My mom used to use the dry Italian dressing packets (that you have to add oil [and water?] to) as seasoning on chicken in pretty much the same way you dry brined those chops. I always thought her chicken tasted better than chicken that had been marinated. I guess this test validates my opinion.
Great, now I'm hungry for pork chops. My mom cooked pork until it was charcoal and it wasn't until I retired from the Navy that I finally had a perfectly cooked pork chop.
I've been dry brining chops & steaks for a couple years. Wet brined before that, & dry is much better. Most of the chicken I cook is marinated or breaded, but I'll try dry brine on the next one I roast or grill w/o marinade. Might do it on this year's turkey as a change from the Good Eats OG Bucket Brine. BTW, love the new format! You've really levelled up. GH!
Loving the shorter, more kind if educational format videos. I have some brine thoughts for a seperate comment. Here I want to ask about your baking stone. Does it live in the oven? I sometimes use mine as a bit of a temperature moderator but it generally lives outside if regular heat cycling.
So do you brush/rinse off the salt at the end to avoid it being too salty once cooked? EDIT: Saw Cecil's response to another comment, he didnt in this case. Also, topic suggestion: pork picnic shoulder. You can semi-regularly get them for super cheap and I'm curious to see what you'd do with one.
I would love to see a video about you opinion on those vacuum glass tuperware containers for keeping food fresh for longer. Not the sealed bags, but proper containers with a airtight lid and a pump to create a low pressure environment inside.
I did some boneless center cut pork chops brined for about 5 hours in water, salt, brown sugar and lemon juice and grilled them I must say they was the best chops I ever made... Thanks man
Excellent video. Move to dry brining a number of yrs ago and much prefer it. I think it was a lack of space and just deciding to use same method I used on salmon on a turkey and was delighted with the results. I’ve also been doing a yogurt brine over 24 hrs on poultry that I get great results with. If you get the chance, give it a shot. Be well.
Opportune timing! I was just dry brining some pork loin and loin chops for the smoker. Ive dry brined my pork butts since ive started smoking 3-4 yrs ago, but always have wet brined poultry. Ill have to experiment with some chx thighs.
I have just 😳 started watching your videos. I used to work at a sports store that was also a weber BBQ specialist store. The best pork we did was a rolled roast. Keep on mind we did cooking demos on the weekends and most of the rest of the time sold other stuff. The pork was always salted and wrapped in a dish cloth and left in the fridge overnight... as per the BBQ girls who ran the demos!
are you suppose to rince of the salt before cooking or do you just go straight from dry-brine to pan? you may have mentioned it but I'm too lazy to check so I instead typed this long message
so, two quick questions: 1. ages ago, I used a lot of dry seasoning on some kind of meat, and it ended up really dry and tough-what're some things that can go wrong with this process? if this is too big and needs to be a video, or you just don't have time, that's okay 2. there is/was a pizza place in my home town that used some kind of brined tomato as a topping, and it was amazing. I'm assuming that dry brining is specifically a meat thing, because of the muscle fiber tightening that you were describing? super interesting video
For 1 I don’t have enough info to tell you what went wrong with your particular dish but you can bribe too long or use too much salt and easily ruin the food. Salt generously with diamond kosher with other kosher salt taste the salt to determine salinity and use your judgement. Wet brines for vegetables are common because we store those veggies in the brine like pickle juice. They don’t need to be cooked first.
Have you dry brined a turkey? I’ve always wet brined before roasting or grilling but now you have me wondering about dry brining it. Would I apply the salt under the skin or over?
@@puckfittsburgh5539 To learn how to do this, search for "equilibrium curing". The basic idea is you calculate exactly how much curing salt, regular salt, etc you need for your weight of meat, put it all in a zip bag (for example), and cure in the fridge.
I enjoy the bare bones comparison. It's good to get baselines. For me these brining types have different purposes. A whole bird is a long, herb heavy wet brine every time. My purpose there is to impart flavor and I've found a 24 hr wet brine avoids the rubbery thing, at least in poultry. For pork I'm team dry brine all day, same with steak. I can't imagine wet bringing fish
I've never tried that but I have in the past salted some vacuum sealed steaks and then used them after thawing and they were fine. If you do try this let me know how it works!
