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Pork Chops with the SV

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    blasting said:

    Great cook Ron.  SV chops is one of my fav cooks right now.  

    Thank you my friend. I can make a great roast loin, and have done pretty good on chops, but I could never beat Patti's, now I blow them out of the water. Check that column of another meal I will never have to go and buy because I can make it better.
    Appreciate the kind words and agree SV is the only way to do pork chops.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    JohnInCarolina said:
    Sea2Ski said:
    I might need to start cooking my food in water.  Looks great!  
    You know you can boil water on the Egg, right?
    Fables. Conjecture. Fantasy. Never hurts to dream.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blind99
    blind99 Posts: 4,974
    Good stuff! Love SV chops. Let us know how you like them at 135. 

    even without the ping pong balls and the top, the Anova will hold that temp rock solid forever. But the top helps insulate the bath and prevents evaporation which is handy for a long cook at higher temps. I use glad press n seal over the top as I'm too lazy to have made a better top. Also, a towel wrapped around the outside holds a lot of heat. It doesn't affect the temp of the bath st all but I figure then the Anova runs the heater a little less. 
    On the topic of wine-
    Cakebread 2012 syrah- boy is this a nice bottle 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 17,261
    blind99 said:
    Good stuff! Love SV chops. Let us know how you like them at 135. 

    even without the ping pong balls and the top, the Anova will hold that temp rock solid forever. But the top helps insulate the bath and prevents evaporation which is handy for a long cook at higher temps. I use glad press n seal over the top as I'm too lazy to have made a better top. Also, a towel wrapped around the outside holds a lot of heat. It doesn't affect the temp of the bath st all but I figure then the Anova runs the heater a little less. 
    On the topic of wine-
    Cakebread 2012 syrah- boy is this a nice bottle 
    Will do at 135F. Cakebread anything is great in the glass, my glass. Thanks for the heads up. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Hans61
    Hans61 Posts: 3,901
    Nicely done!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • YukonRon
    YukonRon Posts: 17,261
    Hans61 said:
    Nicely done!
    Thank you sir. Loved the end result. Loved it. Combine this and the egg, man oh man, will things get awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • minniemoh
    minniemoh Posts: 2,145
    Those chops look outstanding! What did you season with? I like your thoughts on finishing on the egg. I need to try SV chops.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • YukonRon
    YukonRon Posts: 17,261
    edited February 2017
    minniemoh said:
    Those chops look outstanding! What did you season with? I like your thoughts on finishing on the egg. I need to try SV chops.
    Sea Salt, coarse ground black pepper, and garlic. I really look forward to the next time we do pork chops again, as My Beautiful Wife and I both love a smoke flavor, and think this delicious cook could benefit with a sweet smoke of pecan, peach, apple, hickory, etc,.
    Thank you for the kind words. 
    Worth the investment, by far.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,387
    Excellent cook!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • YukonRon
    YukonRon Posts: 17,261
    thetrim said:
    Excellent cook!!!
    Thank you sir. The SV is the way to go with pork chops. I will also say the food saver, although not required, really helps out tremendously. Followed by a cast iron sear, provides a cook hard to beat. Anywhere.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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