I'll admit I have never even thought about doing Pork in my Sous vide?? (I've don Steaks, Chicken, Vegetables, Eggs Benedict and used it to reheat hunks o Brisket ( <---ITs wonderful for that ) but never Pork chops? I have 4 in the fridge right now so I think today is the day to fix that omission!! Thanks for the inspiration!!
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First real run at Sous Vide
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
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