Brined chops and breaking in the Weber

We bit the bullet and caught up with the Jones’. We are now proud owners of a shiny, new Weber Genisis 310. She’s a beaut.

Summer Lovin’

There are so many great things about getting the grill including cooking outside, no stinky smoke inside, Chris is cooking now!, and lots more. But the best thing about the grill is the food. Grilled food looks and tastes so good. The perfect amount of crispy charring on the outside and the roasted insides make for delicious chops, hotdogs, corn on the cob, and burgers. (That’s what we’ve had so far. I’m looking forward to burning up a cedar plank with some Salmon soon).

Cedar plank (made by our fab contractor) photographed with radishes from his garden.

These chops come out perfectly! and the salad was refreshing too

Brined chops and mediterranean salad

Recipe for the chops:
2 thick pork shoulder chops (bone-in)
1/4 cup sea salt
1/4 brown sugar
4 cups water
1 tsp whole black pepper
1 tsp thyme
1 tsp oregano
1 bay leaf
Rub

Brine the chops by mixing the salt, sugar, herbs and water until the salt and sugar are dissolved. Put the chops in the water and let them soak in the fridge for 4 hours.

Take them out and let them sit on some paper towels for 20 mins before cooking. In the meantime, heat up your grill to 400 degrees.

Rub the rub (a dub, dub) on the chops and place on the grill. (Our rub was made by our contractor and is a spicy orange concoction) Let the chops cook for 6-8 minutes per side. I like to do the quarter turn half way through on each side to get the diamond char marks.

Take the chops off the grill and let them rest for 10 mins or so.

I served them with some caramelized onions and red peppers and a mediterranean salad. The salad is just some greens with Harley Farms feta (so damn good), cherry tomatoes, cucumbers, red onions and black olives with a drizzle of walnut oil and balsalmic vinegar.

What do you like to grill?

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