Re: Sous vide
 

Links are definitely juicier. Texture is, if anything, improved. Searing on cast iron give the brats that snap when you bite into them. Plus there is no danger of overcooking them compared to finishing on the grill.

Not sure where you got 10 hours, Adam. My smilie times 10, maybe?
Cook time was two hours.

Re: Sous vide
 

mmm brat snaps, makes me think of shack :dr

Re: Sous vide
 

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error :rolleyes:

Re: Sous vide
 

Let us know how it turns out, Michael.

Re: Sous vide
 

Peter, I was skimming it quickly and misread the post.

Re: Sous vide
 

:sl

Don't let that happen ever again.

Re: Sous vide
 

;s















































EAD.

:D

Re: Sous vide
 

I cooked all the steaks medium rare and then seared the one steak longer, but left it a little pink.

Everyone loved the steaks, and our friends will be getting a sous vide unit soon :)

Re: Sous vide
 

Glad it worked out for you, Michael.

Re: Sous vide
 

Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store :dr

Re: Sous vide
 

Please post some pics and your opinion. Sounds yummy.

Re: Sous vide
 

I'll try to remember to take pictures this time :tu

Re: Sous vide
 

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

http://i867.photobucket.com/albums/a...psqnbrkucn.jpg

http://i867.photobucket.com/albums/a...pstokky652.jpg

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

http://i867.photobucket.com/albums/a...pszkho89zu.jpg

Re: Sous vide
 

holy f*** dom :dr :dr

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You just won the internet for the day. :dr :dr :dr

Re: Sous vide
 

Looks awesome, Dom!

Re: Sous vide
 

OMG Dom! That looks so amazing. Please please share the recipe!:dr:dr:dr

Re: Sous vide
 

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin

http://i867.photobucket.com/albums/a...psdwl5gqsa.jpg

Next I flipped it over for scoring and seasoning.

http://i867.photobucket.com/albums/a...psibnotokl.jpg

My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.

http://i867.photobucket.com/albums/a...ps3dp9giji.jpg

Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.

http://i867.photobucket.com/albums/a...pso8f5vthh.jpg

Re: Sous vide
 

http://i867.photobucket.com/albums/a...psffyjgjgi.jpg

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.

http://i867.photobucket.com/albums/a...psffh8xbaw.jpg

Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.

http://i867.photobucket.com/albums/a...psqnbrkucn.jpg

The sharp provolone was key to the sandwich. It really cut into the richness of the pork.

http://i867.photobucket.com/albums/a...psystxrbgw.jpg

Re: Sous vide
 

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.