Here's last night's fare. Boneless Pork Shoulder Ribs, mashed potatoes with plenty of butter, buttery organic free-range chicken gravy, and green beans with bacon. Click for hi-res.
Pork Shoulder
It was a collaboration. Robert & Julie brought the mash & green beans and I did the pork & the gravy. A nice hearty meal for a cold & rainy evening.
While the shoulder ribs were not as good as pork chops sous vide, it's probably because they need to be in the SVS longer than I had time for. Pork chops are amazing at 141F for an hour. I did these at 141 for an hour-1/2, but did not achieve the fork tender consistencies of chops. I finished them off in cast iron & bacon drippings.
Next time I'll get them started way earlier and go for a four hour run.
For those interested in the carb intake, this was virtually the totality of it for the whole day. Earlier I'd had meatza (almost zero carb) and a shake consisting of an egg, unsweetened whey powder, a tbsp of blueberries, two big tsp of full-fat Fage yogurt, and 1/4 cup heavy cream. At any rate, we played cards until after midnight and I didn't get tired until 1am, so I'm handling moderate starch intake very well. Definitely no post prandial elevated blood glucose crash.
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Please spread the word
I like to do pork chops somewhere in the 130’s for four to eight hours… they always come out tender and juicy like ribeyes.
We usually do our ribs for 10-12 hours. Amazing!
All I can say is, mmm…..!
Totally off topic, but I came across this site accidentally.
It would be funny, if he wasn’t serious…
http://www.foodrevolution.org/askjohn/30.htm
Cheers – Mark
I’m just doing a link roundup now and was looking for something moronic to add, so thanks for that!
and here’s a nice rebuttal to Ask John at http://www.foodrevolution.org: http://www.youtube.com/watch?v=gRTIkj5HF90&feature=PlayList&p=04D9E9F228E4CBD2&playnext=1&playnext_from=PL&index=12
Nice cooking, hope the meat was as succulent as it looks! Definitely a winter comfort meal.
I have some pork spare ribs, or short ribs, not sure which. Anyway, I cooked them for several hours at 145′ in my SV and felt like they could’ve gone longer. They were still pretty dense. Pork shoulder is something that has a lot connective tissue so that will take a long time for it to break down.
SV is great, isn’t it?
Looks great!
I had some mashed potatoes yesterday with my salmon and squash (along with half a stick of butter). Perhaps the subconscious influence of Matt Stone? Maybe he really works for the Idaho Potato Commission.
Hey wait! Potatoes are “allowed?”
If you like ‘em, tollerate ‘em, don’t still need to lose a lot of weight and have them with some degree of sane frequency, sure, why not?
sweet! I do like them, they are (at least for me) super easy to digest… I do want to lose about 15 pounds though still. So I will eat them in moderation.
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