Jun 03 2010
Bold, brine and “beerinades”
Rickard's Brined Chops
Make a bold statement with your marinades this summer: add beer. Just the right brew adds flavour and will also help tenderize the meat you are grilling.
Take a look for example at the Rickard’s family of beer, which offers three variants red, white and now dark. Each has a distinct flavour that works well in a variety of “beerinades” from fish and vegetables to poultry and red meat.
Grill expert Brian Misko of the award winning, Vancouver-based House of Q knows a thing or two about the art of “beerinades”. He suggests marinating pork in a Rickard’s Red infused beer brine before hitting the grill to bring-out the succulent, juicy characteristics of the pork.
Rickard’s Brined Chops
4 Servings
Ingredients:
3-4 pork chops
1 bottle Rickard’s Red beer
2-3 tbsp molasses
1-2 tbsp Kosher salt
Salt / pepper or BBQ rub
Preparation:
1. Mix the beer, salt and molasses until dissolved.
2. Immerse the pork chops into the liquid and refrigerate for 2-4 hours. Remove, rinse and dry with a paper towel. Sprinkle with salt and pepper or barbecue rub.
3. Grill pork chops on direct high heat for about 3-5 minutes and turn once colour has been set. Grill the other side and then move to a cooler spot on your grill until done.
4. Rest for five minutes. Devour pork chops with grilled sweet potatoes, sautéed apples and a refreshing pint of Rickard’s Red.
If you’re interested in expanding your brine, sauce and beerinade knowledge, more information can be found at www.facebook.com/RickardsCanada.
www.newscanada.com
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