Can that be considered dry brining. You sprinkled a little salt oger ut and left it a few hours. I ghought it would a rewuire a lot more salt and time. Seems like that is just a marinating process.
You are using words here interchangeably when they aren't interchangeable. A marinade is wet, normally acidic. A dry brine is kosher salt. The time depends on the cut of meat, you can leave it longer but it can achieve the full effect on a cut like this after a few hours. I did not leave it out, I put it in my fridge. The salt level also depends on the thickness of the cut. The thicker the cut of meat the more time and the more salt you need. These were just pork chops that were about 1 inch to 1.5 inches thick. It does not need an intense amount of salt to penetrate.
If you are just using salt and water in your brine, I can understand why the wet brined pork seemed "diluted ". But, if you add aromatics to your brine, osmotic pressure will also bring some of those flavors deep into the meat. As for tenderness, I havent really done a direct comparison between wet and dry brined meats, so wont offer an opinion.
There was also some sugar in there. I think it’s fine to add different flavors but I’ve done this test multiple times with pork and chicken and don’t see a reason to wet brine again. For me tasting it side by side really shows how inferior it is.
Ok. I think there are merits in wet bringing, and have had great success with it, but you have to follow your own experience and preferences. I still do both wet and dry brines, and each has its place in my opinion. Still, great video! Plenty of good info in it!
It’s a texture thing. I’ve tried it multiple times. It’s not appealing to me. Same with sous vide chicken at a lower temp. Just not for me. It’s perfectly safe but not my thing.
@@SeasonLiberally Ah okay that makes sense. I have the same issue with sous vide meats when done too long or too rare (blue steak). Great work on the show! I really like the format this time around! Also my partner loves the pressure cooker for hard or soft boiled eggs - was surprised not to see that in your lineup!
I’ve been dry brining for years and never knew what it was called until now. It was just something I picked up from grandma. I’ve heard you can use the juices in the pan for a sauce, never really done it. Any recommendations?
I wet brine pork chops. But I put them on direct coals. I've done season and then direct heat, and wet brine is better. But that may be because of direct flame, and offset to cook to about 145, and rest brings them to pretty done. I do dry brine steaks. Usually about bedtime, and leave uncovered in the fridge on a drying rack overnight. One southern food is shallow fried pork chop, breaded, shallow fried in the cast iron, gravy out of the fond, and mashed potatoes. I wouldn't wet brine those. So good. I have spatchcock chickens in yogurt and all the spices I was looking forward to. I'll have that wit rice, but fried pork chop with gravy sounds outstanding to me right now.
The 2 cuts you started with were day and night apart. One was very lean and one had dark meat and marbling. This should have been a video on how to select the best pork chop, not how to compare brine methods
I did this multiple times testing it before I filmed. Never was the brined chop even close. These chops are somewhat different but not so much that the composition of the chop can be solely responsible for the difference.
I remember you talking to Tom about the first time you and Tom had pork chops in a restaurant. Life changing! I’ll definitely be trying your recipe!
My mom used to use the dry Italian dressing packets (that you have to add oil [and water?] to) as seasoning on chicken in pretty much the same way you dry brined those chops. I always thought her chicken tasted better than chicken that had been marinated. I guess this test validates my opinion.
Great, now I'm hungry for pork chops. My mom cooked pork until it was charcoal and it wasn't until I retired from the Navy that I finally had a perfectly cooked pork chop.
love that you're comparing apples to apples. Thanks for great video
I've been dry brining chops & steaks for a couple years. Wet brined before that, & dry is much better. Most of the chicken I cook is marinated or breaded, but I'll try dry brine on the next one I roast or grill w/o marinade. Might do it on this year's turkey as a change from the Good Eats OG Bucket Brine.
BTW, love the new format! You've really levelled up. GH!
Cecil! The dry brine is mouth watering... Question: you showed patting a chop before the pan. Do you rinse the dry brined chop before patting dry?
I didn’t rinse either chop. The water was from the brine and the moisture that came to the surface during dry brining.
Wow ! Thank You For The Great Comparison with the Wet Brine Vs. Dry Brine. Thank You Greatly 😊
Loving the shorter, more kind if educational format videos. I have some brine thoughts for a seperate comment. Here I want to ask about your baking stone.
Does it live in the oven? I sometimes use mine as a bit of a temperature moderator but it generally lives outside if regular heat cycling.
