Ghee seared smoked chops

DMW

Sliced up a pork loin to chops. Froze most of them, made 3 for dinner.
Seasoned with Meadow Creek Gourmet BBQ rub, then smoked on the small around 275* until 135*.

And then

After a flip I also seared the edges of each chop a bit.

Resting while I cleaned up the griddle.


Actually, that pic was after I already sliced one up, the natives were hungry...

Money shot


Dredged the slices in the juices on the cutting board


It was a winner.

Just another reason to add a Blackstone griddle if you haven't already.

bgebrent

Looks delicious Dwayne!

RRP

Looks like a winner for sure! Been a few years now, but I used to make my own ghee for several years. Not that hard to do and for topping steaks it can't be beat! Now that we joined COSTCO and we can buy lots of rich butter in larger quantities to start the process with I'll get back to it! So THANKS for the memory kickstarter! 

Mattman3969

Ghee that looks delicious!

milesvdustin

I think ghee has a strange off flavor. At least the stuff my wife bought does 

RRP

milesvdustin said:

I think ghee has a strange off flavor. At least the stuff my wife bought does 

Honest...just me, but buying ghee rather than making it yourself is not a good try. 

bgebrent

You have to make your own ghee, which is simple.  And you need to use it before too long, as in within a week.

caliking

@milesvdustin - store ghee often has off flavors. Some brands are better than others, but as @RRP mentioned, homemade ghee is the way to go. 

Pro tip= save the solids that you skim off while making the ghee, and add them to just about anything you eat. I usually enjoy that more than the ghee itself. 

caliking

DMW said:

Money shot

That just looks farkin' fantastic. 

YukonRon

Beautiful post Dwayne. I will have to try it out.

nolaegghead

bgebrent said:

You have to make your own ghee, which is simple.  And you need to use it before too long, as in within a week.

Ghee doesn't need refrigeration and has a very long shelf life.  It is oil, no longer butter.

nolaegghead

https://www.pureindianfoods.com/ghee-faq-a/254.htm

bgebrent

nolaegghead said:

bgebrent said:

You have to make your own ghee, which is simple.  And you need to use it before too long, as in within a week.

Ghee doesn't need refrigeration and has a very long shelf life.  It is oil, no longer butter.

It takes on the flavors of your fridge ****.  My fridge is fragrant, yours is boring.

Elijah

I put mine in a mason jar with the lid and in the fridge. Never had a problem with off flavors.

thetrim

Nice job!  They look awesome!

Jai-Bo

Look purty dern good!!!   My newest seasoning/rub I have been using is Jalapeno Steak Butter...  It has a buttery taste w/ a hint of jalapeno.  I usually put it on THICK due to liking spicy stuff. 

johnnyp

solid, I'd crush a chop or two

milesvdustin

Looks like i am making some ghee in the bear future

tarheelmatt

Ghee whiz, I'd love some of that.  

caliking

nolaegghead said:

bgebrent said:

You have to make your own ghee, which is simple.  And you need to use it before too long, as in within a week.

Ghee doesn't need refrigeration and has a very long shelf life.  It is oil, no longer butter.

This. We keep ours out on the kitchen table. Definitely worth the little effort involved in making it.

buzd504

We use this one all the time, usually available locally:

https://www.organicvalley.coop/products/butter/ghee/clarified-butter-ghee-13-oz/

Skiddymarker

Awesome looking chop. With a huge South Asian community here in the greater Vancouver/Surrey area, we have access to pure desi ghee at prices that make it pretty much cost prohibitive to make your own. 

For the past couple of years, the egg gets the night off on chop day, a quick sear in ghee (CI pan or flat top), into the sous vide for a couple of hours with some rub of choice and then a paper towel dry, reapply rub before a finish ghee sear.
 

DMW

Thanks everyone, the ghee flavor pairs nicely with pork chops.

cssmd27

Costco has a huge jar of Desi ghee that is about $15.  I find it to be excellent and cook with it all the time.  Definitely not worth making my own for the quality and volume.

Focker

You haven't truly lived, until you made ghee with Kerrygold and another egghead, at 0300.

Pro-tip:  Try cooking pork chops with lard, an even better pairing. 

RRP

Focker said:

You haven't truly lived, until you made ghee with Kerrygold and another egghead, at 0300.

As much as I love Kerrygold I have only made my ghee using unsalted butter. Guess I better try your suggestion! Thanks.

thetrim

I have thought about ghee more since you posted this thread then I have the rest of my life. Thank you EVERYONE for your input.   

Elijah

I will say that the first time I made clarified butter I got impatient and jacked the heat up to hurry the process along. The first bubble that happened was enough to cover the oven and wall with napalm. Take it slow!

nolaegghead

Sometimes I dream of ghee.

Wonder if that has anything to do with the oil spot in the bed the next day...

bgebrent

nolaegghead said:

Sometimes I dream of ghee.

Wonder if that has anything to do with the oil spot in the bed the next day...

That's not oil nor ghee.

nolaegghead

bgebrent said:

nolaegghead said:

Sometimes I dream of ghee.

Wonder if that has anything to do with the oil spot in the bed the next day...

That's not oil nor ghee.

That's the last time I ask you to do my laundry.