Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

DOW, for you. Jaccard & brined Pork Chops.

Little ChefLittle Chef Posts: 4,725
edited 1:05PM in EggHead Forum
DOW: You were inquiring last week about the Jaccard, so I thought of you when I cooked tonight. Nothing fancy for sure, but wanted to show you...

On the left, Jaccard'ed (?) pork chop, smooshed back into shape....
The chop on the right still needs to be pushed back into shape.

Tried to take a close up....
This camera (nor operator) is not set up for super close ups, but hopefully you can see all the tiny needle holes...

Into the brine...
Getting happy for a couple hours!

Rinsed, patted dry, and onto the Egg, direct, about 400*

Done and resting!
Pulled at (shhhh) 130*, and tented with foil. They carried over to 145*. They were cooking pretty hot at this point.

Plated with some Pilaf rice and braised brussel sprouts...

And the obligatory Inside shot...
Certainly NO lack of juices! Nothing leaked, nothing oozed...truly, a super tender, and super juicy chop! Works for steaks, too! (I should have pulled it 7* sooner IMO)

As I said DOW, thought of you while doing this cook, so thought I would post it. Hope it helps some! ;) I am a big fan of the Jaccard, without question. :)


  • WoodbutcherWoodbutcher Posts: 1,004
    Nice chops LC! What was in the brine? I like the jaccard for flank but I can see it being useful for brining too. Thanks.
  • Thanks for the pictorial, LC!
    Nice close up shot of "holes" -- small ;)

    Think I will take a closer look...even Ku said it looks "interesting" :laugh:

    Nice meal on pretty place !
  • Richard FlRichard Fl Posts: 8,232
    Love the Jaccard. not only pork chops, chix boneless breasts/thighs, flank steaks and very carefully whole ducks.
    Think I need my nails done?

  • Red's THE hot color this summer ;)
  • AZRPAZRP Posts: 10,116
    LC, a word of caution, if your Jaccard falls from the counter, don't try to catch it. -RP
  • Little ChefLittle Chef Posts: 4,725
    Dale: Thanks! Kosher Salt & Sugar (2:1), pickling spices (about 1 Tbl), and Emerils Essence (about 2 Tbl). It really imparts a ton of flavor.
  • Little ChefLittle Chef Posts: 4,725
    Thanks DOW...Hope this helps! The jaccard really makes a significant difference. I use it on steaks, too, with absolutely zero 'juice' loss. Totally worth the investment IMO. Let me know if you give it a try! :)
  • Little ChefLittle Chef Posts: 4,725
    Richard: That color is just so "you"! :laugh: Hope all is well.
  • Little ChefLittle Chef Posts: 4,725
    RP: You're not talking from experience, are you? :whistle:
  • Austin  EggheadAustin Egghead Posts: 3,880
    LC, I find that brined pork does have a hotter carryover. I am guessing the sugar in the brine is the cuplrit..maybe? :unsure:
    Large, small and mini now Egging in Rowlett Tx
Sign In or Register to comment.
Click here for Forum Use Guidelines.