Sous Vide / Blackstone Carnitas and "Street Corn"

jones2289

I recently picked up a Sous Vide Supreme at our local Goodwill, and this has quickly become one of our favorites:

http://www.seriouseats.com/recipes/2017/01/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe.html

I leave out the cinnamon (allergy), and have cooked at 165 for around 20 hours.  

We love street corn, but it's much easier to just grab a bag of frozen than deal with the ears out of season.  I thaw the corn, throw it on the blackstone, and season with some salt, cumin, chili powder, and cayenne.  We usually throw some cotija cheese on top if we have it, and if not, just use some parmesan.

These turn out great, are extremely simple, and reheat fairly well.  Top with the salsa/cheese of your choice (we used a roasted tomatillo salsa), and you've got a quick weeknight meal.  

Many thanks to this forum for turning me onto the Blackstone.  We've got a 28 and a 17, and use the 28 multiple times a week.  

Plating and photos don't hold a candle to most I see on here, but couldn't wait to sit down and eat!

Focker

Looks wonderful.
The BS is the perfect vessel for tacos, burritos.
Been wanting to travel down this BS road, 3 Mexican books are currently on my coffee table.

The 28-17 is a great combo.
Nice post.

jones2289

Focker said:

Looks wonderful.
The BS is the perfect vessel for tacos, burritos.
Been wanting to travel down this BS road, 3 Mexican books are currently on my coffee table.

The 28-17 is a great combo.
Nice post.

Thanks, Focker.

The BS has really been game-changing when trying to whip up a quick weeknight meal.  Honestly, I use it 3x more than the Egg.

Focker

jones2289 said:

Focker said:

Looks wonderful.
The BS is the perfect vessel for tacos, burritos.
Been wanting to travel down this BS road, 3 Mexican books are currently on my coffee table.

The 28-17 is a great combo.
Nice post.

Thanks, Focker.

The BS has really been game-changing when trying to whip up a quick weeknight meal.  Honestly, I use it 3x more than the Egg.

I agree, kind of feels like having a gasser again, but much better.  Perfect at getting up to temp fast, and getting the job done quickly.  

We used to walk down to the Maid-Rite Diner for breakfast on my weekends off.  Haven't been there since getting the 28. 

bgebrent

Very nice!

texaswig

 that looks like a killer recipe. Thanks for sharing .

JohnnyTarheel

Awesome job...  have been branching out more and more with my BS.  Not only does it turn out great food but wife loves keeping the cook smells out of the house.  Grandkids always wants me to cook on the blackstone!!!