I finally moved on to some white meat
Pork Chops seasoned with salt, pepper, fresh peeled garlic and Rosemary.
Served over sauteed cabbage and some sauteed apples on the side.
140° for 45 minutes. Finished, also, in cast iron.
These were the perfect pork chops!
Wonderfully moist and tender.
I was finally 100% happy with the sear I got, too!
Lastly I moved onto a 50oz ribeye steak.
I don't think the pics do it justice. This was a massive hunk of a steak!
Simple salt & pepper seasoning.
Again, 132° for 90 min. This time I finished over charcoal.
Just amazing!
I would've never been able to cook a steak like this, this well, without the sous vide method.