BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: OldHickory on July 27, 2014, 11:28:37 AM

Title: Cajun Pork Chops cooked Sous Vide
Post by: OldHickory on July 27, 2014, 11:28:37 AM
I have wanted to try this method of cooking so took the plunge.  I have had this slow cooker for years so half of the equipment was already here.

(https://lh3.googleusercontent.com/-e3FpVlC44zE/U7B7Nd7BXJI/AAAAAAAADuI/b61neyoHDwg/s512/IMG_0144.JPG)

My equipment.

(https://lh4.googleusercontent.com/-4QU59g75S6E/U7B7Qqp9GgI/AAAAAAAADto/NqAePgeMbjk/s512/IMG_0147.JPG)

Pork Loin chops 1 1/4" after 1hr. cold smoke and Cajun seasoning.

(https://lh3.googleusercontent.com/-lRHoRqPnh2s/U7B7RrzoHFI/AAAAAAAADtw/6cRHfY_BYkE/s512/IMG_0148.JPG)

After 3 1/2 hr. SV @ 140*

Rest while preparing the vegs.  Then 1 hr. in a covered Dutch Oven to braise.

(https://lh6.googleusercontent.com/-YzfBmir5vcI/U7B7WjvnyRI/AAAAAAAADt4/HI17AnbyhJ8/s512/IMG_0153.JPG)

My lunch plate.

(https://lh4.googleusercontent.com/-tUUhXIQOZZY/U7B7Yct6jaI/AAAAAAAADuA/2HfFI5V0fpo/s512/IMG_0155.JPG)

The taste was wonderful, but the meat was a little tough.  Next time tenderize first and cook longer, probably 7 hr.  Yes and more corn. ;) ;)
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: iceman on July 27, 2014, 12:24:43 PM
Love that style of cooking. Looks like a great meal. I usually do thick chops for 7-10 hrs.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: OldHickory on July 27, 2014, 01:27:47 PM
Thanks Iceman, 7 hr. it is for next time. 
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: Habanero Smoker on July 27, 2014, 01:29:43 PM
Your meal looks good. I enjoy using sous vide method of cooking. The meat may have tightened up when you braised the chops. For chops I use different times than Iceman. Depending on thickness I will sous vide for 2 - 6 hours. The thickness of your chops I would probably cook 2 - 3 hours. I generally will fully cook the food, if items like meat you want to  add some char or color, I just throw them in iron pan with melted butter and crushed garlic (removing the garlic before it burns), and reverse sear the meat at a high temperature. Instead of adding the chops to the vegetable in a crock pot, you may want to sous vide the vegetable in another pouch, or add them in the same pouch as the pork chops.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: OldHickory on July 27, 2014, 01:39:13 PM
Thanks Habs.  Another good idea on how to handle this.  I am having fun with this, and the taste so far is SOoooo good.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: Saber 4 on July 27, 2014, 02:07:48 PM
Looks great.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: WoodlawnSmoker on July 27, 2014, 02:37:11 PM
It does look good!  I hadn't heard of sous vide cooking until I joined this forum.  I'm still unsure but I'm following these threads with interest.  I guess right now I'm still having a blast with the smoking.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: Habanero Smoker on July 28, 2014, 01:49:37 AM
Quote from: WoodlawnSmoker on July 27, 2014, 02:37:11 PM
It does look good!  I hadn't heard of sous vide cooking until I joined this forum.  I'm still unsure but I'm following these threads with interest.  I guess right now I'm still having a blast with the smoking.

You can combine the two. :) You can cold smoke a cut of meat for about 40 minutes, vacuum seal and sous vide.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: iceman on July 28, 2014, 09:56:31 AM
Quote from: Habanero Smoker on July 28, 2014, 01:49:37 AM
Quote from: WoodlawnSmoker on July 27, 2014, 02:37:11 PM
It does look good!  I hadn't heard of sous vide cooking until I joined this forum.  I'm still unsure but I'm following these threads with interest.  I guess right now I'm still having a blast with the smoking.

You can combine the two. :) You can cold smoke a cut of meat for about 40 minutes, vacuum seal and sous vide.

Hab is spot on about combining the two. The cold smoke first then cook adds that extra touch.
The 7 hour time I mentioned was for the thick 1 1/2 to 2 inch thick chops. Ann likes them thick then I slice a pocket in and stuff them with a spicy crab mixture then drizzle a jalapeƱo white cheese sauce over them.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: OldHickory on July 28, 2014, 12:29:03 PM
Iceman, you would have to add this. :) :) ;)  I'm sure you had some wonderful fresh Alaskan crab for the stuffing.  Now I am hungry again.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: Habanero Smoker on July 28, 2014, 12:52:21 PM
I've never tried stuffed pork chops. That will definitely go on my list.
Title: Re: Cajun Pork Chops cooked Sous Vide
Post by: WoodlawnSmoker on July 28, 2014, 02:49:13 PM
I'm definitely intrigued with sous vide, keep posting your successes please.  Maybe something to consider for the winter.  It does look good!