On Sun, 30 Aug 2015 14:12:48 -0600, los Golondrinas > wrote:

>On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>> Luscious & Thick pork chops tonight... and a great sale price, bought
>> three packs... gonna season and fry:
>> http://i58.tinypic.com/2q9jm6s.jpg
>
>Nice price, but a bit on the fatty side doncha think?

Just can't win... most folks here bitch that pork has gotten too lean.
these have very nice fine grained marbling that melts in and I trim
away most of the exterior fat, crows gotta eat too.

>Why not try a bourbon brine?

I tried brining meats, does nothing for me... I'd rather brine cukes
with dill and garlic... if I wanted brined pork I'd rather a cured
ham, although I like fresh ham better than cured. Fresh ham is my
favorite roast (the King of roasts), I'm thinking of one for
Thanksgiving this year instead of turkey, I really don't like turkey
but I usually roast one as everyone thinks it's tradition...
TRA-DI-SHUN... if I were a rich man. . . . someone needs to remind
Rebbe Tevya Trump how if yer rich the pinheads think ya really know .
.. . . some of yoose will have this melody running in yer heads all
nite and yoose won't sleep:
https://www.youtube.com/watch?v=ahAOU1HZXlc


>4 cups water
>1/4 cup bourbon
>1/4 cup brown sugar
>1/4 cup kosher salt
>1 tbsp green peppercorns
>1 tsp allspice
>2 bay leaves
>Marinate 4 hrs to overnight
>
>They'll be extra moist and begging for the grill, not some fry pan.