Beer Can Chicken – I think we all have heard about the home cook, throwing some seasonings in a can and placing it on the grill and receiving rave reviews for the moistness achieved coupled with the flavor in the meat. I have to admit, I too have made this quintessential chicken and received the same ‘ooh’s and ah’s’.
However, what is the beer doing for the chicken? Steam? A vessel to carry flavors to the meat? I think yes on every one – however, what could be done in the cooking process – could also be done via a brine, and more. For those of you who are graduates of the 101′s of Brining – the ability to get those same seasonings into the protein are essential for a well rounded tasting product. Think about it, if you have not brined your bird – then you are using a hot metal can – and that can sear the inside of that bird until the beer comes to temp – and the cavity is getting the flavor and there is only so much it can be penetrating the flesh of the bird.
A Brine on a Pork Chop makes the most sense. A Chop even at it’s thickest point is 2″ inches – and the ability to effect that protein in a 24 hour soaking in a flavor brine – as a greater chance to impart all of the flavor you where hoping to inject, steam or sear into the protein of choice.
Here is my version of a Beer Brined Pork Chop – I hope you enjoy!
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