Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Nothing fancy but did a couple thick cut pork chops with the sous vide on Friday. We all know the sous vide is great for steak, but I think it really shines with pork chops.
I had a late Microsoft Teams meeting Friday evening while working for home. The gf and I were hungry but we didn't feel like going out. I tossed a couple pork chops in the sous vide at 138 degrees for just short of 2 hours. Once I finished my meeting, I pulled them from the sous vide and dried them. Then hit them with a little salt and some store bought rub and seared them on my grill's infrared burner for 1.5 minutes per side. They turned out so good and were the absolute easiest thing to cook with little to no prep time.
I had a late Microsoft Teams meeting Friday evening while working for home. The gf and I were hungry but we didn't feel like going out. I tossed a couple pork chops in the sous vide at 138 degrees for just short of 2 hours. Once I finished my meeting, I pulled them from the sous vide and dried them. Then hit them with a little salt and some store bought rub and seared them on my grill's infrared burner for 1.5 minutes per side. They turned out so good and were the absolute easiest thing to cook with little to no prep time.
If anyone is looking for a decent price on B&B Charcoal, Walmart has it for 9.97 a bag with free shipping(might have to order a couple bags): https://www.walmart.com/ip/B-B-Charcoal-17-6-lb-All-Natural-Oak-Charcoal-Briquets/325862645
I find B&B to be much better than Kingsford. Better smell and flavor, and burns a lot cleaner than Kingsford.
I find B&B to be much better than Kingsford. Better smell and flavor, and burns a lot cleaner than Kingsford.
If I didnt have about 75lbs of Kingsford in my shed, I would try this out. I dont want to try it, like it better than Kingsford and then not use the 75lbs I have lol.
b00sted have you used it in a smoker or just on a grill?
I've used it in both. I think it really shines in the smoker since it just seems to impart a better overall flavor. You can tell just by the smell of the smoke - it smells more like actual wood, where Kingsford has always had more of a unique charcoaly smell to me.
It works well in the Weber Kettle too. Seems to burn hotter and produces less ash.
OMFG…Trying to be humble but I am really getting better smoking. This tenderloin was like butter smooth. Chef Gladiator.
Ribs and chicken kinda day. I don’t feel like pulling the smoker out and dealing with all that. Ribs will go on the Genesis at 250 and I’ll use my lil smoker box for some flavor. Chicken will go on the kettle with Jealous Devil lump and wood chunk
I got a couple of chops marinating in teriyaki that I'm gonna throw on the grill soon.
Probably have apple sauce with them
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