It lives in the oven. It often has cornmeal on it so taking it out makes something of a mess.
So do you brush/rinse off the salt at the end to avoid it being too salty once cooked? EDIT: Saw Cecil's response to another comment, he didnt in this case.
Also, topic suggestion: pork picnic shoulder. You can semi-regularly get them for super cheap and I'm curious to see what you'd do with one.
The wet brined chop also looked much tougher, was it? Also, don't forget the sear the edges, nothing like a well seared piece of edge fat. :)
I would love to see a video about you opinion on those vacuum glass tuperware containers for keeping food fresh for longer. Not the sealed bags, but proper containers with a airtight lid and a pump to create a low pressure environment inside.
I did some boneless center cut pork chops brined for about 5 hours in water, salt, brown sugar and lemon juice and grilled them I must say they was the best chops I ever made... Thanks man
Hey I like this new format you're trying. It kinda feels like a Kyle Hill video. More educational. Keep up the good work man!
Excellent video. Move to dry brining a number of yrs ago and much prefer it. I think it was a lack of space and just deciding to use same method I used on salmon on a turkey and was delighted with the results. I’ve also been doing a yogurt brine over 24 hrs on poultry that I get great results with. If you get the chance, give it a shot. Be well.
Yogurt marinade is a great chicken procedure.
Does the salt not extract the moisture from the meat?
Opportune timing! I was just dry brining some pork loin and loin chops for the smoker. Ive dry brined my pork butts since ive started smoking 3-4 yrs ago, but always have wet brined poultry. Ill have to experiment with some chx thighs.
Try dry brining and reverse searing. I got lazy with sous vide and found that it was so much easier.
Better and less likely to be messy? I'm sold.
I have just 😳 started watching your videos. I used to work at a sports store that was also a weber BBQ specialist store. The best pork we did was a rolled roast.
Keep on mind we did cooking demos on the weekends and most of the rest of the time sold other stuff.
The pork was always salted and wrapped in a dish cloth and left in the fridge overnight... as per the BBQ girls who ran the demos!
My experience with wet brine is that the meat is juicy but tough, like it was boiled. I also agree that it almost dilutes the flavor of the meat.
are you suppose to rince of the salt before cooking or do you just go straight from dry-brine to pan? you may have mentioned it but I'm too lazy to check so I instead typed this long message
go straight into the pan, no need to rinse.
Hey Cecil. Would you be able to do a fried calamari episode?
so, two quick questions:
1. ages ago, I used a lot of dry seasoning on some kind of meat, and it ended up really dry and tough-what're some things that can go wrong with this process? if this is too big and needs to be a video, or you just don't have time, that's okay
2. there is/was a pizza place in my home town that used some kind of brined tomato as a topping, and it was amazing. I'm assuming that dry brining is specifically a meat thing, because of the muscle fiber tightening that you were describing?
super interesting video
For 1 I don’t have enough info to tell you what went wrong with your particular dish but you can bribe too long or use too much salt and easily ruin the food. Salt generously with diamond kosher with other kosher salt taste the salt to determine salinity and use your judgement.
Wet brines for vegetables are common because we store those veggies in the brine like pickle juice. They don’t need to be cooked first.
@@SeasonLiberally
thank you very much!
that's way more information than I expected
Have you dry brined a turkey? I’ve always wet brined before roasting or grilling but now you have me wondering about dry brining it. Would I apply the salt under the skin or over?
I’ve dry brined a chicken. Worked amazing. Salt on the skin and the undercarriage. If left on long enough it will work it’s way through
Thanks, I’m going to give it a try next time
Do you know if you can dry brine with Prague pink curing salt? I'm thinking of trying a dry brine next time I make peameal bacon
Curing salt has nitrate in it to cure meat. It is not the same as regular salt.
@@SeasonLiberally right, i was just thinking the next time I make peameal bacon and if a dry brine version would be better. Usually I do a wet brine
@@puckfittsburgh5539 To learn how to do this, search for "equilibrium curing". The basic idea is you calculate exactly how much curing salt, regular salt, etc you need for your weight of meat, put it all in a zip bag (for example), and cure in the fridge.
I enjoy the bare bones comparison. It's good to get baselines. For me these brining types have different purposes.
