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NW IA | Take a pork loin and brine it if you want. Grill or smoke it to an internal temp of 125-130, this can be done a day or two ahead. The reason for this is so it doesn't dry out, it is not fully cooked yet, but the sous vide does that job. Let it cool and vac pack it for the day of the gathering. The day of the gathering, start a big pot or beverage cooler full of water with the sous vide machine and set to 145 degrees, When the water is heated to temp, submerge the vac pack bags of pork loin and let it go for 4 hours. The pork loin will be done, juicy, and very simple. | |
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Suggestions Needed for Main Dish Cooked Outside
