There is nothing like a great summer barbeque, nothing.
Just like a lot of families around the country, we do a bunch of grilling come summer. So much so, that we have to turn the oven on every once in a while just to make sure that it still works.
On weekends we’ve been know to grill for a pretty good size group. It’s not easy cooking burgers to order for fifteen or twenty people. During the week though, it’s usually a two or four person affair. Even though cooking for the masses is fun, you can do a lot more when it’s scaled back just a bit.
At the moment there are lots of great grilling books out there. Steven Raichlen’s Barbeque Bible, Seven Fires and one my my favorites, the Cook’s Illustrated Guide to Grilling and Barbeque. Now, there’s a new contender for my grilling affection, Weber’s Time to Grill by Jamie Purviance.
The books contains great takes on old BBQ standards and features some brand new dishes. Each dish has a sibling. One adventurous version and one easy. This makes Jamie’s grilling guide a nice fit for grill tenders of all stripes.
One of the unique features of this book is a slick tech integration. The book is part traditional cookbook and part smartphone cooking app. The best of both worlds! For each recipe you can go to a mobile website on your smartphone or tablet, enter the page number of your recipe and viola, instant grilling aides. Have a look at some of the extra help you get.
Awesome, right? You get a recipe overview to have at the grill. Plus, cooking timers, grocery lists for your shopping trip and more. This takes the traditional cookbook off the kitchen counter and out into the backyard. This is the best integrated use of the technology I’ve seen yet. It really works well.
Onward to todays main event. As you can see above we’re going for Buttermilk-Brined Pork Chops with Whiskey-Braised Cabbage and Apples. An ambitious attempt (it’s from the adventurous side of the book!).
Lately, we’ve all become accustom to brining poultry as well as some cuts of meat. The usual process calls for a ratio of salt to sugar. And then maybe throw in some herbs or fruit. The brine for this dish uses buttermilk as it’s base. I was a little suspect at first, but, the results are fantastic.
Shred some red cabbage.
Course grate a nice tart Granny Smith apple.
Add something that’s bound to make things interesting.
And, you’re on your way to making a nice side dish for your chops. It’s really a classic paring for the meat.
Here’s How To Do It
Ingredients – Brine
2 cups cold buttermilk
1 cup water
1/2 cup kosher salt
1 Tbsp. whole grain mustard
1 Tbsp. fresh tarragon, finely chopped
Ingredients – Cabbage
2 Tbsp. butter, unsalted
4 cups red cabbage, shredded
2 cups Granny Smith apple, coarsely grated
1/3 cup whiskey (I used Jack)
2 Tbsp. balsamic vinegar
1/4 tsp. celery seed
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
4 boneless pork loin chops (about 8oz. each & 1 inch thick)
Extra virgin olive oil
Whisk all of the brine ingredients together in a large or medium size bowl. Place your trimmed chops in a large resealable bag. Pour the brine over the chops. Seal and place in the fridge for about 1 1/2 hours. Flip the bag over every half hour or so.
When chops have fully brined, remove the chops from the bag and rinse under cold running water. Pat dry with paper towels. Lightly brush each chop with olive oil and let stand at room temperature for about 30 minutes.
Prepare your grill to cook using direct heat, medium temperature (350 to 400).
In a large skillet add the shredded cabbage and apples. Sauté until the cabbage starts to wilt, about 2 or 3 minutes. Stir in the whiskey, balsamic and celery seed. Cover and cook until the cabbage is tender (10 to 12 minutes). Stir occasionally. When finished remove from heat, season with salt and pepper and cover to keep warm while you grill the chops.
When your grill is heated, cook the chops over direct medium heat for about 8 to 10 minutes, flipping a couple of times. This is where you can use that nifty grill timer on your phone. Grill until they are just pink in the center. Once cooked, remove from grill and let rest about 3 to 5 minutes.
Serve with your braised cabbage and apples. Great!
Recipe Adapted From Buttermilk-Brined Pork Chops with Whiskey Braised Cabbage and Apples, Jamie Purviance, Weber’s Time to Grill, Oxmoor House.
The Bottom Line
Weber’s Time to Grill: Get In. Get Out. Get Grilling, is a fantastic addition to any barbeque cookbook collection. The recipes are geared towards all grilling skill levels, so there will be lots of things for everyone to cook. There are helpful hints and grilling advice scattered throughout the text, which also makes it a nice read as well as a useful manual.
Thinking about firing up that grill? I know you are. Let Jamie help you tame the flame.
Author: Jamie Purviance
Paperback: 304 pages
Publisher: Oxmoor House