Reverse seared SV Pork Chops and sides.

bgebrent

Took 2 thick, boneless chops and bathed them at 144 for 75 minutes. In with the chops was melted butter with smashed garlic, fresh thyme, a little canola and S & P. Seared on the Egg and finished with some of the marinade. It was most tasty. Red potatoes and squash on the side. Thanks for looking. 

YukonRon

Aw  man, now you are showing off. Delicious looking meal Brother. White Burgundy would be killer with that.

tikigriller

one day I will be able to be like you, and even have a good presentation as well!

Very Nice and something I am going to cook soon!

outrageous

Nice touch with that green thing on top, tell your wife, she did great!!!!!

Jeremiah

Damn! Digging the SV out of the cabinet now....

northGAcock

Brent....that is lookin good from San Antonio. I have to agree with Ron.....you are just showing off now.

JohnnyTarheel

Dude....you done it again.... Made me hungry!!!

bgebrent

YukonRon said:

Aw  man, now you are showing off. Delicious looking meal Brother. White Burgundy would be killer with that.

Ron, I'm inherently not a show off, but I must agree a fine white Burgundy would pair perfectly.  Thank you brother!

bgebrent

tikigriller said:

one day I will be able to be like you, and even have a good presentation as well!

Very Nice and something I am going to cook soon!

Brother, your cooks have looked spot on!  You are just like me, you love good food, you love cooking on the Egg and sharing the passion.  I look forward to your next cook!

bgebrent

outrageous said:

Nice touch with that green thing on top, tell your wife, she did great!!!!!

You're a lurking sum bich! . Appreciate you old man and enjoying the rub!  That green thing on top blew in when I was taking the chop off the grill, tasted purdy good.  Hope you're well brother!

bgebrent

northGAcock said:

Brent....that is lookin good from San Antonio. I have to agree with Ron.....you are just showing off now.

Why all the hate?  Safe travels and fine bbq for you brother!  Making Franklins?

blasting

Awe man, that looks fabulous.  Nicely done.  Stomach growling - time to go cook something.

Mattman3969

Ummm, Damnit Brent that looks superb!!

DoubleEgger

I cook a pizza, you cook a pizza. I cook chops, you cook chops. Copycat! I guess I need to send you my weekly meal planner! Just kidding, good looking cook. 

bgebrent

DoubleEgger said:

I cook a pizza, you cook a pizza. I cook chops, you cook chops. Copycat! I guess I need to send you my weekly meal planner! Just kidding, good looking cook. 

You don't even know how to cook Neopolitan pizza rookie!  Hell, you don't even understand dry aging.  Sheesh.  I miss Darby, don't you?

bgebrent

@Darby_Crenshaw, a little help. 

tarheelmatt

Certainly would like that over the Bojangles chicken I had tonight. 

northGAcock

bgebrent said:

northGAcock said:

Brent....that is lookin good from San Antonio. I have to agree with Ron.....you are just showing off now.

Why all the hate?  Safe travels and fine bbq for you brother!  Making Franklins?

Hate? You are my culinary hero. No Franklins....stayed close to hotel and worked on some Papassitos tonight.....and of course a very large margarita. Looking forward to getting off the road for a while, and cuddling with Ms P. 

bgebrent

tarheelmatt said:

Certainly would like that over the Bojangles chicken I had tonight. 

Thanks Matt.  Hope you can cook at home again soon!

bgebrent

northGAcock said:

bgebrent said:

northGAcock said:

Brent....that is lookin good from San Antonio. I have to agree with Ron.....you are just showing off now.

Why all the hate?  Safe travels and fine bbq for you brother!  Making Franklins?

Hate? You are my culinary hero. No Franklins....stayed close to hotel and worked on some Papassitos tonight.....and of course a very large margarita. Looking forward to getting off the road for a while, and cuddling with Ms P. 

Understandable brother.  I know Pattie and Maddie both miss you.  Again, safe travel. 

SciAggie

That looks delicious my friend. At some point I'm going to have to invest in a SV set up. So after 75 minutes the chops are at 144? I've read the SV changes the texture - not bad sometimes. Does it make the pork chop more tender or is it an easy way to reach the desired IT? Again, it looks delicious. 

blind99

Mmmmm tasty chops there!

@SciAggie for stuff like chops and chicken - Sv is great. You can throw them in ahead of time and have a really wide window of time when you can eat. Like, throw chicken into the SV at 4:00 and eat at 6, or 6, or 5:30. Just pull it out and sear and ready. And the texture of SV chicken breast at 155 is fantastic. 

I happened to get an email this morning - they went in sale for about $150 - the Anova units, on amazon

bgebrent

SciAggie said:

That looks delicious my friend. At some point I'm going to have to invest in a SV set up. So after 75 minutes the chops are at 144? I've read the SV changes the texture - not bad sometimes. Does it make the pork chop more tender or is it an easy way to reach the desired IT? Again, it looks delicious. 

Brother Aggie, chops were IT 144 probably after 45 minutes.  As brother blind points out, there is flexibility.  The texture is really no different in chops.  The retained moisture is the key in chops and chicken.  It's more about perfect IT and moisture.  And control.  You should add it to your excellent arsenal.

bhedges1987

mmmmmmmm, again, great cook.

DoubleEgger

bgebrent said:

DoubleEgger said:

I cook a pizza, you cook a pizza. I cook chops, you cook chops. Copycat! I guess I need to send you my weekly meal planner! Just kidding, good looking cook. 

You don't even know how to cook Neopolitan pizza rookie!  Hell, you don't even understand dry aging.  Sheesh.  I miss Darby, don't you?

I know the first order of making pizzas is that they should be round! You need to step up your game. 

tarheelmatt

DoubleEgger said:

bgebrent said:

DoubleEgger said:

I cook a pizza, you cook a pizza. I cook chops, you cook chops. Copycat! I guess I need to send you my weekly meal planner! Just kidding, good looking cook. 

You don't even know how to cook Neopolitan pizza rookie!  Hell, you don't even understand dry aging.  Sheesh.  I miss Darby, don't you?

I know the first order of making pizzas is that they should be round! You need to step up your game. 

B-rent is a little cockeyed,  so give him a break. 

SciAggie

bgebrent said:

SciAggie said:

That looks delicious my friend. At some point I'm going to have to invest in a SV set up. So after 75 minutes the chops are at 144? I've read the SV changes the texture - not bad sometimes. Does it make the pork chop more tender or is it an easy way to reach the desired IT? Again, it looks delicious. 

Brother Aggie, chops were IT 144 probably after 45 minutes.  As brother blind points out, there is flexibility.  The texture is really no different in chops.  The retained moisture is the key in chops and chicken.  It's more about perfect IT and moisture.  And control.  You should add it to your excellent arsenal.

Thanks my friend. 

SGH

@bgebrent
Mighty fine looking grub ole buddy. 

NPHuskerFL

Nice work Brent

bgebrent

SGH said:

@bgebrent
Mighty fine looking grub ole buddy. 

Thanks Scotty, had high hopes for your butchering thread. Oh well. 

NPHuskerFL said:

Nice work Brent

Appreciate you Blake!  Thanks.