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Good Eats 1-1/2 pounds pork tenderloin 1 package NOH brand Char Siu marinade dry 1/4 cup honey Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents. Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well. (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal: Put the sealed pouch into the refrigerator to marinate for 12-24 hour. Fill and preheat the water bath to 140*/ 60C. Submerge the cooking pouch in the water oven to cook for 4 hours: Heat a grill or grill pan to very hot or turn the broiler to high. Remove pouch from the water bath and the tenderloin from the pouch; Pat the meat dry with paper towels. Baste all sides with honey. Char it on all sides on a very hot BBQ grill. (I use a weed burner) After charring: Baste the top surface again with honey and allow to cool slightly. Slice and service or use it in your favorite dish. 2012 Frm - sousvidesupreme.com

That sounds really good. I make a cracker crust pizza that is best used as an appetizer pizza so I can imagine how good your cook was. I do agree a recipe is not given proper justice without a picture.

Sorry to hear that, buddy. I, on the other hand, celebrated our first day above 60F in 4 months by opening a bottle of bubbly and drank it out on my deck Tuesday, while roasting a chicken on the KK. A beautiful day all around. Hope yours turns around starting today! And yes, Murphy was an optimist!