Recent thread on the Smokering BBQ e-mail list

I just recently used the Dan Gill [buttermilk] brine for some pork chops. Seven hours in the brine, on a plate for about an hour, oiled with olive oil, and dusted pretty heavy with Mike Mills magic dust.

Grilled on the Weber Gasser - They were great. Fork tender.

Thanks Dan Gill - Les

OK, I'll bite. I am new to this forum and am not familiar with Dan Gill’s brine. Can anyone share the recipe?

Thanks, Rick

No! It's mine! All mine - hee hee hee ------ Dan Gill

OK Rick, I'm not really sure which brine is the subject here since I have posted quite a few over the past 15 yrs or so. Check out my article on buttermilk, which incorporates a generic brine at the end: http://www.pine3.info/Buttermilk.htm

While you are there, feel free to explore my other blurbs, which condense what I have learned about BBQ over a similar period of time. If you have questions, feel free to ask - some of us might even be helpful (this is in reference to my previous post and not to be taken as an insult by anyone else on the list)

Dan Gill

Rick:

Since you're new, here's a hot tip: Read everything Dan Gill writes. Cook his recipes, too.

Craig "Meathead" Goldwyn

http://amazingribs.com

Thanks for the links and advice. I'll have to admit, I've never heard of buttermilk brine before, but after reading Dan's article it really makes sense. I plan to try it soon. It's not just for pancakes anymore!

Rick

If you get a chance to go to the Something Different Country Store...GO! I learned loads about heat management, cooler conditions, and great hospitality there one weekend. The lessons in cooking, were too numerous to mention. The experts were as interesting a mix as I have ever experienced.

Jack W.

Charleston, SC

Seconded. Something Different is a great way to spend a Saturday with a true aficionado of food, life, and overall good times. Not only does Dan make a mean damn crab cake, he plays great jazz and blues on his Mac while relaxing in the barbecue shed!

I'm going again in a few weeks... can't wait to get over and say Hi!

Cheers, -Andrew