and then take them out of the brine, pat them dry and leave them on a plate, lined with paper toweling, in the refrigerator until about 30 minutes before cooking time. I always allow ANY meat to warm to room temperature for about 30-45 minutes before grilling. (no longer, due to safety concerns)

I have also used this same brine recipe for beef steaks (ribeye or filet mignon). The only change I make is to eliminate the brown sugar when grilling beef, and I substitute beef broth instead of the chicken broth. It really enhances the juice retention, especially in the filet. Grilling filet mignon can often result in a less than juicy steak, even if cooked medium. This brine recipe, less the sugar, leaves one with a juicy steak with just a hint of the seasonings.

I grilled 1 inch thick, rib chops yesterday and they came out perfectly cooked and juicy. I cook pork to about 145 degrees to retain the juiciness. Trichonosis is killed at 138 degrees farenheit, and cooking to the USDA recommended 160 degrees results in dry meat. One secret is to check with a small stab thermometer, and to insert the thermometer into the meat from the side of the chop or steak. Less juice is lost than when stabbed into the flat surface of the meat. That is a simple tip that I was given by a friend many years ago. He is a professional chef, and although there are many ways to check a piece of meat for doneness by simple touch, he suggests that for the amateur cook, careful use of a thermometer is the best way to insure proper cooking to the desired doneness.

[clarencebunsen]

I tried a modified version of this with some boneless pork ribs tonight and was pleased with the results. Barb has zero tolerance for any pink juice from any meat. I was able to get meat with juice but no pink.

[Clipper]

It is rather baffling to me that the meat doesn't seem to retain any salty flavor, yet retains the juiciness. Our grill has a ceramic searing burner that really pumps out some high temperature heat. I usually sear pork and beef quickly over that burner and then move it to the regular cooking grates.

I tried a recipe that a friend uses for boneless ribs not long ago. It consists of putting a cup or two of marinade or BBQ sauce (depending on how much meat you are going to marinate) into a ziploc bag, along with approximately the same amount of apple juice. I marinated them overnight, and they came out juicy, sweet, and flavorful. I am not sure if a diabetic would want to use the recipe, as the barbecue sauce I used was Sweet Baby Ray's hickory and brown sugar formula.

Since Kathy bought me the high quality stainless steel grill for Christmas this past year, I have become a rather obsessive grilling fool. I grill everything I can grill, from veggies and fruits, to steaks, chops, seafood and roasts. It is just very easy to marinate something and toss it on the grill. We are big fans of kabobs, with shrimp, chicken, or beef. We get a healthy amount of protein, along with some fresh vegetables, and when accompanied by a tossed green salad, it makes a very healthy and adequate meal. Kathy loves it because there are no pots and pans to wash, and any mess in the kitchen is minimal. With the four burners I can put a pork roast or brisket on one end of the grill and use the burner on the opposite end, set on a very low setting, allowing roasting for several hours at a relatively low 250-275 degrees F. My favorite part of using the new grill is the stainless steel grates, as opposed to the cast grates that we have had with older grills. I spray them with a high temperature no-stick spray prior to cooking, and when I am finished grilling, a quick brush with a brass brush, and a wipe with a wet rag. leaves them as clean and shiny as the day the grill was new. Grilling has come a long way since propane grills were first introduced, with the lava rocks and a single burner. Up until last season I still kept a charcoal grill around to take camping and when the desire for that smokey flavor struck me, I would do our steaks over charcoal. Now that I have a bigger gas grill, I can put a pan of wet wood chips over a burner on one end and add that smokey flavor on a gas grill. I gave the charcoal grill to a neighbor, and purchased a good quality, light weight Coleman gas grill with folding legs, for camping.

Today is to be a busy day. I will be off to "skinny school" at the VA at noon, and then to a dentist appointment at 4 to have a filling replaced. My dentist is slowly getting rid of all of my old amalgam fillings and replacing them with the new material. The old fillings have served me well. Most of them are from my navy days in the 60's.

So far the healthier eating MOVE program at the VA has allowed me to go from 322 around the holidays to a low of 264 this morning. I feel much better without the extra 58 lbs. I hope to lose another 20 pounds or so, and hopefully by following the healthier diet of low carb, low sodium, low transfat diet, I will be able to maintain the lower weight. I have been surprised to find that I am not hungry or craving the foods I have eliminated or limited in my present diet. I want to be as slim and fit as Clarence was the last time I met him for coffee. Much easier on my heart, my joints, and certainly well worth it because it has lowered my A1C to a point where my doc says I am no longer in danger from diabetic damage to my organs.

Going to be a sunny and warm day today here in Tennessee. I hope you are all going to enjoy a pleasant day of good weather in upstate NY also.

[clarencebunsen]

We have cooled down a lot. A couple days ago I was doing yard work in shorts & T shirt. Today I was out in jeans and a denim shirt and still felt cold. In the 50s this afternoon with a possible frost tonight.

Great job on the weight loss!

[dicklaurey]

Clipper- Glad you're into grilling. As the Good Lord (who we know is a fan of BBQ) said, in Exodus, chapter 12, verse 9: "Do not eat raw meat....do not eat boiled meat.....roast meat over a fire."
Over many years, I've gone thru all types of grills/bbq's (except pellet poopers), and, have ended up with a Weber Q propane grill, for "flash & dash" steaks, burgers, hot dogs, etc. However, for "low & slow" bbq, I have been using the Pit Barrel Cooker for about 3 years now. Best rig I have ever owned.
BBQ season is just getting started here in Oregon. I'm looking forward to our mid-June "annual family rib orgy."
Best wishes for a great, fun summer, to all the Clippers' members.

[Deleted]

Can't BBQ where I live against the law. I did buy a heavy grill pan and use that. BBQ smoke flavor gives it that je ne sais quoi. The grill pan puts a little grease on the wall but who tells people to place a stove next to a wall! I don't use BBQ sauce because of the high sugar content and salt content. I find walmart pork chops injected with 10% salt solution to make the chops very juicy but I only have pork once a month.

Zucchini Stew tonight and for a few days after. My type of food.

[Clipper]

Alan, at one time I used to make a stew like concoction with zucchini, canned tomatoes, onion, and garlic. I used to plant too much zucchini and when it started coming, we would have a serious overage of the stuff. Kathy used to grate it and freeze it for zucchini bread, we would eat lots of it, either sauteed or breaded and fried. We no longer bother with the large garden since we both have bad backs. I now buy small zucchinis at times and slice them length wise for grilling.

Dick, the four burner grill does an adequate job of smoking for just the two of us as infrequently as I smoke things. Kathy is not crazy about smoked meats. I may at some point buy a barrel smoker of some sort, but I don't think I would use it much. Luckily, here in the Southeast, we have plenty of good pit barbecue places around where I can get a good brisket plate or other smoked goodies.

I do slow cook a pork butt now and then for pulled pork sandwiches, and during the winter I do that in the crock pot with Sweet Baby Ray's and a cup of orange juice, along with some garlic and cayenne pepper.