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Pork Chops with the SV
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YukonRon
Posts: 16,989
@bgebrent inspired me with his last pork chop cook, watching Nicole doing all the work.
There is a restaurant in South western Kentucky called Patti's 1880 Settlement, in a town close to LBL, called Grand Rivers.
It is famous for their 2" pork chop, which is very good, and pretty well known across the country with hunters and fishers.
I am trying to do better than theirs, using SV, then searing.
There is a restaurant in South western Kentucky called Patti's 1880 Settlement, in a town close to LBL, called Grand Rivers.
It is famous for their 2" pork chop, which is very good, and pretty well known across the country with hunters and fishers.
I am trying to do better than theirs, using SV, then searing.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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I am doing 3 tonight 2:00 hours at 145F.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Good luck Ron, they'll rock brother! Enjoy the good eats.Sandy Springs & Dawsonville Ga
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In the tub
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Operating
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thank you Brent. These look killer, cut them from a loin today. We will see.bgebrent said:Good luck Ron, they'll rock brother! Enjoy the good eats."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
90 minutes in. Spanish Grenache is the wine tonight.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
You mean Nichole inspired you, right?YukonRon said:@bgebrent inspired me with his last pork chop cook, watching Nicole doing all the work.
There is a restaurant in South western Kentucky called Patti's 1880 Settlement, in a town close to LBL, called Grand Rivers.
It is famous for their 2" pork chop, which is very good, and pretty well known across the country with hunters and fishers.
I am trying to do better than theirs, using SV, then searing.
Nice looking chops. I've seen those little white balls before (and not from Brent at BB). How well do they work and are they worth it?------------------------------
Thomasville, NC
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They are ok. I also made a cheap cover from and aluminum foil pan. Using both, there has been zero temp differation. Stayed right at 145F.tarheelmatt said:
You mean Nichole inspired you, right?YukonRon said:@bgebrent inspired me with his last pork chop cook, watching Nicole doing all the work.
There is a restaurant in South western Kentucky called Patti's 1880 Settlement, in a town close to LBL, called Grand Rivers.
It is famous for their 2" pork chop, which is very good, and pretty well known across the country with hunters and fishers.
I am trying to do better than theirs, using SV, then searing.
Nice looking chops. I've seen those little white balls before (and not from Brent at BB). How well do they work and are they worth it?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I like the way you roll man!"I've made a note never to piss you two off." - Stike
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Gonna be a knockout!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I bet those are gonna turn out well. Not knowing much about the SV, I gotta ask, what is the purpose of the ping pong ball looking things?
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Very nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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seared "Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Served
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Best pork chop My Beautiful Wife and I have ever had. Juicy, tender, delicious. I FULLY RECOMMEND.
I beats Patti's by a mile."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Heat retention of the water while it cooks.epcotisbest said:I bet those are gonna turn out well. Not knowing much about the SV, I gotta ask, what is the purpose of the ping pong ball looking things?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I appreciate it brother!JohnInCarolina said:I like the way you roll man!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Turned out way better than I had previously anticipated. Thank you Brother Johnny.JohnnyTarheel said:Gonna be a knockout!!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thank you sir. This is so easy to do, it will make anybody a Rockstar as a cook.paqman said:Very nice!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Home run Ron! SV poke chops are the perfect match. You killed it.Sandy Springs & Dawsonville Ga
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Totally agree, but next time, I am doing them to 135, and finishing on the egg with a little smoke. This is a great piece of equipment. I did chicken breasts for a Caesar Salad last week, just killer. Best ever.bgebrent said:Home run Ron! SV poke chops are the perfect match. You killed it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Wait until you discover desserts buddy
"I've made a note never to piss you two off." - Stike -
I have been watching yours closely. I want to make something for my wife loaded with caramel and seas salt. Any recommendations?JohnInCarolina said:Wait until you discover desserts buddy"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon - Looks great. I just did the same cooking technique with thick chops in the SV at 145 for about 2 hours tonight. I like your CI finish. Looking at this picture, what are those floating balls?YukonRon said:In the tubJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I might need to start cooking my food in water. Looks great!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Killer looking meal.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Those help manage heat retention of the water. I bought those and made a top panel from a foil pan. There was zero deviation from 145F for the entire two hour cook. I recommend both.4Runner said:"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Great cook Ron. SV chops is one of my fav cooks right now.
Phoenix -
I have only done three things thus far, infusing bourbon with vanilla (worth the purchase if I only did that), chicken breasts for Caeser Salad, (best I have ever tasted) and these pork chops (by far the best ever). I am thinking with the meals I have seen you post, you would flat smoke using this thing. You would probably change your handle to Sea2Ski&SousVide.Sea2Ski said:I might need to start cooking my food in water. Looks great!
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
You know you can boil water on the Egg, right?Sea2Ski said:I might need to start cooking my food in water. Looks great!"I've made a note never to piss you two off." - Stike
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