Sous Vide Pork Steak

[sliding_billy]

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.

[HighOnSmoke]

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. I really need to get our fan fixed over the stove.

[RAD]

Looks great Mike

[cookiecdcmk]

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?

[HighOnSmoke]

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.