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Don’t overlook the last, most important step: Let the steaks rest for 2 to 3 minutes before
you serve them. This allows the juices to flow back from the center of the meat to the exte-
rior, giving you a juicer steak.
Always cut meat across the grain to preserve tenderness.
HOW TO GRILL TENDER & MOIST PORK
Cooking pork to 63˚C with a three-minute rest time is considered safe and yields a much
juicier piece of meat. One way to determine this, of course, is by using a meat thermometer.
Depending on the thickness, cut, grain of the meat and the amount of fat, muscle and bone,
the cooking time for pork can vary considerably. Final cooking time to generate the proper
internal temperature depends on the thickness of the meat and the heat of the grill.
BRINING
Brining is a process similar to marination in which meat (most often pork or chicken) is
soaked in a salt solution (the brine) before cooking. Brining makes cooked meat more moist
by hydrating the cells of the muscle tissue before cooking, and traps water molecules and
holds them during cooking. This prevents the meat from drying out, or dehydrating. Brine
larger cuts of pork like shoulders, racks, roasts and even pork chops.
Char-Broil’s EZ Basic Brine Recipe
60 ml kosher salt
60 ml packed brown sugar
960 ml hot water
1. Thoroughly mix all the ingredients, place meat in an appropriate sized sealable plastic bag
and cover with brine.
2. Place in refrigerator for 4-24 hours depending upon size of meat.
3. Remove and rinse, pat dry and allow to come to room temperature before adding rub or
other seasonings.
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