Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on March 19, 2020, 08:10:38 PM

Title: Sous Vide Experiment
Post by: HighOnSmoke on March 19, 2020, 08:10:38 PM

Dinner tonight was a successful experiment with pork belly. I cut up a long strip of pork belly, seasoned it with Meat
Church BBQ Holy Gospel and vacuum sealed it overnight. This morning I put it in my Sous Vide hot tub at 176 for 9
hours. Once out of the hot tub I dried it off and deep fried it for a couple minutes until it was browned. It was super
moist and delicious with a nice crust. Served with some homemade mac n cheese. Will definitely be doing this one again.

(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Belly/i-gF2QBHc/0/d7114ea2/L/Pork%20Belly-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Belly/i-gF2QBHc/A)

(https://photos.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Belly/i-xRvq5nW/0/21694818/L/Pork%20Belly-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Sous-Vide-Pork-Belly/i-xRvq5nW/A)

Title: Re: Sous Vide Experiment
Post by: Lines on March 19, 2020, 08:54:28 PM

Looks and sounds awesome sir!

Title: Re: Sous Vide Experiment
Post by: ACW3 on March 20, 2020, 02:57:40 AM

Looks great, Mike!  You really got my mouth watering.  I may have to give this one a try.

Art

Title: Re: Sous Vide Experiment
Post by: TMB on March 20, 2020, 09:25:09 AM

Looks really good Mike!  :thumbup:

Title: Re: Sous Vide Experiment
Post by: sliding_billy on March 20, 2020, 10:07:33 AM

Sounds amazing.  You have more patience than I do.  I get jumpy after running the sous vide for 3 hours or so.  :D

Title: Re: Sous Vide Experiment
Post by: Tailgating is my game on March 20, 2020, 11:20:54 AM

Mike that looks great!!!

Title: Re: Sous Vide Experiment
Post by: Pappymn on March 20, 2020, 11:44:02 AM

That looks fantastic


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Title: Re: Sous Vide Experiment
Post by: ClimberDave on March 20, 2020, 12:29:06 PM

Nice!!   Looks delicious love  pork belly    :thumbup: :thumbup:

I also  did some experimenting with sous vide, yesterday  I bagged some chicken wings with  Kosmos Lemon Pepper  Wing dust.

Cooked for  2 hours at 160 degrees,  dried them off and crisped up the skin on my  Weber  kettle  then tossed on a  Korean like Gochujang  sweet spicy glaze that i made up,  then tossed them back on the Weber caramelize.

They came out great,  I regret not getting any pictures    >:(