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Post by BBQ Butcher on Oct 30, 2012 3:57:45 GMT -5
I had a very small bnls Rib End of Pork* that I seasoned with Kosher Salt, applewood smoked black pepper and granulated garlic. I seared it in a cast iron skillet and then cooled it back down. After it was cooled sufficiently, I vacuum packed packed it for later cooking. I set the temp in the Demi for 154° and cooked it for 6 hours. I left it in the bath for an additional 30 minutes while I prepared the rest of the meal......fried potatoes and sauteed spinach. Great taste and the other half was amazed at the tenderness of the meat. You could literally cut it with a fork. I am more impressed every day with Sous Vide style cooking *If you ever see "Pork Rib Eye" advertised in a restaurant, this is the cut they are using. It may or may not contain a bone.
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Post by BBQ Butcher on Dec 12, 2012 4:51:48 GMT -5
Another small boneless pork roast seasoned with "Bone Sucking Sauce Seasoning and Rub" Six hours at 154°, just like the previous one and hit with my kitchen torch after pulling from the hot water bath Slightly over done but still juicy and tender. Did not get any flavor at all from this rub Steamed broccoli and butternut squash accompanied the meal. PDG, if I say so myself
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Post by BBQ Butcher on Feb 6, 2013 18:37:32 GMT -5
OK, think I've got it now A 2½" thick boneless rib end of pork seasoned with Dizzy Pig's Raising the Steaks Into the Demi at 146° for seven (7) hours A few minutes under the broiler Served with sv green beans, homemade apple sauce, garlic mashed taters and a reduction of water and packaged brown gravy mix
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