Thursday, July 30, 2009

Foodie Friday ~ Brined Chicken and Pork Chops

Foodie Friday is presented by Gollum at
"Designs by Gollum". Visit her site for more
fabulous recipes:)
Brining a whole chicken (or turkey breast)
Chicken or Turkey Breast Brine Recipe:
1 1/4 cups coarse kosher salt
1 cup packed dark-brown sugar
16 cups water
In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place chicken, bone side up, in brine and weight it with a plate (if necessary). Refrigerate 6 to 8 hours. Rinse chicken thoroughly under cool water and pat dry with paper towels.
(got this recipe from Food Everyday)
Rinse it and cut it up the back and remove backbone.

Sliced apples with cinnamon and butter.

Put chicken on the grill and use your favorite BBQ. Meat will cook faster after brining.

Apples are cooking nicely.

The chicken was so moist. I had never brined before. I could not believe how moist and tender the meat was. Since the chicken was sooooo good I thought I would try pork chops.

Here are the pork chops brining in sort of the same recipe.
Pork Brine Recipe:
3/4 cup course kosher salt
3/4 cup sugar ( I used dark brown sugar)
1 cup boiling water
16 cups cold water
1 tablespoon pepper
In a large stockpot dissolve salt and sugar in boiling water, then add cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for the time required.
Pork Chops 1-inch to 1 1/2 -inch thick - 12 to 24 hours
Whole Pork Loin - 2 to 4 days
Whole Pork Tenderloin - 6 to 12 hours.
Experiment with seasonings. Salt is essential, but everything else is optional. Consider garlic, ginger, fresh herbs, juniper berries, clove, cinnamon stick, vanilla bean, mustard seed, coriander see, star anise, hot pepper flakes or Sichuan peppercorns. To give pork a sweet edge and encourage browning, add 1/2 cup sugar to each 2 quarts of water.
Rinse pork twice after removing it from the brine solution; discard brine. If you are not ready to cook at the end of the brining time, remove and rinse the meat. Refrigerate until ready to use.
Do not salt brined meat before cooking. Cook pork according to your favorite recipe. Do not overcook your brined pork. Once brined, the pork cooks faster so be careful and use a thermometer inserted into the thickest part of the meat.
(I used Center Cut Pork Chops)
(I googled this recipe)
Rinsed and seasoned and ready for the grill.

Halved peaches with cinnamon and butter and of course green onions. We just love grilled green onions......can you tell.

Can you smell......I am telling you the smell is wonderful.

You must try the Brine. I will always be brining my meat. It is the best you will ever taste. I could really do a commercial about brining.

19 comments:

ButterYum said...

Hi Judy. I'd like to give your pork brine a try. Mind if I link back to your post?

Patricia (ButterYum)

Haden News said...

I brined pork chops last weekend-- brining the chops makes them succulent and juicy. I only brined my chops for 45 minutes and served them with a fruit salsa with peaches, mango, and avocado! Happy Foodie Friday!

The Bloom Girls said...

I think I'm going to have to give this brining thing a whirl. You should do a commercial, you've sold me!
The peaches look divine as well!
Nola
Nashville,TN

Jo said...

I look forward to trying this! All the food looks gd Thanks for following my blog....Jo

The Fajdich Times said...

Butter Yum......help yourself:)

SavoringTime in the Kitchen said...

Wow, what a great testimonial! I do need to try this soon.

~Susan

Cathy said...

YUMMY!!!
This looks amazing!!! Your photos are wonderful!!!

Enjoy!!!
XOXO
Cathy

heartnsoulcooking said...

YUMMY YUM, everything looks delish. THANKS!!! for sharing. Geri

darnold23 said...

I love to brine my chicken. I'll have to give the pork chops a try as well.
I hope you will join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesdays. Mister Linky is up and waiting for you to present one of your favorites crock pot recipes. The details for participation and the announcement for the first giveaway item are posted. Come check it out!

Florida Sue said...

Firstly Judy, I do so very much appreciate your uplifting comments. I brine my meats after reading about it from the Barefoot Contessa, and tt makes such a difference. I have been meaning to try grilled peaches, and your photos are making my mouth water. The grilled green onions? Yum. I have a weekend of good cooking coming up. Thanks so much..

XO
Sue

Elaine said...

Judy, I can't wait to try the brining. I've heard of it but have never done it. Everything looks so yummy! Thanks!

Terry said...

Years ago, I did some brining. I don't know why I haven't kept up with it.

Your chicken looks great.

Joyce said...

I forgot to ask you but since it is soaking in a mixture of salt is it very salty tasting when you cook it? It must seem a bit salty but I guess I want to know if it tastes overly salty?
Joyce

The Fajdich Times said...

Joyce ~ Not salty at all. I am not a salt person.....so I would have tasted it if it was. Hope you try it.

Sharing with Sherri said...

Hi Judy,

I have never tried brining before, but I just might now after seeing your yummy looking bbq photos!!

I want to thank you also for the very thoughtful messages that you have left for me regarding my Mom and sister.

I'm sooo thankful for having such sweet supportive blogging friends!

Thanks again, and have a wonderful week!

Shelia said...

Hi Judy! Oh, your food looks wonderful! I've never brined anything, but maybe I should try this! Thanks for popping in to see me.
Be a sweetie,
Shelia ;)

Lynne (lynnesgiftsfromtheheart) said...

This is not something I needed to see this late at night..lol.. man alive this looks delicious.. now you have me "having" to go and get a snack.. thanks again for another wonderful recipe to try.. hugs ~lynne~

laurie @ bargain hunting said...

OOOO, I've got to try those chops. My mouth is watering looking at them and reading about them. Thanks for the recipe. laurie

Tammy518 said...

Wah! I just lost my post. I'll try to recreate it :)

I've always wanted to try brining and I'm definitely going to go for it after seeing your delicious chicken and chops. I made your sliced peaches on the grill last weekend, while my parents were still here, and everyone loved them. I was thinking apples would work nicely too, and see that you've used them in this post. The halved peaches look yummy too, as do the green onions.