Poor Man's SV Pork TL

SteveWPBFL · February 2016

Start by cutting the TL to lengths that fit into a gallon freezer bag. Sprinkle on favorite rub and or saice. Submerge in large pot of water to squeeze air out then zip. Raise water temp to 140F.

SteveWPBFL · February 2016

Let cook at 140F until TL reaches 140F throughout. Maintain water temp at 140F. It took me about an hour or so and four or five flips of the burner on for a minute or so. In meantime stoke Egg for searing and sear when ready.

SteveWPBFL · February 2016

SteveWPBFL · February 2016

SteveWPBFL · February 2016

After sear slice and serve! Ta da!

SteveWPBFL · February 2016

Of course this works well for steaks, too!

SmokeyPitt · February 2016

Nice! I have done the manual sous vide thing as well. I have a controller that connects to my crock pot but if I am only doing steaks for an hour or so I find it is not worth dragging everything out. A cast iron Dutch oven works well. On the smallest simmer burner I can hold around 130 without messing with it much.

outrageous · February 2016

SteveWPBFL said:

Let cook at 140F until TL reaches 140F throughout. Maintain water temp at 140F. It took me about an hour or so and four or five flips of the burner on for a minute or so. In meantime stoke Egg for searing and sear when ready.

Question, how do you know the internal temp is 140 if it is sealed up. do you probe or take it in n out of the zip lock?

SteveWPBFL · February 2016

A buddy has also told me that his small burner at low holds the water temp close.

As far as when to check for when the TL reached temp I figured give it an hour or so while we had happy hour and stoked the Egg. The beauty is once you wait long enough you can't really go too long. For instance, you could start early and be ready to pounce at just the right moment later! Then just open the bag and check with temp probe.

slovelad · February 2016

Good to know! I've been wanting to try SV but I'm Too cheap lol

Poor Man's SV Pork TL

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