I was in SF for the weekend meeting up with a friend I hadn't seen for about 10 or more years. Had none of my BBQ stuff with me, but he had mentioned that he had been playing around with a new sous vide. I have a joule at home but my first attempt at trying SV was an away game on his Anova.
I found a killer butcher shop in SF (the Fatted Calf) that had some Berkshire Heritage pork. Decided to try some pork chops - they were amazing!
I didn't get all hardcore and try to SV overnight, just about an hour and a half in the hot tub at 138 and then pan fried in a cast iron with some ghee. Seasonings were simple- salt, pepper, fresh rosemary, and thyme.




I found a killer butcher shop in SF (the Fatted Calf) that had some Berkshire Heritage pork. Decided to try some pork chops - they were amazing!
I didn't get all hardcore and try to SV overnight, just about an hour and a half in the hot tub at 138 and then pan fried in a cast iron with some ghee. Seasonings were simple- salt, pepper, fresh rosemary, and thyme.
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