What did everyone cook today?
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Yesterday I cooked probably one of the best pork loins I have ever had. I started the process a couple of days ago by injecting the pork loin with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector. After injecting I seasoned the loin with Ultimate Pork Chop and Roast Rub and let it set in the refrigerator for a couple days. I decided I would try a sous vide technique that I had never used before, and that technique was to use an ice bath and start my cook remotely from work. So before I left for work yesterday I put the vacuum packed meat in the container I was using and filled it with enough water to just cover the meat. I then filled the rest of the container completely with ice and headed to work. Not knowing how long the ice would last and keep the meat at or below 40 degrees I crossed my fingers and hoped it would hold out until at least 1, and it actually maintained a safe temp until about 1:30. At this point I used my app to stun on the sous vide to 143 degrees for 4 hours, it took about 30 minutes probably for the water to come up to temp. When I got home from work, I simply pulled the meat out and reseasoned with the pork rub and seared it on the stove in cast iron. The results were amazing, between the Pa’s injection and the rub, the flavor and juicyness were out of this world. My 3 year old loved it and my wife who isn’t a huge pork fan even commented on how good it was!
Out of the sous vide.
Reseasoned and searing.
Final product.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Yesterday I cooked probably one of the best pork loins I have ever had. I started the process a couple of days ago by injecting the pork loin with Soluble Pa’s Black Bull BBQ Seasoning using Walton’s Automatic Syringe Injector. After injecting I seasoned the loin with Ultimate Pork Chop and Roast Rub and let it set in the refrigerator for a couple days. I decided I would try a sous vide technique that I had never used before, and that technique was to use an ice bath and start my cook remotely from work. So before I left for work yesterday I put the vacuum packed meat in the container I was using and filled it with enough water to just cover the meat. I then filled the rest of the container completely with ice and headed to work. Not knowing how long the ice would last and keep the meat at or below 40 degrees I crossed my fingers and hoped it would hold out until at least 1, and it actually maintained a safe temp until about 1:30. At this point I used my app to stun on the sous vide to 143 degrees for 4 hours, it took about 30 minutes probably for the water to come up to temp. When I got home from work, I simply pulled the meat out and reseasoned with the pork rub and seared it on the stove in cast iron. The results were amazing, between the Pa’s injection and the rub, the flavor and juicyness were out of this world. My 3 year old loved it and my wife who isn’t a huge pork fan even commented on how good it was!
Out of the sous vide.
Reseasoned and searing.
Final product.
Tex_77 Sounds great! Out of curiosity is there a reason you didn’t go with a longer cook time on rather than the ice bath hold? So many sous vide recipes seem to go on for days. As is the case for some short ribs my boss threw in yesterday
Better Living Through BBQ!
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Tex_77 Sounds great! Out of curiosity is there a reason you didn’t go with a longer cook time on rather than the ice bath hold? So many sous vide recipes seem to go on for days. As is the case for some short ribs my boss threw in yesterday
Joe Hell Most of the recipes I saw called for an hour to 4 hours max cook time, so I went with the four hour time frame, so it would be ready finish when I got home. Pork loin is usually pretty tender to begin with, so I don’t think it needs an extended cooking time. The ice bath was merely a way to enable me to be able to start the cook remotely, I suppose I could have just started it in the morning, but I didn’t want to risk it being mush, since I didn’t see any recipes calling for an 8 hour plus cooking time. I have done pulled pork with the sous vide before, and it called for either a 24 or 48 hour cook at 165, then finished on the smoker for a few hours. It was some of the best pulled pork I have ever had, and everyone at the meeting I served it at had nothing but rave reviews of it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Most of the recipes I saw called for an hour to 4 hours max cook time, so I went with the four hour time frame, so it would be ready finish when I got home. Pork loin is usually pretty tender to begin with, so I don’t think it needs an extended cooking time. The ice bath was merely a way to enable me to be able to start the cook remotely, I suppose I could have just started it in the morning, but I didn’t want to risk it being mush, since I didn’t see any recipes calling for an 8 hour plus cooking time. I have done pulled pork with the sous vide before, and it called for either a 24 or 48 hour cook at 165, then finished on the smoker for a few hours. It was some of the best pulled pork I have ever had, and everyone at the meeting I served it at had nothing but rave reviews of it.
