Comments on: Born-again briner

By: Ellie Jessup

Ellie Jessup — Tue, 26 Jan 2010 20:30:20 +0000

Thanks for the thorough run down of the process! Me & my pork chops can’t wait to brine & dine!

By: iamshimone

iamshimone — Thu, 31 Jul 2008 05:28:36 +0000

I made this today and it came out delicious and all but perfect. I removed the meat from the grill at 160 degrees but should have followed the recipe and removed it at 150. Otherwise I would call it a great success. Finally – pork with flavor!

By: leslie

leslie — Sat, 19 Jul 2008 19:02:03 +0000

I love to Brine my meats..I truly think it makes a BIG differance?

By: Mike

Mike — Sat, 19 Jul 2008 11:10:05 +0000

Seems like a waste of good stock. I prefer plain ice. Count me with Kimball and as a fan of this blog, too.

By: Cindy

Cindy — Sat, 19 Jul 2008 01:42:54 +0000

The uncooked one looks so good already,
It’s luring me to have a bite even before it’s been cooked through!

By: cookiecrumb

cookiecrumb — Fri, 18 Jul 2008 19:59:09 +0000

Huh! No kidding.
Aren’t we all alike? I brined. Then I disdained brining.
Now I’m interested.

By: Katerina

Katerina — Fri, 18 Jul 2008 16:58:27 +0000

Great post. I haven’t experimented much with brining but I am kinda fascinated by the whole thing.

By: Nate

Nate — Fri, 18 Jul 2008 16:53:49 +0000

We too went overboard on the whole brining thing. 4 hours is the maximum time needed to brine a thick chop.