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DOW, for you. Jaccard & brined Pork Chops.
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Little Chef
Posts: 4,725
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. 
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. Comments
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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.
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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 ! -
Love the Jaccard. not only pork chops, chix boneless breasts/thighs, flank steaks and very carefully whole ducks.
Think I need my nails done?
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Red's THE hot color this summer
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LC, a word of caution, if your Jaccard falls from the counter, don't try to catch it. -RP
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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.
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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!
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Richard: That color is just so "you"! :laugh: Hope all is well.
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RP: You're not talking from experience, are you?
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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
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