Nothing says summer like firing up the grill and cooking some tender, juicy veal chops. Courtesy of Peter Graben.
Directions for: Beer-Brined Grilled Veal Chops
Ingredients
2 cup water
2 cup Steam Whistle Pilsner
cup coarse salt
3 Tbsp dark brown sugar, packed
1 cup ice cubes
6 1-4-inch-thick centre-cut bone-in veal chops
7 large cloves garlic, minced
3 tsp coarsely ground black pepper
2 tsp salt
2 tsp dried sage leaves
Directions
1. Combine 2 cups water, Steam Whistle, 1/4 cup coarse salt, sugar in a large bowl. Stir until salt and sugar dissolve. Stir in ice.
2. Place chops in large resealable plastic bag. Pour Steam Whistle brine over chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
3. Prepare barbecue (medium-high heat). Remove chops from beer brine; pat dry.
4. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of chops.
5. Grill chops until instant-read thermometer inserted into center of chops registers 145F to 150F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.
6. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
See more: Main, Dinner, Grill, BBQ, Summer
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