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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sous Vide Pork Chops
Options
Comments
-
I have been egging for a year now, just starting to post a bit !!
I was talking about the DemiKeepin' It Weird in The ATX FBTX -
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?Keepin' It Weird in The ATX FBTX
-
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 -
BTW. 4 hours at 140In the bush just East of Cambridge,Ontario
-
BTW. 4 hours at 140
Nice. Thanks.Keepin' It Weird in The ATX FBTX -
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.Keepin' It Weird in The ATX FBTX -
-
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.Keepin' It Weird in The ATX FBTX -
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
-
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 -
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
-
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
-
Steak looks good. But off the pork chop topic.
But back on topic what kind of lessons did Justin Bieber have?
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
Keepin' It Weird in The ATX FBTX -
Yup, some cold beer should be a nice meal
Justin took guitar and drum lessonsIn the bush just East of Cambridge,Ontario -
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. -
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.Keepin' It Weird in The ATX FBTX -
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.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum