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Barbecue: pork chops, brined and smoked

Prepare your meat before grilling it on a barbecue. There are marinades ,coatings or sauces after cooking , but have you considered brining and smoking before grilling?

Brining meat is not a very common practice and it´s a pity!
We often believe wrongly that brine is only used to conserve. It is also possible to prepare meat by modifying the structure in the same as we do when baking and marinading and the aromatic brining offers very interesting results. You concentrate the flavours of the product and your flavours at the same time. And since the meat is supposed to lose some of its water, it is ready for effective smoking. Why not try it?
For 6 people:
Brine 1 litre of water

300g sea salt
300g sugar
2/3 crushed garlic cloves
2 bay leaves

1 teaspoon dried thyme
1 teaspoon peppercorns
Approximately 500g ice


Mixed herbs 1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon ground caraway seed

1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon mustard powder
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon sea salt


In a stainless steel saucepan, combine the water, salt, sugar, crushed garlic, bay leaves, thyme and peppercorns.
Boil and continue to stir until sugar and salt are dissolved.
Remove from heat and add the ice to quickly cool the mixture down.
You get 1.5 litres of high-dose brine.
Under the combined action of sugar and salt, your meat will rapidly become dehydrated.
Completely immerse your chops between one to twelve hours depending on the degree of processing and dehydration you want.
Meanwhile, mix all ingredients for the flavouring mixture and put it to soak in water for at least an hour before lighting the barbecue.
If you have a smoker, why not use it! An hour of smoking and you will have a unique flavour. Regardless of the temperature, you will end up at the BBQ.
Lightly cook you hot smoked and you simply want to finish grilling your meat or slowly cook away on burning coals if you have cold smoked.
In any case, take your brined meat, dry it, and coat it with the aromatic blend you have soaked.
If the brining has been long, you can rinse first.
On the hot barbecue, sear both sides and finish the cooking much more slowly ...
Try it. Cooking pickled meats offers many culinary perspectives that are not limited to pork barbecue. Beef also gives great results.

Notes on sugary / salty brines
The purpose is not to sweeten the meat but to dehydrate it. A will be a remaining sweet taste, but it is a consequence not the goal
It must nevertheless be taken into account.. Play on the amount of sugar to add to your salty brines.
Not everyone has same taste for sweet / savoury but even if you are put off by the idea of sweet meat, try it at least.
Add sugar in small quantities only, just to smoke and to gently mix all the aromas ... You will not regret it!
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