Nothing says summer like firing up the grill and cooking some tender, juicy veal chops. Courtesy of Peter Graben.
ingredients
directions
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.
Place chops in large resealable plastic bag. Pour Steam Whistle brine over chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove chops from beer brine; pat dry.
Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of chops.
Grill chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.
Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.