Pequod Posted January 10, 2017 Report Share Posted January 10, 2017 Might actually give this one a go. http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 10, 2017 Report Share Posted January 10, 2017 I'll follow! Quote Link to comment Share on other sites More sharing options...
Paul Posted January 11, 2017 Report Share Posted January 11, 2017 Interesting! Love carnitas! Let us know what you think. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 11, 2017 Report Share Posted January 11, 2017 Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 11, 2017 Report Share Posted January 11, 2017 I never saw one let alone eat it but it sure looks like I've been missing something.:) Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 11, 2017 Author Report Share Posted January 11, 2017 37 minutes ago, MacKenzie said: I never saw one let alone eat it but it sure looks like I've been missing something.:) Carnitas are what pigs are made for. That they come with ribs and other parts is a bonus. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 11, 2017 Report Share Posted January 11, 2017 4 hours ago, tony b said: Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html I made this and its fabulous! I love all things banana leaves. IMO they're mobetta for tamals (taste and ease of making) ... very versatile. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 11, 2017 Report Share Posted January 11, 2017 I'm thinking that you could still wrap it in the banana leaves, but cook it Sous Vide - best of both worlds, perhaps!? Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 14, 2017 Author Report Share Posted January 14, 2017 And we're off! These pics feel so lame after seeing that 42. 2 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 14, 2017 Report Share Posted January 14, 2017 16 hours ago, HalfSmoke said: And we're off! These pics feel so lame after seeing that 42. That 42 KK is a beast for sure! Can't wait to see the finish product. Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 14, 2017 Author Report Share Posted January 14, 2017 After 18 hours, dump the sous vide bag in a bowl, extract the pork and shred. Now holding it in the fridge until dinner, at which point we char it up. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 14, 2017 Author Report Share Posted January 14, 2017 Last steps. Make some tortillas: Char the pork (broiler...next time will be on KK when not freezing rain outside). Then assemble with diced white onion, charred salsa verde (homemade), cilantro, and a squeeze of lime. Outstanding! I've braised carnitas in the past, and never achieved the depth of flavor that I did with sous vide. 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 15, 2017 Report Share Posted January 15, 2017 looks great Making my mouth water Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 HalfSmoke, that is such a tasty looking cook. I wish I was your neighbour. Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 15, 2017 Author Report Share Posted January 15, 2017 43 minutes ago, MacKenzie said: HalfSmoke, that is such a tasty looking cook. I wish I was your neighbour. We'd cook up a storm if you were. And I'd borrow your 16 when you're not looking. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 15, 2017 Report Share Posted January 15, 2017 You are all making me want to try theseOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted January 15, 2017 Report Share Posted January 15, 2017 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 17, 2017 Report Share Posted January 17, 2017 I have a b-day coming up towards the end of the month. Might have to order one of these Anova SV tools. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 18, 2017 Report Share Posted January 18, 2017 It's the best for the price point - IMHO. There are some others out there that are a bit cheaper. I just ordered this one for my nephew's birthday. Got good reviews on Amazon. Fingers crossed. https://smile.amazon.com/gp/product/B01M6AZ8CL Had I been on top of my game, I'd have remembered and gotten him the Anova when it was on sale for $99 over the holidays - DUH! 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 18, 2017 Report Share Posted January 18, 2017 10 hours ago, tony b said: It's the best for the price point - IMHO. There are some others out there that are a bit cheaper. I just ordered this one for my nephew's birthday. Got good reviews on Amazon. Fingers crossed Thanks for the tip. I haven't done any research yet. I better get busy. Quote Link to comment Share on other sites More sharing options...
