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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sous Vide Pork Chops

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Comments

  • I have been egging for a year now, just starting to post a bit !!  




    I was talking about the Demi :)

  • stikestike Posts: 15,597
    glenn. how did they compare with the chops you (might) have done without a SV bath?
    ed egli avea del cul fatto trombetta -Dante
  • At What temp did you SV the chops?

  • GlennMGlennM Posts: 405
    Very moist and tender, flavor in the meat! My very fussy wife says this
    Is the bomb! The best of both worlds, egg flavor and tender/moist.

    I think this is going to be a smash hit at my place!
    In the bush just East of Cambridge,Ontario 
  • GlennMGlennM Posts: 405
    BTW. 4 hours at 140
    In the bush just East of Cambridge,Ontario 
  • BTW. 4 hours at 140


    Nice. Thanks.

  • GlennMGlennM Posts: 405
    I have a 1.5" strip loin goin in the bath tomorrow. I have been air drying it for a week. Any tips? What about putting a bit of smoky single malt scotch in the bag with it?
    In the bush just East of Cambridge,Ontario 
  • I have a 1.5" strip loin goin in the bath tomorrow. I have been air drying it for a week. Any tips? What about putting a bit of smoky single malt scotch in the bag with it?



    Salt, pepper. Keep it simple, you'll love it.

    Dry it off first then add salt and pepper before the sear.

  • GlennMGlennM Posts: 405
    So no scotch?
    In the bush just East of Cambridge,Ontario 
  • So no scotch?



    Not for me. I would let the taste of the meat shine on this one. But go for it if you wanna.

  • GlennMGlennM Posts: 405
    OK. I will do it like you suggest. The steak is really dark burgundy right now. I like them air dried, sous vid will be a change!
    In the bush just East of Cambridge,Ontario 
  • stikestike Posts: 15,597
    try a few more weeks, glenn, and you'll be in heaven.  rib eye, if you go beyond 28 days
    ed egli avea del cul fatto trombetta -Dante
  • GlennMGlennM Posts: 405
    Wow,I don't know if my wife will let me leave one in the fridge that long. She starts telling me it's going bad at day 3!
    In the bush just East of Cambridge,Ontario 
  • GlennMGlennM Posts: 405
    Here ya go,  hitting the bath tub tomorrow at 6 PM EST   I will post photos   This forum is costing me a lot of money !!
    In the bush just East of Cambridge,Ontario 
  • NewportlocalNewportlocal Posts: 474
    Steak looks good. But off the pork chop topic.
    But back on topic what kind of lessons did Justin Bieber have? :D
    Maybe I need to reassess this forum and my participation if we can't stay on the Bieber topic.
  • Here ya go,  hitting the bath tub tomorrow at 6 PM EST   I will post photos   This forum is costing me a lot of money !!


    Nice! Looks like its in good company too :)


  • GlennMGlennM Posts: 405
    Yup, some cold beer should be a nice meal

    Justin took guitar and drum lessons
    In the bush just East of Cambridge,Ontario 
  • NewportlocalNewportlocal Posts: 474
    Yup, some cold beer should be a nice meal

    Justin took guitar and drum lessons


    Thanks you are good sport, and I am jealous of that steak.
  • GlennMGlennM Posts: 405
    I am looking forward to it. I will post some pics
    I have been tempted so much by this forum

    First the egg and accessoriies, then an auber controller, next a thermapen and remote thermometer. Now a sous vide demi, what could be next?

    Good news is the cooks are getting better every day?
    In the bush just East of Cambridge,Ontario 
  • I am looking forward to it. I will post some pics
    I have been tempted so much by this forum

    First the egg and accessoriies, then an auber controller, next a thermapen and remote thermometer. Now a sous vide demi, what could be next?

    Good news is the cooks are getting better every day?



    Don't ask. Somebody will find something for you. Trust me. This is an expensive joint to hang around.

  • NewportlocalNewportlocal Posts: 474
    Rosle tongs are cheap and nice. Middle is magnum plus pepper mill with some penzeys tellicherry peppercorns.Expensive is a minipack MVS 31X chamber vacuum sealer, but I want one. :D
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