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Friday, April 7, 2017

Charlie’s Pork Brine

Charlie Lamb of Charlie’s Butcher Block used early competitions to hone his
barbecue skills, picking the brains of fellow cooks but says that getting your
hands dirty is the best way to progress: “The more you do it, the better you
get — as long as you learn from your mistakes,” he said. “Experiment, and
don’t get discouraged.” His brine recipe is simplicity defined, belying its
delicious effect.

Preparation time: 5 minutes
Cooking time: About 10 minutes, plus time to cool
Yield: 3 quarts

3 quarts water
3⁄4 cup kosher salt
1⁄2 cup plus 2 tablespoons sugar
1 In a large stock pot, combine all ingredients and mix.
2 Bring to a boil.
3 Remove from heat and let cool.
4 Add pork, and brine in the refrigerator for as long as 24 hours.

Variation: Charlie says that you can add any flavor you like to turn this brine
into a marinade. He recommends fresh garlic and black peppercorns but
encourages you to get creative.
Tips Make sure that whenever you brine meat, you do so in the refrigerator
or in a cooler. You want to make sure the temperature of the
brine and the meat stays below 40 degrees.
bbq sauces, rubs and marinades for dummies

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