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In Reply to: St. Louis Style Pork Steak posted by Tn Hank on February 15, 2016 at 19:51:06:
Season then vacuum pack in a bag made for sous vide cooking. I have an Anova sous vide and love it and now selling for 139 it's a steal and has many, many uses!!! Sous vide a pork steak at 131° for 12-18 hours and it will be fork tender. Then ice bathe and fridge til ready to use. Then flash fry in a cast iron skillet or over screaming hot coals for a couple minutes a side and done. You could also season, cold smoke for an hour or so, sous vide and grill or fry to finish. Lots of sites on sous vide cooking, from desserts to sides and main dishes. Pork belly and beef shortribs done in a sous vide for 30-48 hours, then quick grilled, make you slap the crap out of yourself. 48 hour shortribs done at 131°, then finished on the grill, med rare and fork tender like pot roast.......but I ramble, food for thought, VERY fun toy!!!
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