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Food Thread: Pulled Pork The New-Fashioned Way

As much as I enjoy smoking large chunks of pig in my trusty R2D2 unit, when compared to simply Sous Viding a pork butt and then finishing it in the oven or the grill, it's hard to argue with the results. It's better. Moist and perfectly seasoned and so easy to pull that I am tempted to just plop it down on the table and tell everyone to pull their own (not really).

For some reason pork takes very well to Sous Vide, which means I have been cooking a lot more of it. Gone are the days of an even slightly overcooked chop or roast. And because the entire cut reaches the desired temperature, I have been experimenting with great success with lower final temperatures, knowing that I won't hit an unappetizing bit of under-cooked meat in the middle or around a bone.

The fun part is deciding how to finish it. Since it just snowed here yesterday and I had to shake ice of the grill cover to make dinner last night, I am tending towards a nice oven roast to give it a bit of bark and color.

Oh, another great thiing is that all of the cooking juices are retained in the bag, so I either make a BBQ sauce from them or pour them into my existing sauce. I use a pretty basic dry rub on the butt, so the juices are flavored nicely and add to the sauce.

Yes, I sound like some maniac Sous Vide evangelical, but for those of you who enjoy playing around with cooking technique, it is a hoot, and the bonus is fantastic results with minimal effort.

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I love to cook. I love to eat. I love to sit around the dinner table with friends and family and enjoy the entire process. But spare me the metaphysical, new-age bullshit. Juggling a Lot Right Now? Cook Slow, Not Fast

If you're able to be at home right now, a few minutes of mellow prep early in the morning can yield a braise that'll feed you for days. And the aromas of hands-off, slow cooking have the added bonus of reminding you to stop and breathe, to take a break from worrying about dinner. Your nose can tell that the cooking is already happening, and that the meal is going to be good.

Oh..for fvck's sake! It's cooking! Nothing more, nothing less. Raising it to some pompously pious level is insulting to the people who like to cook for its own sake, and to the people who can't be bothered, or simply don't give a rat's ass about cooking and do it to provide fuel. That's fine. And more honest than this snobbish little twit.

[Hat Tip: Misanthropic Humanitarian] [He knew it was going to get me exercised!]

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Yup...that's a lot of work, but it is very tempting. I know that those onions are going to be glorious, so maybe the rest of the dish will be too! Classic Cajun Jambalaya Besides, the magazine's recipes are almost always solid. I'll bet it's worth the trouble.
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I can't resist this guy. He seems to have a really good time no matter what he cooks. This video is particularly lighthearted.

Here's a link to another video...this time he's making coffee cake, and it looks great!

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Sorry about the lack of content...if anyone ever reads the content! I have people coming over this evening. Did you hear that Governor Murphy? I HAVE PEOPLE COMING OVER THIS EVENING!
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Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis, crisp bacon (although I am moving toward less crisp), low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!