A whole bird is a long, herb heavy wet brine every time. My purpose there is to impart flavor and I've found a 24 hr wet brine avoids the rubbery thing, at least in poultry.
For pork I'm team dry brine all day, same with steak. I can't imagine wet bringing fish
I've tried this head to head with chicken too and dry. brine won out. I just think it makes a better tasting piece of meat.
@@SeasonLiberallyfair.
Can you dry brine for 24 hours then freeze for later use ?
I've never tried that but I have in the past salted some vacuum sealed steaks and then used them after thawing and they were fine. If you do try this let me know how it works!
Can that be considered dry brining. You sprinkled a little salt oger ut and left it a few hours. I ghought it would a rewuire a lot more salt and time. Seems like that is just a marinating process.
You are using words here interchangeably when they aren't interchangeable. A marinade is wet, normally acidic. A dry brine is kosher salt. The time depends on the cut of meat, you can leave it longer but it can achieve the full effect on a cut like this after a few hours. I did not leave it out, I put it in my fridge. The salt level also depends on the thickness of the cut. The thicker the cut of meat the more time and the more salt you need. These were just pork chops that were about 1 inch to 1.5 inches thick. It does not need an intense amount of salt to penetrate.
If you are just using salt and water in your brine, I can understand why the wet brined pork seemed "diluted ". But, if you add aromatics to your brine, osmotic pressure will also bring some of those flavors deep into the meat. As for tenderness, I havent really done a direct comparison between wet and dry brined meats, so wont offer an opinion.
There was also some sugar in there. I think it’s fine to add different flavors but I’ve done this test multiple times with pork and chicken and don’t see a reason to wet brine again. For me tasting it side by side really shows how inferior it is.
Ok. I think there are merits in wet bringing, and have had great success with it, but you have to follow your own experience and preferences. I still do both wet and dry brines, and each has its place in my opinion. Still, great video! Plenty of good info in it!
Can we join your channel, like Patreon for podcasts?
Thanks for asking ! I have not set anything up yet. I am still trying to grow the channel. When I feel like I have I will look into it.
I’m a dry brining Andy I dry brine everything 😩
My hope is that your next discovery (and subsequent apology) is that Pork is much, much better when cooked med-rare. 😂
It’s a texture thing. I’ve tried it multiple times. It’s not appealing to me. Same with sous vide chicken at a lower temp. Just not for me. It’s perfectly safe but not my thing.
@@SeasonLiberally Ah okay that makes sense. I have the same issue with sous vide meats when done too long or too rare (blue steak).
Great work on the show! I really like the format this time around! Also my partner loves the pressure cooker for hard or soft boiled eggs - was surprised not to see that in your lineup!
Me being a scientist: I say maybe test both?
I’ve been dry brining for years and never knew what it was called until now. It was just something I picked up from grandma.
I’ve heard you can use the juices in the pan for a sauce, never really done it. Any recommendations?
I'll make a video on pan sauces! Great idea.
Well shit gonna make some pork chops for dinner.
If only pork hadn't rocketed up to over 10$/pound at the grocery store.
Eat the rich
Dry brine the wealthy.
Dry Brine has always been the way for me; only good thing I learned from the few years I lived in Puertorico with him.
zamzam water
I wet brine pork chops. But I put them on direct coals. I've done season and then direct heat, and wet brine is better. But that may be because of direct flame, and offset to cook to about 145, and rest brings them to pretty done. I do dry brine steaks. Usually about bedtime, and leave uncovered in the fridge on a drying rack overnight. One southern food is shallow fried pork chop, breaded, shallow fried in the cast iron, gravy out of the fond, and mashed potatoes. I wouldn't wet brine those. So good. I have spatchcock chickens in yogurt and all the spices I was looking forward to. I'll have that wit rice, but fried pork chop with gravy sounds outstanding to me right now.
im bothered that he cooked them to a high temp lol but thats just me
The 2 cuts you started with were day and night apart. One was very lean and one had dark meat and marbling. This should have been a video on how to select the best pork chop, not how to compare brine methods
I did this multiple times testing it before I filmed. Never was the brined chop even close. These chops are somewhat different but not so much that the composition of the chop can be solely responsible for the difference.
Don’t know much about cooking. Salt your food to make it taste better. Got it.