Apple Brine For Steak Recipes

PORK BRINE

Steps:

• Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
• Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
• Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

PORK CHOPS RECIPE

Steps:

• The secret to the best barbecue recipes is a good brine.
• For this, we'll be combining all of the dry ingredients (sans rosemary) with the water and apple cider vinegar in your large container, stirring well to combine.
• To streamline the process, you can also boil the mixture together to help dissolve everything before cooling.
• Add in your ice, then your pork chops.
• Cover and store in a cool place.
• If it's already very cold where you are, you can even sub out the ice for one additional cup of water for the same results.
• Allow the meat to brine at least four hours and up to overnight.
• After brining has finished, remove your pork chops from the water and dry them thoroughly with paper towels.
• Discard any additional brining liquid.
• Given that the meat has been absorbing the flavored brine for the last several hours, you won't need any additional seasoning on the outside of the meat.
• Soak your bamboo skewers in hot water as you go about prepping your grill.
• For this operation, you'll want to create a two-zone fire with direct and indirect heating options.
• To do this, line up your charcoal on only one half of the grill and light it, keeping the other half devoid of fire in order to leave it cooler.
• You can also do this on a gas grill by leaving half the burners turned off as you cook.
• Skewer your pork chops four at a time with two skewers each, lining them up so they have roughly half an inch of space between them and are all turned in the same direction (i.e. you can stand them up on their bones).
• Make two or three cuts through the thick fat cap on the top edge of each chop to prevent curling during cooking, slicing with a sharp knife until you just touch the meat.
• When the fire has had a chance to get hot, place your pork chops onto indirect heat standing up on their bones before covering with the lid.
• For most average sized grills, about one set of four chops at a time usually works well, though you can certainly do more if your grill has the necessary space.
• Cook them until they reach an internal temperature of around 115 degrees Fahrenheit.
• This could take around eight to fifteen minutes or so depending on how hot your fire is and several other factors.
• Once your pork chops reach that temperature, remove them from the skewers and place them over direct heat.
• Using your rosemary sprig, "paint" over the chops with your favorite barbecue sauce and let them cook for about two minutes before flipping to the opposite side.
• Repeat this process several times to build up a caramelized exterior on the pork chops, making sure to turn frequently to avoid burning the sauce.
• Your pork is fully cooked and ready to eat when it reaches 145 degrees Fahrenheit.
• After reaching the correct temperature, remove your pork chops from the heat and allow them to rest under aluminum foil for around five minutes.
• During this time, the meat will relax and reabsorb some of its juices as well as finish cooking as the residual heat distributes throughout.
• While it may be tempting, allowing it to rest results in an overall better bite of meat that's also cooled down enough to not burn your mouth.
• When your pork has had a chance to rest, it's finally time to eat. Hit it with an extra coat of barbecue sauce before serving up next to your favorite barbecue sides.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

STEVE'S APPLE BRINE FOR TURKEY

Steps:

• Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
• Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
• Pour cold apple juice into cold spice mixture and stir until combined.

APPLE BRINE (FOR STEAK)

Steps:

• Directions: Whisk together the olive oil, Worchestershire, vinegar, apple juice, molasses, and lemon juice. Crush basil slightly with your hands, then add to the apple juice mixture. Stir in salt, pepper, tarragon, garlic, and onion. Pour mixture into a food storage bag that has been placed in a shallow pan (in case of leaks). Add steaks and seal bag. Refrigerate for at least 3 hours, turning bag occasionally. Remove steaks from brine and pat dry. Grill, boil, or saute as desired. Type of Meat/Cut: Steak

THE ONLY VENISON BRINE RECIPE YOU NEED

Steps:

• In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
• Remove the pot from the heat and allow it to cool.
• After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
• After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
• Sous Vide
• Pull the roast from the brine and pat it dry with paper towels.
• Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
• Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
• Oven, Barbecue, or Pellet Smoker
• Pull the roast from the brine and pat it dry with paper towels.
• Heat the oven, barbecue, or pellet smoker to 350°F.
• While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don't dry out at the bottom of the tray in the heat.
• Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.