We have been slacking on our posts lately but I assure you that the crows have been whipping up some tasty treats over the past two weeks with Birthday celebrations, beach weather, and reunions with our traveling crow, Riane.  With the 4th of July right around the corner i’m not sure how many recipes we will be able to cover in the coming weeks but here’s a sneak peak at some upcoming posts: spring rolls, asian slaw, pulled pork sammies, hot sauce, soba noodle salad, homemade veggie burgers, grilled quesedilla, grilled corn and quinoa salad, etc.

I have a quick technique to share with you that I tried out last night after being inspired by the latest Bon Appetit Magazine: Grilled Pork Chops, Yucatan Style.  The recipe was shared by my favorite BBQ hero: Stephen Raichlen.  Bobby Flay’s got nothing on this grill master.  His website may look a little corny but this guy knows how to grill and his expertise is shown in the latest BA issue and through his two entertaining shows BBQ University and Primal Grill.

He stated that the major problem with grilling pork chops is having them dry out, i followed his two easy steps of buying bone in chops and brining them prior to grill time and they came out juicy and delicious!

Grilled Pork Chop Brine:
2 cups water
3 TBS kosher salt
2-3 bay leaves
5 pepper corns
1 tsp all spice

Stir all ingredients together in a bowl until salt is dissolved.  Place chops in a baking dish and cover them with the brine.  Cover and refrigerate for one to two hours.  Pat chops dry and throw them on the grill, 4-6 minutes per side depending on thickness and let set for 10 minutes before eating.  Mine were tasty but Stephen would have been disappointed in my lack of cross-hatch grill marks, definitely something I have the rest of the summer to work on!