Chilebrown at home

Sunday, December 16, 2012


 We are going to transform some mundane pork chops, with specific technique, to the best pork chops you have ever had. We saw this method on a cooking show and wanted to duplicate it with Chilebrown flair. There are three basic steps; brine, cook on an indirect heat and finish on direct heat. Let’s start from the beginning. Go to your local butcher shop and ask for bone-in ‘Rib Chops’. These are from the loin and cut      1½ inch thick. Our beautiful chops were procured from D.C. Meat.

The brine is a basic salt & brown sugar solution. We use the guide of 1 tablespoon of sugar & salt per cup of water. You need enough solution to cover your chops. Let’s imagine you need six cups of brine to cover your chops. Take 6 tablespoons of sugar and 6 tablespoons of salt and heat in two cups of water till dissolved. When liquid is clear turn off heat and add 4 cups of ice and water to bring to room temperature. It is important that this solution is room temperature or cooler before you add your chops. Place in ice cave for several hours. We started in the morning for a total brining time of 6 hours. Do not brine for more than 12 hours because this will make your chops too salty. Remove chops from brine solution and rinse with cool water. Dry your chops and season. If you are using salt, have a light hand.

Take 3 bamboo skewers and impale chops in triangular pattern. You want the chops to sit upright on the bone. The bone will act as a natural roasting pan. You also want at least an inch between each chop so heat can circulate. Light a chimney full of 50 briquette charcoals. We are using a 22inch Weber kettle. We also have charcoal baskets to contain our charcoal. When charcoals are lit place 25 in each basket and place on opposite ends below grill grate. Place your chops in center of an oiled grill bone side down. Cover with lid and cook for 30 minutes. Do not be tempted to remove lid.
  After 30 minutes have passed remove lid and then remove skewers from chops. Place each chop on grill directly over lit charcoals. Now is the time to baste with your favorite barbeque sauce. We are using “Sartain’s ‘The Sauce’” today. (We have tried numerous sauces and Sartain’s is hands down one of our favorites.) Cook chops till internal temperature reaches 145 degrees. Do not overcook. Let meat rest and then enjoy.
  This technique takes a little time and effort. The results are stellar. We had some of the most juicy flavorful, ‘Best Pork Chops Ever”.


Big Dude said...

Great looking chops and I like your on the bone roasting method

Three Dogs BBQ said...

This post leaves me completely defenseless. I must protest Mr. Genius that you have a picture of something that looks so good and all I have had is a swig of coffee. My stomach is doing flips of joy. I have to stop reading food blogs first thing in the morning...

Chilebrown said...

Big Dude, This method is a keeper. These pork chops were very juicy.

panthers76, Flips of joy is a good thing. Hopefully this will be an inspiration for dinner.

Greg said...

Nice chops! I bet they would be good for breakfast.

Chilebrown said...

Greg, Ms. Goofy usually does not want to get up that early to light the que. Leftover chops would be very nice for breakfast. The only problem is leftovers.

Chris said...

I picked up the skewer technique from Cooks Illustrated a few years ago. It's perfect for the bone in loin chops, I just don't remember to do it that way all of the time. I usually think about it the first time I flip the first chop, ha ha. Great looking chops!

Happy Holidays!