I picked this up at a farm in Mass.back in July & just pulled it out of the freezer to cook this weekend. It is a from a heritage breed hog. I'm torn on how to prepare it. It is between 1.5 inches on the thin end to 2+" on thicker end. Reverse sear, Sous Vide then sear, low & slow the whole way? I would love to hear your suggestions.
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Center Cut Pork Sirloin
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Club Member
- Jan 2016
- 817
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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