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Author Topic: Sous Vide Experiment  (Read 11525 times)

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Offline HighOnSmoke

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Sous Vide Experiment
« Reply #-1 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.



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Mike

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Offline Lines

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Re: Sous Vide Experiment
« on: March 19, 2020, 08:54:28 PM »
Looks and sounds awesome sir!
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Offline ACW3

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Re: Sous Vide Experiment
« Reply #1 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
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Offline TMB

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Re: Sous Vide Experiment
« Reply #2 on: March 20, 2020, 09:25:09 AM »
Looks really good Mike!  :thumbup:
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Offline sliding_billy

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Re: Sous Vide Experiment
« Reply #3 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
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Offline Tailgating is my game

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Re: Sous Vide Experiment
« Reply #4 on: March 20, 2020, 11:20:54 AM »
Mike that looks great!!!
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Offline Pappymn

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Re: Sous Vide Experiment
« Reply #5 on: March 20, 2020, 11:44:02 AM »
That looks fantastic


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Offline ClimberDave

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Re: Sous Vide Experiment
« Reply #6 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    >:(
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