Barbecue/Sous-B-Q

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

Bacon is always pork belly, but not all pork belly becomes bacon. This recipe shows how sous vide benefits the uncured version.

This hard working muscle was always difficult to tenderize without turning into shred. Sous vide eliminates the risks.

Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.

The laborious task of "rubbing" the ribs is supplanted by a simple but effective "sprinkle."

This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.

Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

This recipe focuses specifically on the section of the brisket that is highest in collagen and lowest in moisture.

1 Comment

This cut benefits greatly from the moisture preserving characteristics of sous vide processing.

The synergy of sous vide processing and hot smoking creates results unachievable by any other method.

Sous vide simplifies tenderization of this iconic cut, streamlining the subsequent smoking process.