Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on August 31, 2014, 07:04:55 PM
-
Pork loin was seasoned with Penzeys Smoky 4 S Salt.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00567_zps7aeb0ea5.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00567_zps7aeb0ea5.jpg.html)
Bagged and headed to the bath. I am cooking it at 141 degrees for 4 hours.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00568_zps56bec6a8.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00568_zps56bec6a8.jpg.html)
My wife found a recipe that she wanted to try for Twice Baked Potato Casserole. This is the recipe she got from here:
http://www.momontimeout.com/2014/08/twice-baked-potato-casserole-recipe/
Ingredients
• 8 medium potatoes, scrubbed and dried
• 2 Tbls olive oil
• 1 Tbls kosher salt
• 3/4 pound sliced bacon, cooked and crumbled (how to bake bacon)
• 2 cups shredded sharp cheddar cheese
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 5-6 green onions, sliced
• salt and pepper to taste
Instructions
1. Preheat oven to 400 degrees.
2. Rub potatoes with olive oil and salt and place on baking sheet.
3. Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
4. Let cool for 15 minutes.
5. Preheat oven to 350 degrees.
6. Cut potatoes into bite-sized pieces and place in a bowl. It’s perfectly acceptable for the potato pieces to slightly fall apart.
7. Stir in mayonnaise and sour cream.
8. Set aside 1/3 cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
9. Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree
oven for 30 minutes, removing foil for the last 10 minutes.
10. Top with remaining sliced green onions and serve.
She followed the recipe except we used red potatoes and boiled them until tender. She also used my smoked sharp
cheddar cheese. We also used my Grid Iron as the 350 oven. Here it is ready to go onto the Grid Iron.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00570_zpsd30bfd04.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00570_zpsd30bfd04.jpg.html)
Put in the Grid Iron at 350 degrees for the first 20 minutes.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00573_zps46096999.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00573_zps46096999.jpg.html)
Loin was pulled from the bath at the 4 hour mark. I temped it with my Thermapen and it was 141 degrees end to end.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00575_zps6c4d0d58.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00575_zps6c4d0d58.jpg.html)
Put in the Grid Iron on my grill grates. I will go about 2 minutes a side to sear it.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00576_zps860bd7f6.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00576_zps860bd7f6.jpg.html)
Potatoes are done!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00578_zpsd9e04688.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00578_zpsd9e04688.jpg.html)
Loin is done!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00581_zps1b1b78fb.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00581_zps1b1b78fb.jpg.html)
My plate with some mini cob.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00583_zps11bd0a49.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Sous%20Vide%20Pork%20Loin/DSC00583_zps11bd0a49.jpg.html)
Loin was excellent, but the potatoes stole the show. They were mouthwatering delicious! My wife said the only thing she may
do the next time is use Russets instead of the reds to give it a creamier texture. The Penzeys 4S added a light touch of smoky
goodness to the loin which came out real juicy and fork tender.
-
Great looking meal Mike!
-
Just plate me, Mike!! Looks fantastic!!
Art
-
Very nice looking meal Mike! Without any further ado......plate me PLEASE! :P Great job buddy! ;)
-
Fantabalous!!!!!
-
I can do a few slices of that pork loin. ;)
-
Those potatoes look amazing!
The pork looks great too!
-
I'm thinkin a low fat meat like a pork loin would be perfect to cook sous vide
-
Those potatoes look amazing!
The pork looks great too!
Yep
-
That is a great looking meal. The potato casserole is a good idea and recipe. Bookmarked.
-
O master of all things cooked over fire, we salute you! 8) Looks great Mike! business as usual for you brother, have a great weekend
-
Bookmarked.............Great looking meal. Got to do those potatoes soon.
-
I make twice baked a few times a year, but wait to try your idea. Bookmarked
Plate looks awsome ;D
-
Those potatoes look amazing!
The pork looks great too!
Yep
Oh yeah! Bookmarked. Wish I didn't already have plans for tonight's dinner!
-
Just plate me, Mike!! Looks fantastic!!
sparky
me too. 8)