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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
If you Sous Vide one thing...
Options
GalanteNate_OneEa
Posts: 967
Pork! There is nothing better than a perfect med rare pork chop, or worse than an over cooked one, lol.
I scored these monsters today, over a pound each, and boy were they amazing. I don't sous vide everything, but with pork, especially this thick, I really love the results!
If you haven't yet, I really suggest you pull the trigger.
I scored these monsters today, over a pound each, and boy were they amazing. I don't sous vide everything, but with pork, especially this thick, I really love the results!
If you haven't yet, I really suggest you pull the trigger.
Comments
-
!!!!!!!!!!!!!!!!!!
I want one so bad. Looks fantastic.
-
How long did they take?
-
-
svendangle said:How long did they take?
-
Not at my house. I'd have to eat them all. If it has no grain, it's chewy and no go. I like my pork "undercooked" but everyone else complains.
-
Beautiful! Well played. My very first attempt was also pork and by that result alone I'm hooked on sous vide!
-
Wait until you do a tenderloin. It's perfect for really dialing in the temp on anything mildly thick."I've made a note never to piss you two off." - Stike
-
Finally broke down and ordered an anova- going to need to add on to the kitchen to hold all the stuff I keep buyingGreensboro, NC
-
theyolksonyou said:Not at my house. I'd have to eat them all. If it has no grain, it's chewy and no go. I like my pork "undercooked" but everyone else complains.
-
I felt the same way!Wolfpack said:Finally broke down and ordered an anova- going to need to add on to the kitchen to hold all the stuff I keep buying
-
never done a SV chop yet . . but now I want to. I just got some 2" thick bone in chops and went with a brine then reverse sear . . so good. I will have to try head-to-head with SV soon and report back. Nice post.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
i think i have said this in ever sous vide thread lol chops are heavenly
-
I have been wanting one of these for months, maybe for my birthday. My boss has one and loves the results...
One day!!!Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
They look great - what rub did you use?
Two XL BGEs - So Happy!!!!
Waunakee, WI
-
NDG said:never done a SV chop yet . . but now I want to. I just got some 2" thick bone in chops and went with a brine then reverse sear . . so good. I will have to try head-to-head with SV soon and report back. Nice post.
-
tonyled said:i think i have said this in ever sous vide thread lol chops are heavenly
-
Thanks! Season salt garlic pepper paprika honey powder cayannedlk7 said:They look great - what rub did you use?
-
@dlk7.... You doing ok? Good to see you here. How's Wisconsin?Green egg, dead animal and alcohol. The "Boro".. TN
-
I received my Anova S/V a couple of weeks ago. So far, I've done boneless chcken breasts, NY strips and pork chops. The chicken was perfect, strips also great, maybe a little over done and the chops, out of this world. So far, couldn't be happier. Would like to try beef ribs next. FWIW, i finished everything on the BGE. The S/V is a great addition.
-
Have a couple boneless, skinless chicken breastses in the pool right now. Seasoned with DP Red Eye and a dollop of butter in each pouch.A poor widows son.
See der Rabbits, Iowa -
theyolksonyou said:Not at my house. I'd have to eat them all. If it has no grain, it's chewy and no go. I like my pork "undercooked" but everyone else complains.
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
-
henapple said:@dlk7.... You doing ok? Good to see you here. How's Wisconsin?
Hope all is well with you.Two XL BGEs - So Happy!!!!
Waunakee, WI
-
Has anyone ordered the Joule from Chef Steps yet? The software looks pretty cool.
Two XL BGEs - So Happy!!!!
Waunakee, WI
-
I highly recommend chicken thighs too, but not cellphones.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
dlk7 said:Has anyone ordered the Joule from Chef Steps yet? The software looks pretty cool.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Skiddymarker said:dlk7 said:Has anyone ordered the Joule from Chef Steps yet? The software looks pretty cool.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum