Pork Loin Chops ala SV-Q

[T-bone]

Pork loin chops were on sale for the 4th (3x cheaper than a flank steak) so time to fire up the SV and two grills to celebrate freedom.

Yesterday the chops went into the vac sealer with salt and some Lowery's Garlic & Herb marinade. This morning they awoke to a dip in the hot tub (2hrs @142).



After two hours, the purge was emptied and off they went to the kettle grill. The purge was very tasty. A mixture of chop juices and the marinade that we used as a sauce without doing anything to it except heating it.



While the coals were heating, the chops and stuffed portobello caps were getting some smoke.



When the coals were ready, next was searing assisted with the Searzall...



And Freedom Lunch was served!





When I do the chops again, I'll drop the SV temp to 140 since these were a teeny-bit dry. But the also could be that I didn't have an overall even sear (distracted by cooking on the charcoal and gasser grills at the same time). The purge made a great sauce and eliminated the hint of dryness. It was my first attempt at stuffed portobello caps (blackberry chipotle sauce, diced SV'd bacon, spinach and swiss/colby jack cheeses). The mushrooms were a hit. The swiss was slightly better than the colby, but that vote varied on personal tastes. These will be a return visitor on future menus.

Happy 4th Y'all!!!

[Mr. Bones]

Happy Independence Day, Thanks fer sharin' yer time, an' techniques!!!

[T-bone]

My pleasure and a Happy 4th to y'all.

[doctorak]

That is an amazing spread. Thanks for sharing and Happy 4th!

I think I'm sold on the Searzall. I didn't get a Father's Day gift so...

[T-bone]

Thanks and Happy 4th. The Searzall is great if you recognize its limitations. It's effective, but slow. Nice thing is I haven't had any problems with propane/butane tastes since using the Searzall. I give it a thumbs up if you SV a lot.

[doctorak]

Yeah, I know it won't be perfect. I like the idea of combining it with a hot grill. I also want to try an ice bath to cool the meat down to room temp a bit before searing; would allow a longer sear without overdoing the meat. Next time!

[T-bone]

I've definitely been happy with combo-ing it with a hot grill. I think it decreases the sear time and works great to sear/render some of fat on the edges of the meat. I like the chill method, but only if I'm going to use the smoker to bring it up to near-temp before searing (especially with steaks).

[kmhfive]

Nice job on the pork! Thanks for the details. I'm still figuring out SVQ.

[T-bone]

Thank you and my pleasure. We are huge fans with SV-Q now. The SV is very time forgiving and helps us with constantly changing schedules. Good luck!