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"OK, I have to agree with the "too salty" thing. And I'm originally from the Deep South, and love salt over all else, including fat. The chops were very juicy, so I wouldn't reduce the brining time. I think I'd just bump up the water from 6 cups to 8 or 9 and leave everything else the same.
Feb 9, 2011 on FoodNetwork.com
"This is a classic brine. I think the people who are complaining that the chops are way too salty are buying cheap meat from big chain grocers that has been pre-injected with brine or pre-brined. Look at the ingredients on the package, or ask your butcher.
The adjective often used to describe pre-brined meat products is "enhanced". If you brine an already-brined piece of meat, it will indeed become a salt lick.
Feb 5, 2011 on FoodNetwork.com
I am an avid amateur cook. I like big bold flavors. To quote chef Chris Schlesinger, "Subtlety in food does not impress me." I often have to subvert this love to some extent to cook low fat/low calorie meals, but I do the best I can even then.
I have a Bradley smoker that I love.
My favorite cooking method by far is braising, but I do a little bit of everything from stir fry to sous vide.