Made a quick dinner for the wife and I tonight. Did some pork chops and asparagus on the grill.
I marinated the chops in a mixture of Brags Liquid Amino Acids (tastes like Soy sauce, but way healthier for you), olive oil, apple cider vinegar, worcestershire sauce, no sugar added apple sauce (we didn't have any juice in the house!), honey and some of this 'pineapple teriyaki' rub that I got from Whole Foods.
Did them indirect until they hit about 140, did a quick sear direct and let them rest for about 10 minutes before we ate.
Those are super delicious looking ribs! What an interesting mix of ingredients in your marinade. I would like to try something similar but initially cooked sous vide. With the marinade and chops in a ziplock bag with the air pressed out, I'd cook it in water bath, long and slow. Then pull and finish just like you have. I have done them sous vide in water, simply vacuum packed, but your marinade sounds very flavorful. I would use apple juice, like I do for ribs, but we juice our own apples, no added sugar.
05-13-2012 10:29 PM
That sounds great - I've been hearing quite a bit about cooking sous vide style. Haven't tried it yet, but I may. You're essentially just boiling it in a bag, aren't you?
05-13-2012 11:06 PM
Great looking chops Eddy! I like the sound of your marinade combo too.
05-13-2012 11:14 PM
I'll have to try the 'Pineapple Teriyaki' rub that you got from Whole Foods
05-13-2012 11:27 PM
great lookn chops. Thanks for sharing
05-14-2012 01:44 AM
I really like the looks of those chops.
05-14-2012 05:31 AM
Well, in a bag yes, but boil no. Sous vide is kind of related to BBQ in the "low and slow" approach. When doing veggies, you may hit the higher 185F temps, but for meat it is usually in the 140F to 155F depending on how you want it. Even lower if you are after rare or medium rare. Cook times are much longer, based on scientific research available on the net at Douglas Baldwin's website. But almost zero chance of overcooking.
I'm starting to play with it not only as vacuum packed meats, but also sort of poaching or braising, where I add the liquid I want to use into a ziplock bag with the meat and then cooking at the lower sous vide temperatures. Since heat exchange is liquid to liquid the temperatures are whatever I set. And the ziplock with stock or marinade means that the meat's flavor is not lost to a large pot of water.
05-14-2012 08:45 AM
That sounds awesome. I would think that doing that with steaks or burgers would be great. Get them to the prefect 'doneness' & toss em on the grill for a quick sear and some color...