Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
05-13-2012, 09:45 PM | #1 |
Is lookin for wood to cook with.
Join Date: 08-02-11
Location: East Providence, RI
|
Marinated Chops
Hey Fellas,
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. Came out great! |
|
05-13-2012, 10:03 PM | #2 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
|
those look great
|
|
05-13-2012, 10:14 PM | #3 |
Full Fledged Farker
Join Date: 04-21-12
Location: Whatcom County, Washington
Name/Nickname : Tatoosh
|
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.
__________________
Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P) |
|
05-13-2012, 10:29 PM | #4 |
Is lookin for wood to cook with.
Join Date: 08-02-11
Location: East Providence, RI
|
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 | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Great looking chops Eddy! I like the sound of your marinade combo too.
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
05-13-2012, 11:14 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
I'll have to try the 'Pineapple Teriyaki' rub that you got from Whole Foods
|
|
05-13-2012, 11:27 PM | #7 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
|
great lookn chops. Thanks for sharing
__________________
22.5 ots, 22.5 wsm, kingsford deluxe |
|
05-14-2012, 01:44 AM | #8 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
|
I really like the looks of those chops.
__________________
Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
|
05-14-2012, 05:31 AM | #9 |
Full Fledged Farker
Join Date: 04-21-12
Location: Whatcom County, Washington
Name/Nickname : Tatoosh
|
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.
__________________
Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P) |
|
05-14-2012, 08:45 AM | #10 |
Is lookin for wood to cook with.
Join Date: 08-02-11
Location: East Providence, RI
|
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...
|
|
Tags |
Marinade, pork chops |
Thread Tools | |
|
|