As Amber said in '08 this is Alton Brown's recipe and is very good. However, the recipe as listed here leaves out some important instructions, hence the 3-star rating.
Alton calls for 1 lb of ice, the brine should be very cold when adding the pork, with even a few icecubes remaining after chilled. Then marinate NO MORE than 2 hours in the brine. Lastly, this is a brine not a marinade... discard the brine after use and rinse the pork well under cold running water then pat dry. Season your chops as you usually would without salty products (the brine takes care of that) and grill as you normally do. I like to use an herb blend or chili powder rub before grilling indirect @ 300-350º until the internal temp hits 110º, then grill direct until its done to your liking... at least 145º.
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As Amber said in '08 this is Alton Brown's recipe and is very good. However, the recipe as...