Sous-B-Q: Smoked Pork Belly

Smoking fresh pork belly creates a versatile flavor profile quite different than that of the cured product commonly known as "bacon."

Brown Stock (Pork)

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.

Buttermilk Fried Chicken Wings

The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.