Smithhound
US Veteran
Some of you may know this, many may not. Ever go to a good restaraunt, have some pork chops or chicken that is just out of this world good? Here's a secret on how they do it, one of the best ways to grill chicken or chops or a pork loin without drying it out.
Take 1 gallon of cold water in a big pot, dip out 2 cups and put that in a small pot, bring that 2 cups to a boil. While waiting take paprika (good Hungarian, not cheap stuff), garlic powder, minced dried onion, thyme, crushed black pepper corns, crushed dryed basil and any other herb or spice you want (experiment) and put that into the big pot of cold water, the idea is to put alot in there to give the water a good dark hue.
Now when the small pots is boiling take 2/3d cup of sugar and 2/3 cup of coarse ground salt and add that to the boiling water, stir untill dissolved.
Take the solution and add it to the big pot of cold water, wait untill that cools down. Stir this occasionally.
Once it is cool, place your meat into a deep dish glass bowl and pour enough of your brine solution in to cover. Place this in the fridge for 2 to 3 hours, longer if you want.
Get your grill good and hot, oil the grate, and cook the meat untill crispy, golden brown.
When you cut into that it will be done perfectly, outside nice and caramelized, inside just as flavorful and juicy as you can imagine.
After the first time you try this you'll never want to grill chicken, porkchops or white meats any other way.
Take the leftover brine from the pot and put it into containers and refrigerate or freeze it for next time.
Enjoy!
RD
Take 1 gallon of cold water in a big pot, dip out 2 cups and put that in a small pot, bring that 2 cups to a boil. While waiting take paprika (good Hungarian, not cheap stuff), garlic powder, minced dried onion, thyme, crushed black pepper corns, crushed dryed basil and any other herb or spice you want (experiment) and put that into the big pot of cold water, the idea is to put alot in there to give the water a good dark hue.
Now when the small pots is boiling take 2/3d cup of sugar and 2/3 cup of coarse ground salt and add that to the boiling water, stir untill dissolved.
Take the solution and add it to the big pot of cold water, wait untill that cools down. Stir this occasionally.
Once it is cool, place your meat into a deep dish glass bowl and pour enough of your brine solution in to cover. Place this in the fridge for 2 to 3 hours, longer if you want.
Get your grill good and hot, oil the grate, and cook the meat untill crispy, golden brown.
When you cut into that it will be done perfectly, outside nice and caramelized, inside just as flavorful and juicy as you can imagine.
After the first time you try this you'll never want to grill chicken, porkchops or white meats any other way.
Take the leftover brine from the pot and put it into containers and refrigerate or freeze it for next time.
Enjoy!
RD
Man that sounds good and I am hungry. I haven't had supper yet. Don
