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 
I seasoned them with just Cherry Wood Smoked Sea Salt, vacuum packed and then into the sous-vide at 150° for 6 hours
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
Served with bbq beans and garlic broccoli
I seasoned them with just Cherry Wood Smoked Sea Salt, vacuum packed and then into the sous-vide at 150° for 6 hours
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
Served with bbq beans and garlic broccoli
