Brined & Grilled Pork Chops

Brining makes a huge difference in both taste and juiciness of a pork chop, and I highly recommend it.  The recipe here is only one of many variations.  

I bought the pork chops shown here from a local butcher, Red Hog . The price is higher but the taste is definately worth it.  

Ingredients:

• 4 1 inch thick pork chops
• ½ cup brown sugar
• ½ cup kosher salt
• 5 garlic cloves, smashed
• 5 bay leaves
• 1 tablespoon pepper corns
• 3 quarts of water total

Directions:

1.      Use a container large enough to hold 3 quarts of liquid plus the pork chops, or mix the brine and split the brine and chops between two Ziploc bags.

2.      Mix all ingredients with 2 cups of hot water, and stir until the sugar and salt are dissolved. 

3.      Add enough cold water and ice to measure 3 quarts of water in total. 

4.      Add the chops and Store in the fridge for about one hour.

5.      Remove the chops and dry thoroughly.

6.      They are now ready to grill over two stage fire (a hot side and a cooler side).  Sear for about 9 minutes (flipping once) over the hot side, then move the chops to the cooler side for another 6 minutes total until the internal temperature reads 140.

Lemon Rosemary Beer Can Chicken

Beer can chicken makes regular appearances for dinner.    Feel free to use any variety of marinades or dry rubs on your chicken.  As for the chicken, I prefer an air chilled organic chicken or a kosher bird (already brined!) or any bird from a local source.  Weber makes a beer can chicken cooker (called"Poultry Infusion Roaster") that is very helpful. 

We usually cook this on a gas grill, but a charcoal grill will also do.  Just be sure to cook the chicken over indirect heat.  Any leftover chicken is great for sandwiches.

Serves 4

Ingredients:

• 1 4-5 pound chicken
• 1 lemon
• 2-4 garlic cloves, minced
• 4 tablespoons of Dijon mustard
• 2-3 sprigs rosemary, leaves removed and finely chopped
• Salt & pepper (watch the salt if you use a kosher bird)
  

Directions:

1.      Zest the lemon (I highly recommend using a microplane rasp, which can also be used to grate the garlic) and juice it as well.

2.      Mix together the lemon zest, juice, garlic, mustard, rosemary, salt and pepper.

3.      Rub the marinade all over the chicken and refrigerate uncovered for 2-4 hours.

4.      Remove chicken from the fridge about one hour before it’s going on the grill.

5.      Preheat all burners on your gas grill on high for 15 minutes.

6.      Fill the reservoir on the roaster with a couple of garlic cloves and some beer (or anything you feel like using!).

7.      Turn off the middle burner and put the two outside burners to medium (on our Weber) and roast the chicken over indirect heat.  The temperature inside the grill should be around 350 degrees.

8.      Cook for 45-60 minutes, or until the temperature in the breast measures 160-165 degrees, or 170-175 degrees in the thickest part of the thigh.  Start checking the temperature after 45 minutes.

9.      Let the chicken rest for 15 minutes, transfer to a board, carve and serve.

Note:

The carcass makes great stock.  I put it in a pot that night along with some onion, carrot and celery.  I add some water the next day and simmer for a few hours.  Strain and stash in the freezer.