 Hey all welcome back to the fire and water cooking channel. I'm Darren and today I'm gonna do a cook that I don't think I've done yet on the channel I'm gonna do some pork loin chops. I bought a couple of big pork loins the other day at Costco They they always have some pretty good deals on the big pork loins And I usually cut one up into a big roast and I cut some of them up into chops And I caught I cut some good size probably a little over an inch and a half Thick chops the other day and I went ahead and cut them up and seasoned with run-and-wild peach rub and I vacuum sealed them and I'm gonna actually gonna cook these up sous vide today And then we're gonna throw them on the camp chef Pellet grill. We're gonna use the sliding grill function to get some char on them and I'm gonna use the char The char wood Hickory Pellets they got the charcoal in it. So we're gonna see how that turns out and I'm also gonna make a little sauce for the end and a little moho Honey type sauce. I have some moho marinade that I usually use on some pork and chicken I'm gonna make a little sauce to put on these Pork chops when we finish them I'm gonna mix it with some honey and some garlic and some other stuff So I'm gonna go ahead and get these pork chops because they're ready. They're frozen solid So they're ready to go into the I'm gonna go ahead and throw these in the sous vide bath at 136 for four hours and then we're gonna toss them on the grill. So 136 we'll get these nice and probably more like a medium rare more medium And then when we throw them on the grill, we're gonna let them get a nice crust on them And they'll finish up around, you know medium to medium well still plenty juicy and not overcooked and dried out So I'm gonna get these thrown in the sous vide bath. I will see you guys The things I like about this pellet grill so much this campshift There's a see I got all these pecan pellets in here right now I don't want to use those pecan pellets to Cook these pork chops tonight. I want to use some of the charcoal hickory ones So what I'm going to do this particular grill has a Pellet dump this little Handle right here All the pellets Hey, I'll welcome back I'm getting my fire going the pork chops are almost done in the sous vide so I'm gonna go ahead and get my marinate done and It's not really a marinade. It's gonna be a finishing sauce And what I'm gonna do is I'm gonna take about a half a cup of this mojo marinade Which has got a lot of citrus stuff in it already. It's got some orange juice. It's got some lemon lime garlic It's a pre-made marinade It's more of a for Cuban pork or Spanish style stuff and it's got a lot of Citrus and All that in there. So I'm gonna take about a half a cup Maybe a little bit more maybe more like two-thirds of a cup of that marinade And I'm gonna add in About Quarter cup of clover honey And I'm just gonna go right in there eyeball it, but I would add about a quarter cup Maybe just a little bit more than that maybe a third of a cup of honey and This could be the taste you can sweeten this to taste. So that's about a quarter about about a third of a cup right there And then I'm gonna take one lemon and Just kind of squeeze it into it those seeds out You could use lemon juice too, you don't have to use a fresh lemon, but I just happen to have a couple fresh lemons And I take two limes Do the same thing just kind of That's about good right there Some little limes And then we're just gonna whisk it up and then we're gonna put it on the stove and heat it up some so they get Okay, I got the pork chops out of the sous vide and I'm gonna get ready to I'm just gonna pat them dry because you want to get a nice Sear on them from the sliding grill On the camp chef get some of that charcoal flavor to them So I'm gonna make sure they're padded real dry and I'm just some Valerie season salt and just a little bit of that and not a ton of it Just to get a little bit of salt saltiness to them because we're gonna put that real sweet sauce on So I'm just gonna go ahead and put just a little bit of season salt And maybe just a little bit of pepper That's about all now. We're gonna get them tossed on the grill So I guess that grill is up to 400 degrees and what I'm gonna do is open up the sliding grill lever here And what that does is pull the heat deflector back and opens up the flame So I can cook on the direct flame Then I'm gonna put these pork chops on And let them get nice and toasty These are already cooked so they don't have to be out here long. So just enough to get some color And some smoke That's it. I'll be right back. All right. I'm gonna go ahead and flip them the Grill says is it five sixty or four sixty four So it's getting pretty hot Remember these are cooking right over that flame So they're getting some color to them Not bad at all For the sliding grill feature here, you know, that's the sliding grill feature works great. It's You know, it does have a limited area that it covers because Pella grills have that, you know small area that Firepot is but it seems to work pretty good for me. All right We're gonna give those another minute and a half or so on that side and we'll be right guys These are done and I got my sauce here and I got a really good sear on these And like I said, we weren't cooking them on the grill to get them done. They were already done We were just getting this nice sear on them got a really nice color and we're gonna go ahead I'm gonna go ahead and put a little bit of the sauce. You see it did Thicken up some I'm gonna put it right on these And I tasted it already and it's nice and Citrusy and sweet Tastes really good Put a little bit of that on there. I'm gonna cut into this one right here Take a bite and you can see it's a nice done this on them They're not well done or overcooked at all. They're not dried out There's not much pink in there, but I really don't like pink pork too much But they are very moist still mmm And the sweetness of that sauce with the salt and pepper And a little bit, you know, you can taste the peach rub a little bit, but it's mostly washed off But they are perfect Yeah, nice and moist They're not They're not too done and they're not too rare. So go ahead and try these out guys Especially, you know, I love the feature of that the the Camp Chef grill on the sliding grill because I can taste a little bit of that charcoal taste on these and It's the only charcoal grill I know of that you can actually pull back that heat deflector and give it a nice sear on there over the direct flame So check out our other videos. Make sure you like this video Subscribe hit the notification bell and I'll see you guys again on our next video. Thanks again