MacKenzie Posted January 24, 2016 Report Share Posted January 24, 2016 Sous vide a pork tenderloin and cut a section into strips to make sticky pork. 300F grill, baste pork strips with this mixture: 6 minced garlic cloves 1/4C soy sauce 1C brown sugar 1T corn starch Grill for 15 mins, then baste again at 30 mins. and let it sit on the grill for another 15 mins. Total time on the grill is 45 mins. Here it is just after putting the pork strips on the grill. After 45 mins. and ready to remove from the grill. Plated with some rice, tomatoes and mushrooms Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2016 Report Share Posted January 24, 2016 OK, it's the elephant in the room - why the skewers AFTER you cooked the pork (which looks awesome, btw)?? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2016 Author Report Share Posted January 24, 2016 Thanks, and that's easy, it was a fun way to eat rather than a fork. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2016 Report Share Posted January 24, 2016 Thanks, and that's easy, it was a fun way to eat rather than a fork. Bet eating that rice was a b!tch?! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2016 Author Report Share Posted January 24, 2016 I'm ambidextrous, in one hand a stick with pork and in the other a fork with rice. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2016 Report Share Posted January 24, 2016 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 24, 2016 Report Share Posted January 24, 2016 Nice looking cook. Nice looking pans - Yea I'm weird like that. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted January 24, 2016 Report Share Posted January 24, 2016 Great cook and looks like a lot of fun! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 25, 2016 Report Share Posted January 25, 2016 Bet eating that rice was a b!tch?! Now thats funny... Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2016 Report Share Posted January 25, 2016 Thanks, Tony. I do admit that I have a twisted sense of humor! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 25, 2016 Author Report Share Posted January 25, 2016 I sliced up some of the SV pork tenderloin for a pretzel bun lunch today. Putting things together- Added some of the sticky garlic sauce- The finale. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 25, 2016 Report Share Posted January 25, 2016 Love that lunch...great sandwich with chips on the side, I'm hungry now Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2016 Report Share Posted January 25, 2016 I knew better than to log into the Forum hungry! Gonna need a snack just to make it to dinner now! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted January 26, 2016 Report Share Posted January 26, 2016 Country-style Ribs would work as well. Thank you for the inspiration. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 26, 2016 Author Report Share Posted January 26, 2016 Yes, they would EGGARY. I was originally going to do ribs but then I had the pork tenderloin in the deep freezer and it needed to be used so I thought why not. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 26, 2016 Report Share Posted January 26, 2016 Great looking sandwich. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
skreef Posted January 28, 2016 Report Share Posted January 28, 2016 Nice Sandwich Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 28, 2016 Report Share Posted January 28, 2016 Both of those cooks look great MacKenzie. I'm guessing you could use pork loin for the strips. Or Boston Butts. Making me hungry looking at all these pictures this morning. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 29, 2016 Author Report Share Posted January 29, 2016 Used up the last of the SV pork tenderloin to make a soup for lunch using the bag juices. Thru in some celery, onion, potato, red pepper, carrots as well as the end of the pork. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 29, 2016 Report Share Posted January 29, 2016 That soup looks delicious!! Quote Link to comment Share on other sites More sharing options...
