Why in the world would you ever need to sous vide a pork tenderloin?
This question has come up quite a few times in the ten years I’ve been a sous vide practitioner. The answer is pretty straightforward: flavor and convenience.Above is thick sliced pork tenderloin with a Marsala cream sauce over brown rice. Cooked at 131°F for a mere seven hours, shocked to 70°F, then grilled for a few minutes, it’s marvelously tender and juicy. Continue reading
In my opinion, pork shoulder (aka pork butt) is one of the most versatile pieces of meat available these days.
Above are some two(ish) pound chunks I’ve cut from the whole. Trimmed a bit, I’ve bound them with twine
as a part of an unnatural act so they stay roundish during the sous vide processing — 135°F for a mere 10 hours. Once chilled, these went into the fridge to await additional attention. Continue reading
Somewhere between a second run at Dr. Strange, the first and second Damiana Margarita, and a blaze in the fireplace …
I was blessed with inspiration. I think it was the sparks.
This began as an eight-bone rack of pork. I cut it into four two-bone “chops” and then proceeded to sous vide them for five hours at 131°F. Continue reading
Posted by johngl
I don’t know what it is about this time of year, but I start to crave a breaded pork tenderloin sandwich. I even did a post on it back in the day whilst reminiscing about a joint called Millie’s Drive In located in Des Moines, IA.
I’ve changed up a few things. Wait, no, I’ve changed up everything!
Posted by johngl
Pork loin can be a little fickle: it’s rather lean and can dry out amazingly quickly when cooked conventionally.
These were cooked sous vide (in separate bags) for 4-5 hours at 131°F. They’ve been in the freezer for a couple of months, so I thought it time to finally smoke ’em. Continue reading
This latest adventure in live fire cooking came about rather innocently. I needed a way to get a bigger fire out of this (double-sided) fireplace.
The grate was too low to keep larger stacks of logs from rolling out so I set upon building a cage to hold the logs in (see above). It’s made from steel and bolts I picked up at a local hardware store and measures 36″ wide x 18″ deep x 18″ tall. Continue reading
Most glorious mum-in-law flies in — not on her broom — about once a year. Her favorite food on the planet is pork ribs. In fact, her favorite meat is pork. Ya just gotta love an Iowa farm girl.
Clockwise, from the top, St Louis cut spare ribs, shoulder (butt), and rack.
The ribs (20 hours @ 134°F), shoulder (48 hours @ 140°F), and rack (10 hours @ 134°F) were all sous vide well in advance, ice bathed, then stored in the fridge awaiting their smoke-filled finish. This is one of the greatest things about sous vide: once fully pasteurized, and as long as the bag isn’t opened, you can safely keep it in your fridge for several weeks.
Each piece of meat was liberally salted in advance of the water bath. That’s it. Nothing fancy here. I simply wanted to see what salt alone would do.
Always being interested in the science of cooking, I did some research on the smoking bit too. The result of that was a few simple things 1) charcoal for heat, 2) wood for smoke (I used dry oak chunks), 3) wait for blue smoke (the nearly invisible kind), 4) meat goes in cold and wet. Pretty simple stuff. For those interested in a shitload of details, go here.
Science works. Check out that smoke ring! Believe it or not, the ribs were in the smoker for only 40 minutes. I pulled them out of the fridge, out of the bag, left a bunch of gelatinous goo on the surface, and put them in the smoker. No added rubs, spices, or fussery. Continue reading
I like pork butts. I cannot lie. I like ’em round, and big, and once I throw them in my rig…
Well, I guess you’ll have to read on to find out what happens.
Yeah, I know, it looks like a pan-seared pork chop. It is indeed pork, but it is actually a slice off of this 48 hour (140°F) eight pound bit of porcine plumpness:
It seems like the summer of 2015 has zipped by in a flash. Where does the time go? I moved to Maryland just a few weeks ago, didn’t I? In nine days, it will be three years.
I thought I’d celebrate Summer’s end in high style.
I’ve become a huge fan of St. Louis cut ribs for various reasons, but that’s another post. Actually, it’s a previous post. I don’t recall the link, so just search for it. Continue reading
Decades ago, in a land far, far away, a housemate introduced me to several Asian-inspired dishes. I wasn’t as fluent in cooking back then, but this recipe has stuck with me throughout the years without much modification. Marcotte called them Pork & Crab Meatballs.
BigDMcC, another old friend, calls them John’s Crabby Balls. The name seems to fit.