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Trying to beat the storm coming in... more snow, and lots of it... 
This will be a progressive thread, so be patient...
Anywho, this is the start. Chicken wings done in the Sous Vide Supreme last night. I set the temp at 170, bagged the wings, coated with a little MH, and chicken fat was added to the pouches. I guess you can call it confit. I let them rip for approximately 5 hours, then pulled them from the bath and let them sit overnight in the fridge. These bad boys are hitting the Weber/Vortex in just a little while.
Also, I am spinning a pork loin, marinated in a simple mix of soy sauce, EVOO, fresh garlic, raw honey, and Dijon mustard. I rubbed the loin with fresh ground black pepper and a tiny bit of sea salt, then placed in a ZipLok bag and poured the marinade over it. Closed, burped, farted...
, then mushed the marinade all round the meat. It has been sitting for at least 6 hours in the fridge.
It will be going on soon...
Stay tooned...
This will be a progressive thread, so be patient...Anywho, this is the start. Chicken wings done in the Sous Vide Supreme last night. I set the temp at 170, bagged the wings, coated with a little MH, and chicken fat was added to the pouches. I guess you can call it confit. I let them rip for approximately 5 hours, then pulled them from the bath and let them sit overnight in the fridge. These bad boys are hitting the Weber/Vortex in just a little while.
Also, I am spinning a pork loin, marinated in a simple mix of soy sauce, EVOO, fresh garlic, raw honey, and Dijon mustard. I rubbed the loin with fresh ground black pepper and a tiny bit of sea salt, then placed in a ZipLok bag and poured the marinade over it. Closed, burped, farted...
, then mushed the marinade all round the meat. It has been sitting for at least 6 hours in the fridge.It will be going on soon...
Stay tooned...
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