Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on February 07, 2019, 07:14:35 PM
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I picked up a couple packages of pork steak from Porter Road butcher. I am experimenting with these in Sous Vide. I put them
in the hot tub last night at 140 for 24 hours. I have done country style ribs this way before and they came out good. Once
these are done I will give them a quick sear.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-dtXNJfs/0/5f0a3eb7/L/Pork%20Steak%2002-06-19-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-dtXNJfs/A)
25 hours in the hot tub and then seared on the stove in my 12 inch de Buyer skillet.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-ZNdVmjj/0/b72ea5ce/L/Pork%20Steak%2002-06-19-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-ZNdVmjj/A)
Plated with some boxed broccoli cheesy rice and green beans.
(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-6xxxxbQ/0/34817585/L/Pork%20Steak%2002-06-19-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Steak-02-07-19/i-6xxxxbQ/A)
The pork steaks came out perfect! I have in the past grilled them hot/fast and slow/ braised. This time I decided to give it a
shot with sous vide. This will be my preferred method for now on.
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Looks and Sounds delicious!
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Plate me buddy.
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They are do look good. I bet they were really nice and tender.
Any issues getting the fat to render this way?
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They are do look good. I bet they were really nice and tender.
Any issues getting the fat to render this way?
Definitely fork tender and juicy Cliff. No issues with the fat rendering. These were 1 inch steaks and well trimmed by the butcher. Since pork steak is part of the shoulder the long time in sous vide did the same as it would have I had cooked a whole shoulder on my smoker to 203 or so. Sous vide even works better on the country style ribs.
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Great idea :thumbup: Mike that looks great ;)
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Plate me buddy.
I'm with Gus!!
Art
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Mike those look great. I see you made me one too
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I'll send you my address so you can send me the leftovers!
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Looks like a great meal Mike.
I'll have to try that.
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Would you say the SV method is superior to a brine on the pork steaks?
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Would you say the SV method is superior to a brine on the pork steaks?
In my humble opinion yes. I have dry brined them before and they were good, but not as tender and juicy as with the Sous Vide method. With the Sous Vide you are cooking to your finishing temperature and it will not go over that no matter how long you keep them in the hot tub. With the shoulder cuts I believe putting them in the hot tub for a minimum of 24 hours does the same as smoking to an internal temp of 200 plus.
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Those look great!!
Have tried to get some of them from PR a few times they always seem to be out when I place an order :(
I found something similar in the store a few weeks ago and cooked per PR's suggestion, in BBQ sauce and beer (50/50) however I also cooked SV instead of the braise, they came out quite good.
Hopefully PR will have them the next time i order
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Those look great!!
Have tried to get some of them from PR a few times they always seem to be out when I place an order :(
I found something similar in the store a few weeks ago and cooked per PR's suggestion, in BBQ sauce and beer (50/50) however I also cooked SV instead of the braise, they came out quite good.
Hopefully PR will have them the next time i order
Try ordering around 10 to 12 O'clock on Monday. I talked to one of the guys there awhile back and he said that is the best time to make sure the meat is in stock.
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Those look great!!
Have tried to get some of them from PR a few times they always seem to be out when I place an order :(
I found something similar in the store a few weeks ago and cooked per PR's suggestion, in BBQ sauce and beer (50/50) however I also cooked SV instead of the braise, they came out quite good.
Hopefully PR will have them the next time i order
Good to know.
Thanks!! :thumbup:
Try ordering around 10 to 12 O'clock on Monday. I talked to one of the guys there awhile back and he said that is the best time to make sure the meat is in stock.
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The sear looks great. That is what gets me in trouble. Since I have no gasser (other than my Blackstone which takes a while to prep too), I end up searing in a skillet or in the broiler. SWMBO gets mad at my mess, so I end up just getting sous vide meat with no malliard reaction HAHAHA.
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The sear looks great. That is what gets me in trouble. Since I have no gasser (other than my Blackstone which takes a while to prep too), I end up searing in a skillet or in the broiler. SWMBO gets mad at my mess, so I end up just getting sous vide meat with no malliard reaction HAHAHA.
Well I was told by SWMBO that I was too NOT sear anything else on the stove. The house got way too smoky for her and the birds. ;D I really need to get our fan fixed over the stove.
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Looks great Mike
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I tried your SV method but used boneless country ribs. My wife said they were too dry. I only used the Gospel rub and nothing else. There was very little fat on the meat. Do you think that may be why they came out dry?
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I tried your SV method but used boneless country ribs. My wife said they were too dry. I only used the Gospel rub and nothing else. There was very little fat on the meat. Do you think that may be why they came out dry?
Last ones I did was in 2017. I cooked them at 138 for 12 hours. Came out juicy and tender. It could have been the meat you used, some are real good, others not so. I trim most of the fat off of my CSR's when I do them.