chops

[tmogg]

not really a recipe, but damn these were good! brined for about an hour and on to the coals, pulled them off at 145 deg. (not sure this pix will work) ... nope too big i guess...

[Bbq Bubba]

Oh well, it did sound good. :cool:

[Rich Parker]

What was your brine?

I did a pork loin a while back and overcooked it. I got another one going on Sunday so I am open to ideas.

[tmogg]

brine was just a quick one as i was in a hurry to get it soaking. i used a few table spoons of my dry rub and then some no salt dry herb mix i get from costco that has lots of different things in it, thyme, garlic, onion, pepper, many many items but no salt so i can monitor that amount. gallon size zip-loc and fill with water. probably not the salt ratio a real brine needs but i was doing a quick soak. pat dry and then coat with salt and pepper like a steak and cook till the thermopen said 145. had just a hint of a blush left inside. rest for 10 min. and it was juicy and real good. ( i will try to dumb down the photo to see if it works saturday when i am home and have the time to fool with it ) the chop was about 1.5in thick. grilled on lump 5 min per side and then indirect heat to finish to temp.

[spydermike72]

I guess now is as good as anyother time to mention, all pictures will have to be posted using a service like Flickr or Photobucket. The pictures that were uploaded to the forum were crushing our bandwidth and caused the outage earlier this week. So I choked that down. I will post an announcement for all to see.

[Rich Parker]

brine was just a quick one as i was in a hurry to get it soaking. i used a few table spoons of my dry rub and then some no salt dry herb mix i get from costco that has lots of different things in it, thyme, garlic, onion, pepper, many many items but no salt so i can monitor that amount. gallon size zip-loc and fill with water. probably not the salt ratio a real brine needs but i was doing a quick soak. pat dry and then coat with salt and pepper like a steak and cook till the thermopen said 145. had just a hint of a blush left inside. rest for 10 min. and it was juicy and real good. ( i will try to dumb down the photo to see if it works saturday when i am home and have the time to fool with it ) the chop was about 1.5in thick. grilled on lump 5 min per side and then indirect heat to finish to temp.

Thanks for sharing. I got a sample of Fab P so I might try it.

[Bbq Bubba]

I guess now is as good as anyother time to mention, all pictures will have to be posted using a service like Flickr or Photobucket. The pictures that were uploaded to the forum were crushing our bandwidth and caused the outage earlier this week. So I choked that down. I will post an announcement for all to see.

Thread killer.

[tmogg]

http://glbbqashare.shutterfly.com

[Rich Parker]

Very nice!

[Bbq Bubba]

Outstanding!