Axis back strap, smashed taters and tiny lettuce's washed down with an ice cold Lone Star Light
thank ye kindly.....OOOH - you suck. Just saying.
YOu YOU Just STFU!!! Or I'll end up on your front porch, with knife and fork in hand.I brined more pork chops yesterday. They're cut 3/4" thick. 3 total. I made some peas, bean salad with red beans, onions, garlic, 1 Roma tomato and spices, and I bbqed enough potatoes to last my wife a few days. I might try a few.
1 chop left for tomorrow. It'll have been brining for about 2-1/2 days. They're so damn thick and juicy and seasoned good. All I do is get the pit ready and rub olive oil on both sides turn it once, flip it once and rub it with olive oil again, final turn and pull it off. Smokey, peppery, messy- the way Jesus wants you to eat pork.YOu YOU Just STFU!!! Or I'll end up on your front porch, with knife and fork in hand.
I get the pit hot, then cut it down to smoke and put the pork on. Turn it after 3 min, 6 mins each side. Nice browning temp, but the grill is hot from being uncovered while I burn off some seasoning. It leaves nice grill marks and it gives a smokey aftertaste that lasts all night.What kinda heat are you cooking them at? Searing or nice browning?
What's your brine consist of & how much per lb, etc?Been brining pork steaks since Saturday. Grilled the last one on hickory today. Having green giant healthy vision veggie blend and black beans for sides.
Brining pork has changed my life
No science to it. Big Pyrex for cakes, add meat, maybe a cup or less of salt, then mustard seeds, black pepper, rub the meat and add water to cover it.What's your brine consist of & how much per lb, etc?
ThanksNo science to it. Big Pyrex for cakes, add meat, maybe a cup or less of salt, then mustard seeds, black pepper, rub the meat and add water to cover it.
After at least 8hrs and when your ready to cook, pull what you need out onto a plate and rub in olive oil. Cook it half way, rub it with more olive oil and cook it the rest of the way.
I had some beef seasoning that has some sugar and cinnamon in it I got from a middle eastern market and used maybe 2 tablespoons in the brine last time. You can barely taste it but it adds something different.
I had cauliflower with wing sauce and garlic, 2 eggs and red beans for lunch.
I have chicken tenderloins brining for tomorrow. Never tried it with chicken but I'm down to my last steak today.Thanks
Going to be burgers on the grill tonight.