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  • SV Pork Chops

    Bought some double cut pork chops put on a healthy rub that was laying around that needed used up (sweet/hot) and let them soak that up for 8 hours in the frig. Pulled them out and put another dowsing of rub on and threw them in the SV bath at 142 degrees for 75 minutes.

    As that was in the hot tub I made some applesauce since I noticed I didn't have any on hand Pretty simple: 4 apples little bit of water, 1 TBSP brown sugar, 1 tsp. cinnamon, pinch of allspice, 1 TBSP maple sugar, pinch of salt. I left the skin on (that's why it turned red - online they call it "blushing" I call it I forgot... ) simmered them down then threw them in a blender to smooth out then into the frig to cool.

    Pulled the chops from the bath and threw them on the pellet grill at 400 for 10 minutes or so (about 1 natty) to get some crust/color on them.
    Mixed with some mashed taters and you got a plate! Love the chops in the SV!

    Thanks for looking!






    Out of the SV:

    Off the pellet pooper:

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  • #2
    Chops look excellent...homemade apple sauce! I usually like some butter with my mashed taters...oh, wait!
    BBQ Eng.

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    • #3
      Originally posted by BBQ Engineer View Post
      Chops look excellent...homemade apple sauce! I usually like some butter with my mashed taters...oh, wait!
      Thanks BBQ - I only use a little butter
      ~ George Burns

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      • #4
        Fine lookin chops there Unc. I'd hit those anytime! Home mead apple sauce to boot. If that aint worthy, I dont know what is.
        Mike
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        • #5
          Well executed sir! Bravo!
          In God I trust- All others pay cash...
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          • #6
            Originally posted by Otis857 View Post
            Fine lookin chops there Unc. I'd hit those anytime! Home mead apple sauce to boot. If that aint worthy, I dont know what is.
            Thank ya Otis!

            Originally posted by Richtee View Post
            Well executed sir! Bravo!
            Appreciate that Rich!
            ~ George Burns

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            • #7
              Love it!

              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

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              • #8
                Yup, that whole assembly would feel real good in me belly right now!
                PS...not enough butter...


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                • #9
                  Dang it man thems there sure looky good!! I can smell it clear down here
                  Desert Storm Vet - USS Midway CV41 - decom crew.
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                  • #10
                    Originally posted by SmokinOutBack View Post
                    Love it!

                    Thanks Smokin!

                    Originally posted by HawgHeaven View Post
                    Yup, that whole assembly would feel real good in me belly right now!
                    PS...not enough butter...
                    Thanks Hawg! Not sure if you can ever have too much butter!

                    Originally posted by driedstick View Post
                    Dang it man thems there sure looky good!! I can smell it clear down here
                    Thanks DS - Your darn near close enough, you just might have smelled it!
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                    • #11
                      Looks Great Uncle!!

                      Awesome Plate!--

                      I love a lot of Butter on my Mashed Taters, and a lot of Black Pepper too!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                      • #12
                        Originally posted by Bearcarver View Post
                        Looks Great Uncle!!

                        Awesome Plate!--

                        I love a lot of Butter on my Mashed Taters, and a lot of Black Pepper too!!

                        Bear
                        Thanks Bear - Trying to get that SV machine figured out
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                        • #13
                          Nicely done Uncle Sauce!
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                          • #14
                            Originally posted by Fishawn View Post
                            Nicely done Uncle Sauce!
                            Thanks Fish!
                            ~ George Burns

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                            • #15
                              Sweet, Sexy and savory swine 'n dine The apple sauce and pork chops look terrific.
                              Ryan

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