MacKenzie Posted October 24, 2015 Author Report Share Posted October 24, 2015 You said you overcooked the pork by 10 degrees, what temp were you shooting for. Poochie, I was hoping to take the roast off the grill in the 145 -150 F but I wasn't paying attention. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 24, 2015 Report Share Posted October 24, 2015 Thanks, Poochie, it did occur to me to put hot sauce on and then I thought of Tony and used Ketchup I'm gonna pretend that I didn't read that and that it's really Sriracha - as it should be! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 25, 2015 Author Report Share Posted October 25, 2015 Another one of the pork loin dinners but I'm posting not because of the pork but in spite of it and because of new veggie cooking method. Some carrots out of the garden and red potatoes out of someone else's garden. Sliced them evenly, rubbed with grapeseed oil, sprinkled with black pepper and SVed at 194F for 30 mins. Totally different texture than boiling and totally different flavour, more fresh flavour and smoother firmer texture and evenly cooked throughout. Also maintained the red of the potato. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 25, 2015 Report Share Posted October 25, 2015 Nice potatoes and carrots. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 25, 2015 Author Report Share Posted October 25, 2015 This was all about testing the veggies and had I given it more thought I would have add some pizzazz to the plate. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2015 Report Share Posted October 26, 2015 No need for bling on that plate, MacKenzie! Thanks for showing the way. Need to do some SV carrots soon!! Quote Link to comment Share on other sites More sharing options...
