I stopped by Morning Blend to demonstrate how to get juicy pork chops every time. Follow my simple brine technique and you’ll never serve dry, tough pork again. On set, Molly Fay and I made the brine together, while Andrew Varela reminded viewers why a metal meat tenderizer should be handled with care — those things are sharp.
Molly also learned the trick behind my bacon-wrapped maple-cinnamon carrots, and Andrew sampled my prosciutto-and-brie bites served with fig jam. We talked about how grilling brings people together, the mission behind my United By Flame movement, and how my book, Grill Seeker: Basic Training for Everyday Grilling, can help you plan and host a successful cookout.
Below is the interview from the segment: