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1st Successful Reverse Sear (Pork Chop)
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New2Q
Posts: 171
So after a miserable showing with reverse sear on my first attempt (strip steak) I swore off it for a couple months. Tonight I wanted to try it on my pork chops. Overall I give it an A. The pork chop (boneless butterfly) was brined for 4 hours and I cooked the chop indirect at 300 for about 30 minutes until the internal was 118. Pulled the platesetter and opened the Egg up all the way and waited about 7 minutes. I came back to a blazing hot Egg and seared the chop for 1 1/2 minutes a side. Internal temp was 145 on the money. Honestly I should have only seared about 75 seconds a side because I'm sure carryover brought the temp up to about 150. Still, the chops were juicy, tender and flavorful and the best part is I didn't have to wait 20+ minutes for the Egg to cool down as I have first the T-Rex method.
I'm sure I'll be using the reverse sear more in the future.
Here's the finished product with some latin spiced quinoa (from Central Market deli) and spinach salad with blue cheese crumbles, sliced almonds, dried cherries and vinaigrette - who says you can't learn anything from a Dole salad mix.
Comments
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Looks great my friend. You may want to try lowering your roasting temp to 225-250 so the meat can pick up more smoke. Its how i have been doing it and seem to get good results. Again your food looks great.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks SGH. Now that I have a little confidence with the reverse sear I'll give your suggestion a try and lower my initial temp for my next reverse sear. More smoke would be a good thing for these chops.
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Chop looks very good. The brine is the key for pork, it makes the 150ish IT very forgiving. Like SGH says lower the temp. Pull, but keep Thermapen in meat....this will give you carry over temp and idea how long to sear. Sear as close to the coals as possible. Have fun. We serve pork at around 140 IT if not brined.Large, small and mini now Egging in Rowlett Tx
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Like @SGH says, lower temps (225ºF-250ºF) allow the chops to take on a bit more smoke and any rub that you may use, it will take maybe 30% longer to hit the pull IT.Also, before you blast it to sear, dry the surface of the rested meat by dabbing it with a paper towel and it will brown, take on grid lines much faster.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks guys - that's what I love about this forum, people are always willing to share tips and tricks to help you get better. I appreciate all the comments and suggestions!
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