Sure looks good to me.
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SV 2" Thick Pork Chops (Boneless)
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Originally posted by Mark R View PostThat's pretty much how I been doin it! Cept I sear in the "Q".
Nice work John!
Thanks Mark!!
Cool---I looked at them, but decided on the same type of thing, but for my stove. It heats up real Quick, 2 or 3 minutes, instead of 15 minutes in my Q with the lid closed, and this thing, being non-stick, like our most used pan, cleans real easily.
And best of all---Only cost $13.
This was the plan I mentioned the other week.
Bear
Originally posted by Bassman View PostSure looks good John! Always liked moist chops and they're so hard to gauge. Either over or under done usually. for doing them that thick.
Thank You Keith!!
Yup, this SV business pretty much eliminates the "Over or Under Done" problem!
We used to Fry the real thin Chops, so we could brown the outside & not overdo the inside.
Thanks for the Points.
BearVietnam 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---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostThanks Mark!!
Cool---I looked at them, but decided on the same type of thing, but for my stove. It heats up real Quick, 2 or 3 minutes, instead of 15 minutes in my Q with the lid closed, and this thing, being non-stick, like our most used pan, cleans real easily.
And best of all---Only cost $13.
This was the plan I mentioned the other week.
Bear
Or is it electric?
I use the "Q" or Weber as much as possible to keep the heat out of my house, not a problem you have up there.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by Mark R View PostBear, is that a CI pan you use on the stovetop? Got a pic??
Or is it electric?
I use the "Q" or Weber as much as possible to keep the heat out of my house, not a problem you have up there.
Nope--It's just a Cheapo, but works Great, and Mrs Bear said it cleans real easy, and you know what they say about Mama being Happy.
Here's a Pic:
https://www.walmart.com/ip/Tramontin...n-Red/54786301
BearVietnam 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---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by HawgHeaven View PostI reheat for about 45 minutes at the same temp I cooked it, then sear. Perfect every time. Sometimes I'll add vodka (to the cook... )Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by HawgHeaven View PostI reheat for about 45 minutes at the same temp I cooked it, then sear. Perfect every time. Sometimes I'll add vodka (to the cook... )
Did you reheat a 2" thick chop in 45 minutes?
I'm gonna cut the remaining Pork Chops into 1" Chops, so I can use the Directions I got & reheat them in 1 1/4 hours, so you guys don't cry on me.
Imagine if these were 2 1/2 ", instead of 2" !!!
Look at the chart I posted---Reheat 2 1/2" in 5 1/2 hours.
So in order to follow instructions I'll cut the 2" into two 1" Chops.
BearVietnam 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---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostDid you reheat a 2" thick chop in 45 minutes?
I'm gonna cut the remaining Pork Chops into 1" Chops, so I can use the Directions I got & reheat them in 1 1/4 hours, so you guys don't cry on me.
Imagine if these were 2 1/2 ", instead of 2" !!!
Look at the chart I posted---Reheat 2 1/2" in 5 1/2 hours.
So in order to follow instructions I'll cut the 2" into two 1" Chops.
BearMark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by Mark R View PostYes John 2" is what I normally cut, (45 min warm from frozen) that is all it takes. You are only looking to warm the meat before searing it. The meat is fully "cooked" with the first go round, the middle will warm up as you sear. It is a very different way of cooking things. There is a learning curve.
Did you even take a couple minutes & read what it says on that link I provided.
If you read it, you will see that they tell you to use slightly less Temp to reheat, instead of the same temp, so it doesn't recook anything, and that by using a lower reheating temp, you will not do any more cooking on it, no matter how long at that temp (within reason). I followed their exact chart on that site from that Link that you obviously didn't even look at.
So by doing it the way they instruct, mine will surely actually get to 134°, instead of maybe only 110° or so. Have you ever checked?
I don't want to Warm the middle when searing---That's why I got this Pan---A regular pan was cooking the inside too.
Yes there is a learning curve, and that's why I follow reputable instructions & recipes, instead of guessing & then telling others they're wrong in following directions along the way, and being condescending doesn't help.
Also if you look at their chart, you should be able to see that there is NO misprint. What it says is what it's meant to say.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---
Mom & 4 Cub litter---Potter County, PA:
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You go Bear, do it however you wish. I was only trying to be helpful, I've been using SV for several years. Yes I read it. I have read others as well, I had to learn it in school.
Sorry I stepped on you toes, it was not intended. Have a great Day.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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No Problemo Mark!!
Thanks,
BearVietnam 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---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by BrisketJunkie View PostSure looks good to me.
Almost missed this one---Thank You B J !!!
BearVietnam 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---
Mom & 4 Cub litter---Potter County, PA:
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