Got a good price on some loins the other day . Had not had chops in a long time , so cut a few thick ones . Not alot of pics , but here's how they came out . Been using Canadian steak seasoning alot , so put some on the chops , then vac sealed for a few hours .
This was the first time I used the WSM without the water pan . Nothin between the fire and meat . Got done way faster than I expected . Caught them just in time . Past where I wanted them but 150 wasn't bad .
Ended up in the SV only to hold them til the rest was done . Had twice baked taters and some garlic and onion green beans .
Carry over was maybe 155 or so . I like 145 , but these were plenty juicy . That vac canister works magic on chicken and pork for sure .
Thanks .
This was the first time I used the WSM without the water pan . Nothin between the fire and meat . Got done way faster than I expected . Caught them just in time . Past where I wanted them but 150 wasn't bad .
Ended up in the SV only to hold them til the rest was done . Had twice baked taters and some garlic and onion green beans .
Carry over was maybe 155 or so . I like 145 , but these were plenty juicy . That vac canister works magic on chicken and pork for sure .
Thanks .
