Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sous Vide Pork Chops

GlennM
GlennM Posts: 1,449
in EggHead Forum
Did these at 142 and then a quick sear with some sauce 




In the bush just East of Cambridge,Ontario 
· Share on FacebookShare on Twitter

Comments

  • HeavyG
    HeavyG Posts: 10,380
    Nice!
    Sous vide was made for pork chops (and chuck roasts).
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Well they look great. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 6,134
    Yes sir!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    Great looking meal!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    That's a fine meal, but the home made ice cream steals the show for me. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,588
    Wow. Quite the eats. Beautiful photos too! Well done!
    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,061
    Great plate!  I did the same thing a few days ago, with an Asian Glaze...
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • jdMyers
    jdMyers Posts: 1,339
    How did you sous vide the ice cream looks great......... gotcha
    Columbus, Ohio
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    jdMyers said:
    How did you sous vide the ice cream looks great......... gotcha

    Using this workflow/process...... gotcha!   :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Did a SV chop last night too. Was going to go 3 hours (2"+ thick), but dozed off until my son called and woke me up! By the time I got off the phone, the pork had been in the pool for nearly 4 hours. Hard to see how 3 hours would have been any better... this was VERY good. Tasty, good texture, juicy. Just SPOG, BTW.

    Tried searing on the stovetop on a CI griddle. Was taking forever so I grabbed my propane torch and finished it off. Worked much better than the griddle.

    Good eats, but too much! Leftovers are in my future!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    edited April 2020
    DOH!! Helps id the process if you paste the damn link.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    I was drooling at the pork chops - then I saw the ice cream. Now I want the ice cream.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,818
    great meal all the way around!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • GlennM
    GlennM Posts: 1,449
    Thanks for the comments. I find 4 or 5 hrs fine for nice thick chops.  You skuld dry them before hitting the grill, it speeds up the Maillard reaction.
     
    In the bush just East of Cambridge,Ontario 
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Was going to go 3 hours (2"+ thick), but dozed off until my son called and woke me up! By the time I got off the phone, the pork had been in the pool for nearly 4 hours. Hard to see how 3 hours would have been any better... 

    Don’t think it would have been. It takes time to bring the chop up to the target temp. At that thickness 3.5 to 4 hours is the estimate I have seen. Four to six hours would be a good window. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter

Categories