Whole Hog Sous Vide

Jerod Broussard

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Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#1

Whole Hog Sous Vide

June 15, 2016, 04:46 AM

Only ChefSteps.

https://www.youtube.com/watch?v=gljGbQeZbwY

https://www.youtube.com/watch?v=gljGbQeZbwY
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RonB

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Location: Near Richmond VA

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#2

June 15, 2016, 05:19 AM

I was thinking a much larger pig sous vide in a hot tub...
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1 comment

#2.1

Jerod Broussard commented

June 15, 2016, 05:23 AM

Editing a comment

If we could somehow get a swimming pool full of 250 pounders.
scottranda

Charter Member

Joined: May 2015

Posts: 2349

Location: Charlotte, NC
#3

June 15, 2016, 06:02 AM

Glad to know Glad garbage bags will work just fine. I'll go ahead and ditch my vacuum sealer / food saver!!!

Last edited by scottranda; June 15, 2016, 06:40 AM.
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1 - 2

2 comments

#3.1

Jerod Broussard commented

June 15, 2016, 08:13 AM

Editing a comment

You probably want the unscented. Unless they have a brown sugar flavor.

#3.2

scottranda commented

June 15, 2016, 09:48 AM

Editing a comment

Hahaha!!!
DWCowles

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Joined: Jul 2014

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Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#4

June 15, 2016, 06:13 AM

I will take the 12+ hrs in a wood pit anytime over the water bath...and guarantee the flavor will be a lot better
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2 - 4

4 comments

#4.2

DWCowles commented

June 15, 2016, 06:39 AM

Editing a comment

but it wasn't in a hot tub either was it

#4.3

Jerod Broussard commented

June 15, 2016, 08:14 AM

Editing a comment

You never know.

#4.4

mhalbrook commented

June 15, 2016, 11:24 AM

Editing a comment

The way I do Pulled Pork Sous Vide comes out dang close to the long cooks in the smoker only. Takes longer, but a lot less tending. 1.5 hrs in the smoker, 12 hrs in the sous vide, finish either on the grill or the oven. Few realize it wasn't 100% grill done.
MBMorgan

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#5

June 15, 2016, 06:18 AM

"If we could somehow get a swimming pool full of 250 pounders."

Jerod Broussard - No problem ... just visit any public pool after Memorial Day
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3 comments

#5.1

Jerod Broussard commented

June 15, 2016, 06:24 AM

Editing a comment

Ya had to go there.......

#5.2

Bob's BBQ commented

June 15, 2016, 06:30 AM

Editing a comment

Nice +1

#5.3

HorseDoctor commented

June 16, 2016, 06:52 AM

Editing a comment

That image just replaced the whale in my worst nightmare!!!
Spinaker

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#6

June 15, 2016, 08:04 AM

Something about suckling pigs......I just couldn't do it. Every time I would open the lid, I would picture this little guy in my profile pic.
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Breadhead

Former Member

Joined: Jul 2014

Posts: 0
#7

June 15, 2016, 09:10 AM

That was a really great cook he did. I would have browned it on a Santa Maria style grill with a rotisserie.👍
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