I’m a 40 (something) year-old virgin: a brining virgin, that is. A neophyte. A gumby. A noob.  Well, I was until yesterday. Yesterday, in celebration of the truly summer-like weather, I popped my brining cherry on some ridiculously thick pork chops that were destined for the grill. Despite all the hype, I’ve (obviously) never gotten on the brining bandwagon. I have always felt that if you are taking the trouble to buy the best meat you can find, heritage-breed, pastured, humanely-raised & […]

Categories: brining, fall, grill, main course, pork, summer, techniques, year round • Tags: cooking, food, local, pork, recipes