Forget marinading, seaoning, rubbing, brining. This is best way to prep meat

Discussion in 'Chez Dawgs' started by Mr Pink, May 22, 2016.

  1. Mr Pink

    Mr Pink Well-Known Member

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    I first discovered this method as an excellent alternative to wet brining salmon prior to smoking -- quicker, easier, less messy, same/better result. I didn't think of using it for pork or beef, but after running across this article, I have two thick cut pork chops in the fridge. By tomorrow, they'll be dry on the outside with a nice pellicle and all of seasoning injected inside of the meat by osmosis. Physics rules.

    [​IMG]

    http://foodwishes.blogspot.com/2016/04/perfect-dry-brined-pork-chops-come-for.html
     
  2. Shivvy

    Shivvy Well-Known Member Banned User

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    Wheres the instructions?
     
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  3. DiamondGoddess

    DiamondGoddess Born Ready for My Close-Up! DawgShed News Gold

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    Oh God, not another Shed sex thread!!!

    Wait, what?

    :c
     
  4. fflowley

    fflowley Active Member

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    I use that technique frequently when smoking ribs.
    You just have to know what you're having 24 hours before dinner.......sometimes with quicker meals like pork chops we don't have that much lead time.
     
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  5. gjehigra

    gjehigra Going postal. But soft.

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    No, the best way is serenading the meat. I've heard this on the Stern show, so it must be true.
     
  6. Mr Pink

    Mr Pink Well-Known Member

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  7. BrulesRules

    BrulesRules Just grab 'em in the biscuits VIP

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    The best way to prep a meal is to go out for dinner. :woot: fuck this prepping food for hours crap.
     
  8. Mr Pink

    Mr Pink Well-Known Member

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    Dammit, quit reminding me of the good old days with KC and everyone else. Serenading..:snicker:
     
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  9. Mr Pink

    Mr Pink Well-Known Member

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    Clearly, you will not survive the apocalypse.
     
  10. GLguygardner

    GLguygardner "That guy's the drizzling shits!" VIP Gold

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    I made a spicy Korean marinade for some thick pork chops I cooked on my Foreman grill yesterday. So good @Engaged Chicken
     
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  11. Father O'Blivion

    Father O'Blivion Well-Known Member

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  12. SuperFarts

    SuperFarts Well-Known Member

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    In Jackie voice:
    "Hey, what do you get when you play tug-of-war with a pig?"
    "Pulled pork!"

    [​IMG]
     
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  13. Engaged Chicken

    Engaged Chicken Well-Known Member DawgShed News Gold

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    Yum. :asian:
     
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  14. Beth143nacho

    Beth143nacho Bede bede beep VIP

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    Best pork chops ever:

    Take a pork chop, a sprig of rosemary a sprig of thyme, a bay leaf, 2 tbsp butter, salt & pepper and garlic paste in a vacuum bag. Vacuum and seal. Repeat for all your chops.

    Take a small cooler (big enough to hold all the bags with room to spare) and fill it halfway with water from your tap. It should be as hot as your tap can get. Measure the temperature with a meat thermometer and adjust with boiling water/ cold tap water until you reach 140f.

    Add the bags, cover and let sit at least 45 minutes. You can let this sit all day. Check and adjust the temp every couple hrs, but keep the lid closed as much as possible.

    About 20 mins from mealtime, heat a cast iron pan to screaming... Remove the chop from the bag, add butter to the pan and sear quickly on both sides while basting. You can also add a sprig of thyme here. You're only trying to form a very thin crust... The meat is already cooked.

    This does not need to rest.

    Works with any meat.

    Fucking amazing
     
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  15. Engaged Chicken

    Engaged Chicken Well-Known Member DawgShed News Gold

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    The last few years I have dry brined a turkey at Thanksgiving. So much better than all of those gallons of water sloshing around.
     
  16. Mr Pink

    Mr Pink Well-Known Member

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    Holy shit, I'm so over the wet brining process for a giant turkey. Although it turns out excellent, it's a pain in the ass. Huge, sloshing, contaminated cooler...no thanks.

    One question: when you do poultry, does the rub penetrate the skin or do you have to get it under the skin. The principle of flavor exchange might not work if there's a skin barrier.
     
  17. goldtopper

    goldtopper Well Known Heterosexual Gold

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    Developing the pellicle is #1 when doing cold smoked salmon. That looks very good.
     
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  18. goldtopper

    goldtopper Well Known Heterosexual Gold

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    And why wet brine a turkey anyway- they are nearly all injected with a 12-20% sugar/sodium solution.
     
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  19. BrulesRules

    BrulesRules Just grab 'em in the biscuits VIP

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    I hope not
     
  20. SouthernListen

    SouthernListen I don't follow the crowd. Sorry about that. VIP

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    That's one alternative.

    [​IMG]