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Tex_77 That makes sense. The ice bath sounds like a good way to delay stuff…I’m all about the timing when it comes to meal prep. Good idea!
Joe Hell I think there may be an ice bath App feature on the Anova where it will send you an alert once the temp gets over 40, but I don’t have mine plugged in right now to check it, there was conflicting information available when I googled it.
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Tex_77 :thumbs_up: That looks nice and juicy!
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Tried my hand at the dehydrated bacon only I did mine on my green mountain not the dehydrator with the salt and vinegar and Bloody Mary at 160-170° should be done in about an hour
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Tried my hand at the dehydrated bacon only I did mine on my green mountain not the dehydrator with the salt and vinegar and Bloody Mary at 160-170° should be done in about an hour
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blackbetty61 and done the salt and vinegar is amazing the bloody mary is pretty awesome as well a little spicy the wife likes the salt and vinegar better than the bloody mary
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blackbetty61 and done the salt and vinegar is amazing the bloody mary is pretty awesome as well a little spicy the wife likes the salt and vinegar better than the bloody mary
blackbetty61
Nice. Did those two as well. My Bloody Mary was the wing shake. Preferred the Bloody Mary wing shake myself.
Looks great!
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Put down a layer of bacon, then baby spinach leaves, spices and wrapped this pork tenderloin.
Been on the traeger since 2pm at 225.
Just kicked the heat up to 325 to start the bacon browning.
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blackbetty61 YES! Good job, now we need this to spread! dennishoddy that looks like it tasted amazing!
I made a red sauce and didnt have any italian sausage in my freezer so I used the rest of the “Andouille” that I added some shrimp to and it was amazing!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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blackbetty61 YES! Good job, now we need this to spread! dennishoddy that looks like it tasted amazing!
I made a red sauce and didnt have any italian sausage in my freezer so I used the rest of the “Andouille” that I added some shrimp to and it was amazing!
Jonathon I’m not gonna lie I’m kinda sad I didn’t do it all with the salt and vinegar. The way the fat just melts as soon as you bite into it is great then you get the vinegar taste…the Bloody Mary is almost too salty and spicy maybe cause it’s a mix and not the wing dust?..I think the next time I do this I’ll use cinnamon and sugar…that’s gotta be good sweet and salty… I think everyone should try this🤯
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blackbetty61 I’m digging that perforated sheet pan and rack system you have there! (Because I’m nerdy that way)
Joe Hell Thanks it’s called the bull rack system it works great in my green mountain for giving me more room when I smoke snack sticks or jerky just have to rotate…it has 6 sheets
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Joe Hell Thanks it’s called the bull rack system it works great in my green mountain for giving me more room when I smoke snack sticks or jerky just have to rotate…it has 6 sheets
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 We had our official grand opening and ribbon cutting for the butcher shop yesterday so I made grilled chicken wings using a seasoning called ‘Tandoori Glory’ from Spiceology. We also served a smoked tri-tip crostini with blue cheese and arugula and an Asian influenced lettuce wrap with my Walla Walla Sweet Onion ground sausage. Local restaurant Passatiempo made a wonderful Taurine that made believers out of us liver haters. Devona Winery poured a selection of wines and I poured on behalf of Laht Neppur brewery from Waitsburg, WA…
Better Living Through BBQ!
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Tex_77 We had our official grand opening and ribbon cutting for the butcher shop yesterday so I made grilled chicken wings using a seasoning called ‘Tandoori Glory’ from Spiceology. We also served a smoked tri-tip crostini with blue cheese and arugula and an Asian influenced lettuce wrap with my Walla Walla Sweet Onion ground sausage. Local restaurant Passatiempo made a wonderful Taurine that made believers out of us liver haters. Devona Winery poured a selection of wines and I poured on behalf of Laht Neppur brewery from Waitsburg, WA…
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