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[quote=Anonymous][quote=Anonymous]Brine them the night before in a salt solution. You can herbs and such to the brine if you want, but the salt solution is the key.[/quote] I also brine, and add salt, peppercorns, allspice berries, bay leaves, and a bit of sugar to the water. Even brining for 30 minutes will significantly improve your odds of a juicy chop. I grill on indirect heat until 30 degrees from my desired final temp (120 for medium), then do a 30 second sear over high heat on each side, then leave to rest 10 minutes before serving. Occasionally I’ll sous vide to 100 then dry off and do a quick sear in a cast iron pan. [/quote]
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