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Pork Steaks for Dinner

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  • Karon Adams
    Charter Member
    • Feb 2015
    • 1515
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower

    Pork Steaks for Dinner

    Wow. Sous Vide is absolutely, completely changing my life. Now I need to more study of plating.

  • Karon Adams
    Charter Member
    • Feb 2015
    • 1515
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower

    #2
    Darnit, posted the pics wrong. here ya go:

    Click image for larger version

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ID:	113232 Click image for larger version

Name:	Pork Steak Sliced.jpg
Views:	21
Size:	131.5 KB
ID:	113233

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      #3
      Nice... I've been thinking about taking up sous vide every since I got the 6 book set of Modernist Cuisine a few years ago. No since in rushing into I say.😊

      Nice cook. What did you sear it in?

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9433
        • East Texas
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        #4
        You sure aren't helping Christmas get here any sooner.....

        Sous Vide rocks Tri-Tip big time.

        Comment


        • Dr ROK
          Dr ROK commented
          Editing a comment
          Jerod Broussard how do you sous vide trip-tips? I did one the other day and it had that great trip tip flavor, but was still way to chewy. I'm thinking I didn't leave it in the hot tub long enough.

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I did eight ounce tri-tip steak for at least 2 hours at 130 degrees. If still too chewey definitely didn't leave it long enough, because the pieces I had were half inch thick and were easily, I mean easily chewed, and I'm very sensitive to texture and chewey-ness.

          Dr ROK I just checked, I went almost 3 hours total.
          Last edited by Jerod Broussard; October 2nd, 2015, 02:02 PM.
      • Karon Adams
        Charter Member
        • Feb 2015
        • 1515
        • Chattanooga TN
        • Karon Adams
          Consort of the Flame
          Cooking is a Sacred Endeavour
          Big Poppa's Drum conversion
          Maverick wireless meat & grill thermometers
          Thermopen Instant Read Thermometer
          Pit IQ blower

        #5
        This is not a Christmas Gift, Jerod. This is a necessary item for any well equipped kitchen. go ahead. get it and start using it so that you can use it to pull off the best Holiday meal anyone has ever tasted!!!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9433
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          Gots too much stuff to take care of right now.

          Comment

          • bbqoaf
            Founding Member
            • Jul 2014
            • 755
            • Calgary, Alberta, Canada
            • Broil King Signet Gasser
              Weber 22.5" One Touch Gold

              Love all things Q, especially new ideas/techniques/recipes, always down for getting weird.

            #7
            That is some seriously pretty pig, what's in your sauce? Looks like there might be berries? I need to buy some pork chops now, those look fantastic!

            Comment

            • Yno
              Yno
              Former Member
              • May 2015
              • 406
              • Do you know the way to San Jose?

              #8
              If you really wanted to be fancy, you could put a sprig of parsley on the plate and charge twice as much!

              But it looks perfect to me as it is.....

              Comment


              • Karon Adams
                Karon Adams commented
                Editing a comment
                Parsley was still in process of hardening into the compound butter ;-)
            • mgaretz
              Founding Member
              • Jul 2014
              • 773
              • San Ramon, CA
              • Mark Garetz
                Rec Tec pellet grill
                Weber Genesis Gasser
                Maverick ET-732 and Thermapen and others

              #9
              Karon Adams you need to try my Char Siu Vide recipe: http://blog.sousvidesupreme.com/2012...siu-sous-vide/

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4872

                #10
                Nice job KA. Looks great!

                Comment

                • Karon Adams
                  Charter Member
                  • Feb 2015
                  • 1515
                  • Chattanooga TN
                  • Karon Adams
                    Consort of the Flame
                    Cooking is a Sacred Endeavour
                    Big Poppa's Drum conversion
                    Maverick wireless meat & grill thermometers
                    Thermopen Instant Read Thermometer
                    Pit IQ blower

                  #11
                  These are steaks sliced from a pork loin. HWMO has become quite the fan, as have I. The bag has a few tablespoons of the Lemon Confit Brine, one tablespoon of butter, half a teaspoon of smoke caramel and a tablespoon of apricot preserves. Let it swimm at 130 for about an hour.

                  Pull out the meat and dry. bring the skillet to 400 degrees. put the bag juices into a cup with a tablespoon or so reserved in a jar, dissolve about 1/4 tsp corn starch in the reserved bag juice. Shake well in the jar.

                  Tablespoon of butter in the 400 degree skillet. when the butter begins to color, toss in the pork. sear side one, flip and move the meat 90 degrees around the skillet. work the meat all around, standing the meat on edges, against one another to render the fat on the sides, giving you some NICE crispy crunchy!

                  when the sear is done, toss in the bag juices and cook to brown, takes a few seconds. add 1/4 cup vinegar (I prefer apple cider, but use what you like for flavor) once deglazed and the sauce begins to cook close to caramel, toss in the reserved juice & starch if the sauce hasn't cooked thick enough (I don't often have to do that.)

                  plate with the sides and bread and enjoy.

                  No berries in the sauce. the bits you see are bits of the fat from the steaks that broke from the meat during the sear. can't lose that yummy bite of crunchy.

                  I'm glad you guys like it. the meat tastes like butter. it is SO smooth. the texture, it is almost creamy! think of your favorite baked custard. now, think about shifting that flavor from sweet to meat. that is very much what we have here. I'll say this, I sliced too thin. it cooled an dried a touch more than I wanted. I'll slice thicker, next time. but, in honesty, I only slice for photos. I prefer to eat it sliced bite by bite to hold the heat.

                  I AM looking forward to the new plates. going to have to decide the best method for heating the plates.

                  Comment

                  • Willy
                    Charter Member
                    • Apr 2015
                    • 1783
                    • High Desert of the Great Southwest

                    #12
                    I gots to know--HWMO?

                    Comment


                    • gcdmd
                      gcdmd commented
                      Editing a comment
                      He Who Must Obey, frequently found consorting with She Who Must Be Obeyed.

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                  Meat-Up in Memphis 2021

                  Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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