The food lab better home cooking through science ( PDFDrive ) 485

2. Remove the brats from the bag and discard the beer.
Carefullydrywithpapertowels.Cookonahotcharcoal
or gas grill, turning occasionally, until well browned,
about1minuteperside.Alternatively,heatthevegetable
oil and butter in a large skillet over medium-high heat
until the foaming subsides and cook the brats, turning
occasionally, until well browned on all sides, about 2
minutes.
3.Serveinthetoastedrolls,withcondimentsasdesired.


COOLER-COOKED
PORKCHOPS
WITHBARBECUESAUCE
Ever wonder how that fancy restaurant you went to for
your last anniversary got that enormous pork chop for
two so perfectly tender and flavorful throughout?
Chancesareitwascookedinawaterbath.
Most of the time, I prefer simple seasonings. Just salt
andpepperonaperfectlycookedpieceofmeatwilldome
fine. But sometimes you’re in the mood for something
more exciting. Rubbing the chops with a spice rub and
finishing them on the grill with a slathering of sweet and
tangybarbecuesauceismyanswerforthosedays.
SERVES4
2teaspoonschilipowder
1ẵtablespoonsdarkbrownsugar
1ẵteaspoonskoshersalt
teaspooncayennepepper
ẵteaspoongroundcoriander
ẳteaspoongroundfennel

ẵteaspoongroundblackpepper
4bone-inporkribchops,aboutaninchthick(10ounces
each)
About1ẵcupsofyourfavoritesweetbarbecuesauce