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Post by BBQ Butcher on Jan 14, 2019 9:10:18 GMT -5
Traditionally pork steaks are cut from the Boston Butt Pork Shoulder, but these huge sirloin chops qualified as steaks, as far as I was concerned ![;)](//storage.proboards.com/forum/images/smiley/wink.png) I seasoned them with just Cherry Wood Smoked Sea Salt, vacuum packed and then into the sous-vide at 150° for 6 hours ![](https://img.photobucket.com/albums/v299/askabutcher/2019/PS1.jpg) I then hit them with some black pepper, garlic powder and a light glaze of bbq sauce. Under the broiler for a few minutes and they were done ![](https://img.photobucket.com/albums/v299/askabutcher/2019/PS2.jpg) Served with bbq beans and garlic broccoli ![:P](//storage.proboards.com/forum/images/smiley/tongue.png) ![](https://img.photobucket.com/albums/v299/askabutcher/2019/PS3.jpg)
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