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."
Sous-B-Q: Pork Belly, Part Two–Double Smoked
Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.
Sous Vide: Seasoning Proteins Effectively
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.
Sous-B-Q: Center Cut Pork Loin Roast–2021
This cut benefits greatly from the moisture preserving characteristics of sous vide processing.
Sous Vide: Bacon Wrapped Pork Tournedos–2020
This perpetual popularity of bacon cannot be underestimated--it can be successfully combined with almost anything.
Sous Vide: Pork Tenderloin Persillé–2020
This economically priced cut combined with a French inspired presentation adds an unexpected WOW factor to the overall experience.
Sous Vide: Pork Tenderloin–the Breaded Cutlet–2020
Sous vide processing brings uniform tenderness, consistency, and even a bit of flair to this classic home style dish.
Sous Vide: Preparing a Whole Pork Loin for Sous Vide Processing–2020
Big box stores offer discounted primal cuts of meat, among them whole pork loins. This article explains how to make the most of the savings.
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-B-Q: Baby Back Pork Ribs 2021
Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.
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.
Sous-B-Q: Dry Rub Pork Spare Ribs
Pork spare ribs have become one of the most popular synergies of sous vide processing and traditional rustic culinary styles.