Prime pork chops

buzd504

So a local grocery here regularly has what they call "prime pork chops" for $10/lb (Langenstein's on Metairie Rd for NOLA folks).  This is a steal, as these things are amazing.

Today I go in, and there on sale for $6.99/lb until Wednesday.  I may be eating one every day.

@nolaegghead, @SGH, @TigerTony, if y'all don't pick some of these up, you're doing it wrong.

SGH

Pork chops is .......well you know. Standing by for the finale. 

DMW

theyolksonyou

Damn you all! Why can't I find shît like that in BFE?

jarc

Great looking chops.

JohnnyTarheel

Now those are chops!!

Biggreenpharmacist

theyolksonyou said:

Damn you all! Why can't I find shît like that in BFE?

I think you answered your own question. 

theyolksonyou

Biggreenpharmacist said:

theyolksonyou said:

Damn you all! Why can't I find shît like that in BFE?

I think you answered your own question. 

You'd think a farmer or two would put their shît on the street. 

Biggreenpharmacist

They do. And keep the good stuff to themselves. 

DMW

theyolksonyou said:

Biggreenpharmacist said:

theyolksonyou said:

Damn you all! Why can't I find shît like that in BFE?

I think you answered your own question. 

You'd think a farmer or two would put their shît on the street. 

ethanol

YukonRon

Got to see those on my plate!

Thatgrimguy

Nice. I'm in NOLA right now. I'll run over and pick some up in the morning. I come over every other weekend with my Wife. She is getting her MBA at Tulane and I get daddy day care duty.  

Thatgrimguy

I'm about to buy these dudes out of house and home at this price. Those really are great looking chops. Thanks for the heads up.

nolaegghead

Damn.  I was so myopic (or is it hyperopia?) in my trolling I missed this thread.

I will buy some of those damn things because they will be delicious.

@thatgrimguy - you in town?  I was thinking about boating out to Lincoln beach tomorrow or Sunday to shoot some pics if you're down with it. 

buzd504

There is so much delicious fat in these that you almost can't mess them up.  Pulled at 145 after a reverse sear.  Great as always.

Although they are on sale now, Langenstein's has these all the time and they are always worth it. 

buzd504

BTW, that white blob in the lower chop is just fat bubbling out.  Like salmon.  Awesome.

nolaegghead

yum

YukonRon

Dude. They look awesome. Thank you for sharing. I would bust open a Sauvignon Blanc with those in a heartbeat. That is a serious come to my house, type of meal.

johnmitchell

Yes sir... Fantastic..

DMW

Nice, I want a pork chop for breakfast now.

buzd504

YukonRon said:

Dude. They look awesome. Thank you for sharing. I would bust open a Sauvignon Blanc with those in a heartbeat. That is a serious come to my house, type of meal.

Heh, more than one bottle of Sauvignon Blanc was opened last night.  I really like the New Zealands.

johnmitchell

@buzd504.. Also a big fan of New Zealand whites, our favorites at the moment are from the Kim Crawford collection.. esp the "Unoaked Chardonnay"

YukonRon

buzd504 said:

YukonRon said:

Dude. They look awesome. Thank you for sharing. I would bust open a Sauvignon Blanc with those in a heartbeat. That is a serious come to my house, type of meal.

Heh, more than one bottle of Sauvignon Blanc was opened last night.  I really like the New Zealands.

Yeah me too! Here is one you need to try: Provenance. Rutherford region, Napa.
I have to order it to get it in here to Louisville.
If you are familiar with Duckhorn, of a few year back, the same wine maker left Duckhorn, and started his own place. Subsequently The quality of Duckhorn has gone down so much, with no justification to their exorbant prices. Provenance is superior, and one of the best, if not THE BEST SBs in the Americas.

logchief

You guys get all the good stuff in NOLA.  That fat bubbling out looks orgasmic.  Pork fat rules.

nolaegghead

Done

Sea2Ski

@buzd504 See if you can not go back to that butcher get a whole roast, and dry age it if you are comfortable doing so. The quality and content of that fat looks like a perfect candidate. I did it a few months back, and it turned out absolutely delicious:
http://eggheadforum.com/discussion/1185826/30-day-dry-aged-pork-for-mother-in-laws-birthday-dinner/p1

I would have done it again without a doubt, but right after that write up the only place I could find it closed up. I have searched all over, and even looked it up and sent an email to find out where to get it, but I did not get any kind of a response.

Excellent cook!

Thatgrimguy

Done. They had the same deal off Jefferson Hwy.






I mean.. these are the "ugly" ones out of the stack




Thanks for the heads up.  I love good chops. 

SmokeyPitt

My gawd those look guuuud.  

cajunrph

Major score y'all majority. Now, post up the cooks. 

YukonRon

YukonRon said:

buzd504 said:

YukonRon said:

Dude. They look awesome. Thank you for sharing. I would bust open a Sauvignon Blanc with those in a heartbeat. That is a serious come to my house, type of meal.

Heh, more than one bottle of Sauvignon Blanc was opened last night.  I really like the New Zealands.

Yeah me too! Here is one you need to try: Provenance. Rutherford region, Napa.
I have to order it to get it in here to Louisville.
If you are familiar with Duckhorn, of a few year back, the same wine maker left Duckhorn, and started his own place. Subsequently The quality of Duckhorn has gone down so much, with no justification to their exorbant prices. Provenance is superior, and one of the best, if not THE BEST SBs in the Americas.

This is the wine:

buzd504

Sea2Ski said:

@buzd504 See if you can not go back to that butcher get a whole roast, and dry age it if you are comfortable doing so. The quality and content of that fat looks like a perfect candidate. I did it a few months back, and it turned out absolutely delicious:
http://eggheadforum.com/discussion/1185826/30-day-dry-aged-pork-for-mother-in-laws-birthday-dinner/p1

I would have done it again without a doubt, but right after that write up the only place I could find it closed up. I have searched all over, and even looked it up and sent an email to find out where to get it, but I did not get any kind of a response.

Excellent cook!

Thanks, good idea.  i think I will try that.