Recipes tagged with #Norm King
124 recipes
Sous-B-Q: Beef Strip Loin Roast, "Nerve End"--2020
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
Sous Vide: Pork Shoulder Cutlets--2021
Sous vide processing streamlines this classic old-fashioned dish by eliminating the necessity of "pounding" the meat to achieve tenderness.
Sous Vide: Beef Chuck Roast "Steak"--2020
What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
Sous Vide: Prime Rib Bones (dem bones, back bones, beef bones, etc.)--2020
Beef ribs are becoming a more popular application of sous vide processing, with minimized shrinkage and unique results.
Sous Vide: "Green Machine" Seasoning
Sous vide processing provides perfectly cooked food--this vibrant seasoning creates a flavorful, aromatic punch.
Sous-B-Q: Hot Smoked Pork Butt (Shoulder): Sliced Roast or Seared Steaks
The term "pork butt" can be confusing until we realize that "butts" were cask like barrels traditionally used to transport pork--and whisky.