1. In a 22 qt. cambro, whisk together all ingredients except pork. 2. Add pork to brine. Reserve brined for 3 days in the walk-in. 1 cup Hickory wood chips – presoaked 1. Load the smoker tray with 1 ...

While he loves them all, he told Insider his No. 1 pick is a fried pork chop from Venice, Italy. Rosenthal published the Italian chef's recipe, along with his thoughts on why it's "magical." Phil ...

Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and ...

Nothing says "summertime" like a barbecue. And nothing says, "my dad would like this" more than a pork chop. Unfortunately both of those things (my father and the barbecue) are in California. And I am ...

Who doesn't enjoy a nice, thick, juicy pork chop? "Juicy" is the key word, because pork loin can easily get dry. Marinating or brining is the answer, but don't you wish there was a great, quick way to ...

Before refrigeration, brining was necessary to preserve meat. Today brining is popular again among home cooks and chefs. It gives flavor and tenderness to meat and poultry. And, it is very simple to ...

Hardy Minnesotans do not hesitate to grill when the weather turns cold, but most would agree that it's a more enjoyable experience without a parka, and it's much easier to hold your cold beverage when ...

What he’s known for: Comforting regional-Italian and American classics. Obsessing over details that make simple cooking remarkable. THINK DINER FOOD, dignified with the best ingredients and a chef’s ...

Every time I buy pork chops it's out of optimism and frugality. This time they won't suck! They're so much cheaper than steak! I might follow all of Bon Appétit's tips and tricks for juicy chops and ...