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Beautiful Bark....

With Beef, Dry Aged Meats are big in Major Top Notch Restaurants, where they scrap of the mold before butchering....but I've never dry brined.

Herbs for flavor...Grill how you normally Grill...Do NOT use the brine again (cross contamination) and I wouldn't recommend brining more than 24 hrs tops.

Nah.... Nah....Follow the instructions I wrote and Thank me later.

(For 2 Thick Pork Chops or 4 pieces of Chicken)...1st put enough water in a in a Pot to be able to submerge the Chops or Chicken. Then put equal amounts of Sugar and Salt (in this case 1 Large tablespoon of both) into the Pot and stir to dissolve. Then get some FRESH Herbs...(2-3 sprigs of...

Easier and cheaper to make your own....I use Brines on Thick Pork Chops and Chicken...

I only do that when I want my Chicken ******* thinner for Chicken Parmasan...but in that situation I butterfly the 6 or 8oz breast so I don't have to pound as much. What I do for my Chicken and thick Pork Chops is submerge them in a brine for atleast 12hrs. (Best for 24hrs) Regardless of...