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Meat-Up in Memphis 2020

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First real run at Sous Vide

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  • smokinfatties
    Club Member
    • Oct 2015
    • 523
    • Upland, CA
    • Paul Arquette

      18.5" WSM + stoker
      KBQ C-60
      Weber 22" Kettle + S'n'S + GrillGrates
      BGE XL
      Yoder YS640

    First real run at Sous Vide

    I was in SF for the weekend meeting up with a friend I hadn't seen for about 10 or more years. Had none of my BBQ stuff with me, but he had mentioned that he had been playing around with a new sous vide. I have a joule at home but my first attempt at trying SV was an away game on his Anova.

    I found a killer butcher shop in SF (the Fatted Calf) that had some Berkshire Heritage pork. Decided to try some pork chops - they were amazing!

    I didn't get all hardcore and try to SV overnight, just about an hour and a half in the hot tub at 138 and then pan fried in a cast iron with some ghee. Seasonings were simple- salt, pepper, fresh rosemary, and thyme.

    Click image for larger version  Name:	IMG_9361.JPG Views:	2 Size:	293.3 KB ID:	329865Click image for larger version  Name:	IMG_9362.JPG Views:	1 Size:	364.1 KB ID:	329863Click image for larger version  Name:	IMG_9363.JPG Views:	2 Size:	294.6 KB ID:	329866Click image for larger version  Name:	IMG_9364.JPG Views:	1 Size:	288.0 KB ID:	329864
    Attached Files
  • MBMorgan
    Club Member
    • Sep 2015
    • 5802
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #2
    Awesome ... congrats!

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3157
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      They look really good!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 11448
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        That's lookin' really good.

        Comment

        • smokinsteve
          Charter Member
          • Nov 2014
          • 315

          #5
          Beautiful! Sous vide pork chops is one of our favorite dinners. So simple but so good!

          Comment

          • kmhfive
            Club Member
            • Mar 2017
            • 3003
            • Northern Illinois
            • Weber Kettle -- 22.5" (In-Service Date June 2015)
              Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
              Pit Boss 820 (Retired)
              GMG Jim Bowie WiFi (In-Service Date April 2017)
              Maverick ET-733
              Fireboard
              Home-brewer

            #6
            Nicely done.

            Comment

            • Steve B
              Club Member
              • Jun 2016
              • 2734
              • Rockland county New York
              • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                Yoke Up custom charcoal basket and a Grill Wraps cover.

                22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                Napoleon gas grill (soon to go bye bye) rotting out.

                1 maverick et-733 digital thermometer - black
                1 maverick et-733 - gray
                1 new standard grilling remote digital thermometer
                1 thermoworks thermopen mk4 - red
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                Pre Miala flavor injector
                taylor digital scale
                TSM meat grinder
                chefs choice food slicer
                cuisinhart food processor
                food saver vacuum sealer
                TSM harvest food dehydrator

              #7
              Looks like you're a hero with that cook. Nicely done.

              Comment

              • hogdog6
                Charter Member
                • Dec 2014
                • 536
                • Liberty, Utah

                #8
                Berkshire heritage now that's real pork. SV pork chops are great, good looking cook. Now when you get home time to break out the Joule. I haven't tried to find any Berkshire in my area but now you've motivated me to do so. Sure there is somewhere on the web to find it but I like to see the meat I'm buying if possible.

                Comment

                • dtassinari
                  Former Member
                  • Jan 2017
                  • 99

                  #9
                  Great job! An hour and a half is about all you need even for thick chops: cooking them longer doesn't improve them. In fact it makes them worse: if you cooked them overnight you'd end up with mealy, mushy meat.

                  Chops (and loin/tenderloin) are tender cuts that only need to be heated until you hit your desired temp and no longer. It's tough cuts like ribs and shoulder that benefit from overnight (or multi-day) cooking to break down the tough collagen.

                  Berkshire pork, mmm...

                  Comment

                  • HorseDoctor
                    Charter Member
                    • Sep 2014
                    • 1149
                    • Central Iowa

                    #10
                    Oh yea... now that's some pig done the way it ought to be done!!! Congrats!

                    Comment

                    • T-bone
                      Club Member
                      • Dec 2016
                      • 329
                      • Northern Virginia
                        • Traeger Texas 075 (circa 2007)
                        • Weber Genesis Gas Grill (circa 1997)
                        • Weber Kettle Charcoal Grill
                        • Anova WiFi Sous Vide
                        • Tappecue WiFi Temperature Monitoring System
                        • Thermapen
                        • Operation BBQ Relief Volunteer
                        You can take the boy out of Texas, but you can't take the Texas out of the boy.

                      #11
                      You obviously won your away game! Great chops. Thanks for sharing.

                      Comment

                      • fzxdoc
                        Founding Member
                        • Jul 2014
                        • 4518
                        • My toys:
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                          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                          Camp Chef Somerset IV 4-burner outdoor gas range


                          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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                          Two Joule Sous Vide devices
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                        #12
                        Beautiful piggie chops!

                        I have yet to do pork chops well with my Joule. I've tried twice and both times the meat was dry and tough. Not super dry or super tough, but more so than we like. I'm spoiled by reverse searing them, I guess. The first time I followed the Chef Steps version on the Joule app to a "t". The second time I wet brined first and then followed the instructions on the Joule app. Neither result was satisfactory. So I decided not to sous vide pork chops ever again.

                        Now your photos, smokinfatties , and your comment, smokinsteve , have me rethinking that decision.

                        Kathryn

                        Comment


                        • Smoking77
                          Smoking77 commented
                          Editing a comment
                          martybartram Would you still brine a Heritage pork chop that had good intramuscular fat to it, or just leaner cuts of pork?

                        • martybartram
                          martybartram commented
                          Editing a comment
                          Smoking77 having never had them I would brine half &eat 2 . Seriously, that brine can only enhance not detract as long as you follow time protocols. Go too long & you risk changing the texture of the meat. I say the more I invested in the meat the more insurance I want, brine those babies.

                        • Smoking77
                          Smoking77 commented
                          Editing a comment
                          Done and done martybartram! Thanks!
                      • HouseHomey
                        Club Member
                        • May 2016
                        • 4582
                        • Huntington Beach, Ca. Surf City USA.
                        • Equipment
                          Primo Oval xl

                          Slow n Sear (two)
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                          22" Weber Kettle
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                          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
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                          KBB
                          FOGO
                          A 7 year old princess foster child
                          Patience and old patio furniture
                          "Baby Girl" The cat

                          Erik S.

                        #13
                        Wow! Those look fantastic.

                        Comment

                        • Smoking77
                          Club Member
                          • Mar 2017
                          • 252
                          • Los Angeles

                          #14
                          smokinfatties, those look amazing! How long did you pan fry them on both sides? Did you get an IT when you pulled them? Again, congrats!

                          Comment


                          • smokinfatties
                            smokinfatties commented
                            Editing a comment
                            Only a minute or two on each side, just enough to brown the outside.

                            I didn't bother with the IT afterwards since the SV was set at 138 so i knew everything was cooked at minimum to that point,

                          • Smoking77
                            Smoking77 commented
                            Editing a comment
                            Thanks
                        • Hulagn1971
                          Charter Member
                          • Dec 2014
                          • 808
                          • NC, The Triad
                          • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                          #15
                          Looks awesome!

                          Comment

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