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Beer-Brined Grilled Veal Chops

Cooking Program for Men - By Peter Graben

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. 


  • 2 cups water
  • 2 cups Steam Whistle -
  • ¼ cup coarse salt - 
  • 3 tablespoons (packed) dark brown sugar -
  • 1 cup ice cubes - 
  • 6 1 - 1¼ inch-thick center-cut bone-in veal chops - 
  • 7 large garlic cloves, minced - 
  • 3 teaspoons coarsely ground black pepper -
  • 2 teaspoons salt - 
  • 2 teaspoons dried sage leaves -