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    #31
    With all the rain lately in the southeast, skeeters are thick after sunset so decided to sous vide a pork chop in the rv and pan sear. Sous vide for one hour at 120°, spiced with salt, pepper & Red Baron, pan seared in olive oil and butter to temp 140°. Awesome taste and texture but I like a lil more pink so next time I’m thinkin’ pull from sear at 135°. The Sous Vide adventure continues!
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    • dubob
      dubob commented
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      What I've found with pork chops/steaks is this - the longer the better. I do my chops/steaks for 24 hours and then sear for 1 minute on a side. Melt in your mouth tender. I do my pork to 145*F. I would recommend you do a 24 hour sous vide at 130 to 135 and pan sear for 1 minute per side on your next pork chop. Very tender and moist.

    #32
    Another try at sous vide camping. This time a filet, one hour at 115°, then pan seared on the gas stove and you guessed it, to the tune of beep-beep-beep from the smoke alarm . OMG, hit the sweet spot on this one, enjoying the sous vide adventure and not going outside to give blood to skeeters at sunset! This one is awesome!
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    • STEbbq
      STEbbq commented
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      Looks awesome. I see the temp difference on the sous vide but did you do anything different on the searing side?

    • smokenoob
      smokenoob commented
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      STEbbq I took it directly from sous vide to pan on gas stove with spices, olive oil, & butter, maybe 3-4 minutes sear on high

    #33
    Day 5 of my sous vide adventure camping! Tonight, reheat vac pac smoked pulled pork! Soaked it at 150° for an hour, tasted like I smoked it today! Next time I will go maybe 1.5 hours in the bath to get it hotter, it was good but I want it hotter! Definitely better than any boiled vac pack or micro waved pulled pork I ever reheated! The adventure continues! Maybe vac pack salmon tomorrow night!
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    • willxfmr
      willxfmr commented
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      Bird strike?

    • smokenoob
      smokenoob commented
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      willxfmr weedtop flyin’

    #34
    Day 6 of sous vide camping adventure! Tonight, Florida farmed salmon ( from the cold aquifer) , vac packed, frozen for the trip, thawed, sous vide for 45 min at 115°, seasoned and pan seared for two minutes a side. Tossed on spinach salad and served. Wow, very happy with the sous vide experiment! Tomorrow scratching spaghetti sauce so that’s it for the sous vide camping adventure!
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