If you’re looking for the best way to brine meat for smoking, this simple wet brine recipe is a great option for everything from whole chicken and pork chops to chicken pieces and even beef brisket.

Metzger Bar and Butchery’s Brittanny Anderson, a James Beard Foundation semifinalist for 2017 Best Chef: Mid-Atlantic, shares this recipe to pump up the flavor of an ordinary pork chop. Combine all ...

Mix salt and sugar with fennel seed and cover pork chop for 15 minutes. Rinse the chop and pat dry. In a medium skillet heat oil till smoking and add chop. Brown on one side and then flip. Add butter ...

These are not your grandmother's pork chops. Pork sold in today's grocery stores is about 75 percent leaner than what was sold in the 1950s, according to the Jan. 2, 2017 article "Pork Production – ...

Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and ...

The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

If you prefer, skip the cheese. It’s a wonderful indulgence, but it’s hardly essential. If you skip it, let the chops cook to 140 degrees, then pull them off the grill.

Using a Dry Brine will enhance the flavor of any cut of meat. The simple process involves a combination of salt and seasoning and time to get flavor into the cells of the meat. In this article, we ...