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Pork chop
cookingdude555
Posts: 3,188
family was out so it was pork chop for one, this was very tender and moist
Comments
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Great looking pork chop. The last shot is a winner. Does it still take on some of the taste from the Egg?Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
It has a grilled taste. It was on the medium for about 2 minutes per side at 550 or so. Probably the best chop I've ever made.
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Now that looks great!!
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Looks like a top chop.
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Nice! How long was it in the tub?_______________________________________________XLBGE
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@MrCookingNurse, I cooked it at 140 for 2 hours. Will probably go to 136 for the same amount of time on the next batch. Got nine of these at Costco for 14 bucks.
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I am about to start experimenting with sous vide, so I have no experience -- this may be a dumb question, but it looks like you've got your Anova set to 140° but the chop is in the bath when the temp is only 133.5°. Which temp did you want, and which temp did it cook at, and for how long?
Thanks! -
@Theophan, the target temp was 140. The 133.5 was the temp of the hot water at the tap. I filled it, dropped the vacuum bag o meat in, and turned it on. It came up to 140 about 5 minutes later or so.
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Theophan said:I am about to start experimenting with sous vide, so I have no experience -- this may be a dumb question, but it looks like you've got your Anova set to 140° but the chop is in the bath when the temp is only 133.5°. Which temp did you want, and which temp did it cook at, and for how long?
Thanks!Large BGE in Moore, OK -
SV pork chops are incredible
i did these 1.5" ones last night
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Have you considered brining the the pork chops? the certainly didn't need it form a moisture aspect, but I've used brine to a great benefit to get seasoning into a thick pork chop.
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Theophan said:I am about to start experimenting with sous vide, so I have no experience -- this may be a dumb question, but it looks like you've got your Anova set to 140° but the chop is in the bath when the temp is only 133.5°. Which temp did you want, and which temp did it cook at, and for how long?
Thanks! -
cookingdude555 said:@Theophan, the target temp was 140. The 133.5 was the temp of the hot water at the tap. I filled it, dropped the vacuum bag o meat in, and turned it on. It came up to 140 about 5 minutes later or so.maso said:@Theophan he probably dropped it in prior to it hitting temp while it was coming up. That's what I do. Makes no difference in any finish product and minimal impact on timing. The set point is what you're concerned with as that will be the IT of your meat at the end.
GregW said:
Thanks -- I'll have a look at it!... I use an ios app called Poly Science Sous Vide Toolbox. -
You achieved some top notch branding on that sucker. Bravo! Looks delicious.
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cookingdude555 said:@MrCookingNurse, I cooked it at 140 for 2 hours. Will probably go to 136 for the same amount of time on the next batch. Got nine of these at Costco for 14 bucks.
looked great by the way
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