sous vide
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Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )
Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...- mark in the pit
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- how long how to mark in the pit mark raybin pit boss pork pulled pork sous vide what temp
- Replies: 2
- Forum: Pork
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Pops brined / deepfried / bone in chicken thighs .
I put the thighs in Pop's brine minus the brown sugar but added 1/2 cup of salt free cajun seasoning . In the brine 6 days . SV 154.5 for 3 hours . Pulled out of sv dried off . I used Louisianna chicken fry coating . Its a wet paste then dry mix to cover the paste . Into deep fryer...- chopsaw
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- fried chicken pops brine sous vide
- Replies: 7
- Forum: Sous Vide Cooking
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PRIME RIB, SMOKED, SOUS VIDE, & TORCHED, AN EXPERIMENT
I had a couple of PR's in the freezer & have been wanting to SV one. But I wanted to get a smokey flavor & a crust on the outside. I also wanted to have it be fork tender. Well this experiment was a success. I started with a 2 bone Angus Choice PR cut from the chuck end. Here we go: I...- SmokinAl
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- prime rib smoked sous vide torched
- Replies: 82
- Forum: Sous Vide Cooking
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SV " fried " chicken breast
Bought the Anova a few weeks ago . Wanted to try this . 3 boneless skinless breast cut the small end off , and pounded the large end to about the same thickness . Simple garlic salt and black pepper . In the bath @ 145 for 2 hours or so . Then double dip in seasoned flour and into a hot pan...- chopsaw
- Thread
- chicken breast sous vide
- Replies: 3
- Forum: Sous Vide Cooking
