Bourbon brining

Uncle Alvah · BBQ Fan Joined: 06 Aug 2010 Posts: 232 Location: Duncan NC

I'm fixing to try grilling a couple-three thick-cut pork chops in a bourbon brine.
Some of the recipes I've see add allspice, cinnamon and all manner of stuff to the brine.
I'd be interested in opinions as to whether the additives are the best way, or, keep it simple with a simple brine of water, salt and bourbon?
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purplewg · Posted: Jul 23 2011 Post subject:

I don't brine my chops at all. Your Bourbon brine sounds interesting. Give it a try. Ya learn by trying. I might add just a touch of Molasses to the brine.
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Pit Boss · Posted: Jul 23 2011 Post subject:

I'd start with your simple brine idea if I were doing it. Change it next time if you feel you need to. At least then you have a standard to judge your experiments against.

I suddenly feel like becoming a Canadian. Strange.
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Tug · Posted: Jul 24 2011 Post subject:

Not sure I get it. How do you plan on reclaiming the
bourbon from the brine after you remove the meat?
Laughing

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