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Char-Broil's EZ Basic Brine recipe is:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups hot water
Thoroughly mix all the ingredients, place meat in an appropriate sized
sealable plastic bag and cover with brine. Place in refrigerator for 4-24
hours depending upon size of meat. Remove and rinse, pat dry and al-
low to come to room temperature before adding rub or other seasonings.
Injecting Flavors
Flavors and moisture can be added by injecting meat with marinade solu-
tions under cold conditions before cooking. Needle injectors are used to incor-
porate marinades directly into the thicker muscle pieces in meats. The brine
or marinade is injected right where you need it.
Additional tips to help you prepare pork
• Use an instant read thermometer to check the internal temperature of
the meat furthest from the bone and nearest to the center of the
thickest part.
• As you near the end of the estimated cooking time, cut into the meat
near the bone to determine doneness before pulling the meat off the grill.
(A pork chop is cooked when the meat is no longer pink near the bone.)
• Brush glazes or sauces that contain any sweet ingredients like
sugar or honey during the last few minutes of grilling to prevent them
from charring.
Important points to consider for grilling pork ribs with
Quantum:
1. Unlike other grills, the Quantum grill emits infrared energy. It will sear
the outside, penetrating the meat and sealing it so the internal moisture
will remain.
Preparing Pork Ribs
There are several varieties of ribs and
each requires it's own technique to bring
out the best flavors and textures. These
tips are general rules to consider when
cooking any pork rib.
• Before cooking apply a dry blend of
herbs and spices to suit your tastes
and compliment the flavor of the
meat.
• Set Quantum to Low.
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