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Pork steaks tonight

Little StevenLittle Steven Posts: 27,973
Sous vided some pork shoulder steaks tonight. Put them on last night after dinner. Extremely tender and flavourful after searing on the egg but maybe a bit overdone. Better than I have made on the egg though.

Steve 

Caledon, ON

 

Comments

  • nolaeggheadnolaegghead Posts: 19,662
    Nice - what temp and time and how thick were they?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 27,973
    ONly about an inch and 155*

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 19,662
    You get your camera and pic posting working?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I really want to try sous vide.  What's your method?  ..or do you have a sous vide machine...

    Would love to see some pics of the pork!
    Flowery Branch, GA  LBGE
  • nolaeggheadnolaegghead Posts: 19,662
    Steve, cazzy and I have the same Polyscience Sous Vide Professional.  Its a power-head design - you put it on any container - I use a 12 quart pot or a 40 quart igloo cooler.  Seal up the food in a vacuum like a foodsaver and drop it in the hot water.  That's all there is to it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Steve, cazzy and I have the same Polyscience Sous Vide Professional.  Its a power-head design - you put it on any container - I use a 12 quart pot or a 40 quart igloo cooler.  Seal up the food in a vacuum like a foodsaver and drop it in the hot water.  That's all there is to it.
    Nice!
    Flowery Branch, GA  LBGE
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