Jump to content

What are you Grilling now?


Edwood

Recommended Posts

Looked at what it would take to SV pulled pork.

http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html

Still requires a Colin-like 18-24 hours in the meat Jacuzzi, and a few hours to actually finish (although you can keep the post Jacuzzi outcome in a fridge for up to a week before finishing, so there is that),

Or you could just cheat entirely ...
https://www.instacart.com/whole-foods/products/83299-niman-ranch-pulled-pork-with-barbecue-sauce-16-0-oz

Which I've had before, no complaints.

Link to comment
Share on other sites

  • 2 weeks later...

Result!

IMG_0275.thumb.JPG.55bb14e773413f80c2f866a360a75860.JPG

Easily the best that I've managed.  3 min per side on a 600F grill and just a few minutes in a 225F oven.  Pulled when the probe just touched 150 although I'd argue this is on the rarer side of medium, which for me was perfect.  The wife's smaller piece was just slightly more done, also more to her liking.  I am a happy man.

  • Like 9
  • Thanks 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.