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SV Chops and Stuff
bgebrent
Posts: 19,636
SV the bone in chops for 90 minutes at 144. Sautéed red taters in the CI stove top. And broccoli.
Chops went in with crushed garlic, fresh thyme, rosemary and S & P. Did not disappoint. Cheers.
Edible my friends.
Chops went in with crushed garlic, fresh thyme, rosemary and S & P. Did not disappoint. Cheers.
Edible my friends.
Sandy Springs & Dawsonville Ga
Comments
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Those taters look dang crispy!
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"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Xactly!GrateEggspectations said:Those taters look dang crispy!Sandy Springs & Dawsonville Ga -
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Thank you brother. We ate well. All the best back at ya!StillH2OEgger said:That looks fantastic. Great plate!Sandy Springs & Dawsonville Ga -
Love me some taters cooked in cast iron skillet. Hope you used bacon drippings. The entire meal looks great. Nicely done.
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I just don't know you can settle for vittles like that! You sure know how to make me hungry!
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Mmmm hhhhh! Great stuff. I tried 135, fam was not happy. 140-145 much more accepted.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Looks good. Especially those potatoes. It seems when you SV at that high of a temp it doesn't leave much room for searing/char without overshooting the final temp. Is the higher temp worth the tradeoff? Or is that just the necessary temp for SV pork?Snellville, GA
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Fantastic looking meal. Time to break out the SV again.
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Eggdicted_Dawgfan said:Looks good. Especially those potatoes. It seems when you SV at that high of a temp it doesn't leave much room for searing/char without overshooting the final temp. Is the higher temp worth the tradeoff? Or is that just the necessary temp for SV pork?
You can go lower for sure but 144 works well for us. My issue was I didn't have the MM screaming hot when it was time to sear. @Eggdicted_Dawgfan.Sandy Springs & Dawsonville Ga -
Gotcha. Thanks for the info. Just wasn't sure if that was the temp needed to get the best texture or if there was other reasons you decided on that temp. Either way it looks like a great meal.Snellville, GA
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Great meal Brent. I haven't eaten any breakfast, a plate of those viddles would do nicely.Phoenix
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