they cooked those chops *how*? - BBQ Central

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Old 05-16-2009, 09:59 PM   #1
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they cooked those chops *how*?

Jody and I were in FL for Mother's Day and took her mom to a Brio Tuscan Grille, first time we'd been in one.

Jody ordered:
Quote:
TUSCAN GRILLED PORK CHOP
Center-cut, marinated in-house and seared on the grill,
with mashed potatoes and asparagus 12.95
The waitress approved the choice convincingly, saying it's what she likes best. Jody gave me a bite. It was really, really good -- as tender and pork-flavorful as can be. No obvious seasoning. Did I say tender?

Later the waitress asked how Jody liked the chops (enthusiastic response!), then said they marinate 'em 24 hours, slow-cook 'em 24 hours, and finish 'em on the grill.

When I visualize a big hunk of loin with bones attached (and this was a big one, good-size chops), I can't imagine how you could cook something like that for 24 hours. My guess is that it's a Brio urban legend, but nobody's turned it in to Snopes yet.

Whaddya think, is a 24-hour cook time b.s.?

Either way, it was a remarkably nice couple of pork chops.

--John
(My "BRIO’S SLICED STEAK SALAD
Mixed greens, cherry tomatoes, Gorgonzola cheese,
mushrooms, spicy pecans and creamy horseradish dressing,
topped with grilled tenderloin and a balsamic glaze 14.50",
medium-rare, wasn't bad either. )
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Old 05-16-2009, 10:25 PM   #2
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It coulda just been a dumbass waitress trying to sound smart...and sell product.
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Old 05-17-2009, 08:50 AM   #3
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Sous Vide ???
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Old 05-17-2009, 09:36 AM   #4
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Quote:
Originally Posted by oompappy
Sous Vide ???
I had to look it up -- you may be on to something there, Tim.

--John
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Old 05-17-2009, 09:45 AM   #5
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Quote:
Originally Posted by oompappy
Sous Vide ???
Who knew the mountain man was French
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Old 05-17-2009, 10:37 AM   #6
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Yep, The low & slow version of boil-in-bag...

http://www.dailymotion.com/video/x5y...cir_shortfilms

http://en.wikipedia.org/wiki/Sous-vide
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