You can absolutely use alcohol in a brine! In fact, it can add a wonderful depth of flavor to your meat. As a sommelier and brewer, I have experimented with using various types of alcohol in brines, and I can tell you that it can take your dish to a whole new level.
One of the reasons alcohol works well in a brine is that it helps carry the flavors of the brine into the meat. When you add alcohol to a brine, it acts as a solvent, allowing the flavors to penetrate more deeply into the meat. This is particularly effective with pork, like grilled pork chops, as it enhances the natural flavors of the meat.
When choosing an alcohol for your brine, you have a few options. Strong, neutral alcohols like vodka can be used in small amounts, such as a tablespoon, to help carry the flavors without overpowering the dish. This is especially useful if you want to add a touch of alcohol without it being the dominant flavor.
On the other hand, if you're looking to infuse a stronger flavor into your meat, you can opt for more flavorful alcohols like rum or gin. These can be added in larger quantities, around 1/4 cup, to impart their distinct characteristics to the meat. For example, rum can add a subtle sweetness and depth, while gin can bring in herbal and botanical notes.
It's important to note that alcohol can evaporate during the cooking process, so the final dish won't be alcoholic. However, the flavors from the alcohol will remain, enhancing the overall taste of the meat.
Now, let me share a personal experience with using alcohol in a brine. Last summer, I decided to grill some pork chops for a family gathering. I wanted to elevate the flavors and make the meat more tender, so I came up with a brine recipe that included rum. I combined the rum with sugar, salt, and a few other spices to create a delicious brine. After soaking the pork chops in the brine for a few hours, I grilled them to perfection. The result was absolutely amazing! The rum added a subtle sweetness and complexity to the meat, making it incredibly flavorful and tender. It was a hit with my family, and they couldn't stop raving about the deliciousness of the pork chops.
To summarize, adding alcohol to a brine can be a fantastic way to enhance the flavors of your meat. Whether you choose a strong, neutral alcohol like vodka or a more flavorful option like rum or gin, the alcohol will help carry the brine's flavors into the meat, resulting in a more delicious and succulent dish. So go ahead and experiment with different types of alcohol in your brines, and let your taste buds be the judge!