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Man, I'm in love with this Vortex and sous vide combo. Absolute perfection!!! I cooked boneless chops in the sous vide. I made an awesome smoked compound butter and used that with some baby taters and I have been craving grilled asparagus. I also made drunken apples. What a great dinner. The chops and asparagus got seared using the vortex on the Weber. The meat is so tender and I love the seared flavor of the asparagus.
The smoked compound butter has parsley, crushed peppercorns and coriander, crushed red pepper, preserved Meyer lemon, green onions, roasted garlic, fresh dill and fleur de sel.
Then I used my Polyscience hand smoker and used apple wood to smoke it. I really enjoyed this meal. Still eatin' on it. Tossing back some red wine as well!
The smoked compound butter has parsley, crushed peppercorns and coriander, crushed red pepper, preserved Meyer lemon, green onions, roasted garlic, fresh dill and fleur de sel.
Then I used my Polyscience hand smoker and used apple wood to smoke it. I really enjoyed this meal. Still eatin' on it. Tossing back some red wine as well!
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