#SousVidePorn

These sous vide marinated pork tenderloins are a straight mouthgasm 🤤. Sous vide pork tenderloin is insanely tender and juicy. Couple that with a soy sauce, garlic and lemon pepper marinade and you’ve got the perfect balance of salty and tangy. Do yourself a favor a make this recipe stat 🔥 check out the recipe now on sousvideways.com, or check out the link in bio 👆🏻 #sousvide (at Flavortown, USA) https://www.instagram.com/p/BrYPj2VAUdx/?utm_source=ig_tumblr_share&igshid=1xwbxusss3bz3

Sous vide lamb chops may be the GOAT. 🐐 These chops were covered in salt, pepper and herbs de provence, thrown in the bath for 2 hours at 136F then seared on a hot pan for a perfect finish #sousvide (at Flavortown, USA) https://www.instagram.com/p/Bosax0vHi8o/?utm_source=ig_tumblr_share&igshid=baokplssabv4

Sous vide pork belly adobo.. do I need to say more? 🤤 the flavors of the peppercorn, bay leave and garlic emulsify with a 10 hour #sousvide cook and create an unbelievably flavorful adobo. Check out the recipe on sousvideways.com, or follow the link in bio 👆🏻 (at Flavortown, USA) https://www.instagram.com/p/BokmUS4nZOV/?utm_source=ig_tumblr_share&igshid=jtagpoovotw2

Sous vide ribs >>>>. 165F for 12 hours, then finished on the grill. #sousvide (at Flavortown, USA) https://www.instagram.com/p/BoXbI0cHv1A/?utm_source=ig_tumblr_share&igshid=dxp9n4cqr3j2

Coated a ribeye in @meatchurch holy gospel rub, threw it in the bath for 2 hours at 131F, then finished on the flaming hot grill 🔥🔥. Swipe left to that money shot 🤑 #sousvide (at Flavortown, USA) https://www.instagram.com/p/BoNOuCnne2c/?utm_source=ig_tumblr_share&igshid=1ln2tgv6s9v32

Sous vide tri tip never gets old 🤤 I rubbed down this beast with some coffee and garlic seasoning, then cooked it sous vide at 131F for 3 hours, and finished on the grill. Prettty pretty dang good if I say so myself 👌🏻👌🏻 (at Flavortown, USA) https://www.instagram.com/p/Bnr1IH_n_4C/?utm_source=ig_tumblr_share&igshid=3f4vydowcv08

Sous vide pork chops at 136F for an hour, then dropped in an ice bath and finished on the BBQ for a perfect sear. Using an ice bath after cooking sous vide cools down the internal temperature of the meat, and allows you to sear longer on a grill or pan without jeopardizing the color or texture of the meat. It’s a great technique to get a nice deep sear 👌🏻🔥 #sousvide (at Flavortown, USA) https://www.instagram.com/p/BnpQh_bnV7c/?utm_source=ig_tumblr_share&igshid=1f4cqebteczk0

That edge to edge perfection life 🙌🏻 gave a beautiful bone-in ribeye a bath at 131F, then finished it off on a flaming hot grill 🔥🔥 #sousvide (at Flavortown, USA) https://www.instagram.com/p/BnZsfieHHSs/?utm_source=ig_tumblr_share&igshid=3xc464h3esxe

Tri tip cooked at 132F for 6 hours, then topped with magic sauce - chimichurri. Pretty sure I could put chimi on everything 🤤 #sousvide (at Flavortown, USA) https://www.instagram.com/p/BnALukqHX2G/?utm_source=ig_tumblr_share&igshid=19fj0kpscx8ev

136F for 6 hours is the holy grail for tri tip. Cooking at this time and temperature makes the meat incredibly tender and juicy, with a edge to edge rosy color. #sousvide (at Flavortown, USA) https://www.instagram.com/p/BmwgBqeH32N/?utm_source=ig_tumblr_share&igshid=1oeghrb4rjysg

Sous vide pork tenderloin is >>>>. Cooking the pork #sousvide results in an incredibly tender and juicy cut that you just can’t achieve with any other method. (at Flavortown, USA) https://www.instagram.com/p/Bmj3Cl-HYaj/?utm_source=ig_tumblr_share&igshid=1nyjvi6shwbi7

The pulled pork saga continues with this banger. This #sousvide pulled pork sandwich sent me straight to Flavortown 🤤. • I coated the pulled pork with @stubbsbbqsauce spicy bbq sauce, whipped up some apple cider vinegar cole slaw, then put it all together with sweet pickles on a potato bun. The spicy, tangy and sweet combo on top of the succulent pulled pork was muy delicioso. (at Flavortown, USA) https://www.instagram.com/p/Bmb7JQunuTS/?utm_source=ig_tumblr_share&igshid=g7thao066xa9

Bone-in, center cut pork chop cooked at 136F, then seared in a blazing hot cast iron 🔥. If you are tired of dry, overcooked pork, try cooking it #sousvide next time. Cooking sous vide ensures the pork is incredibly succulent, and brings out the natural flavors of the meat 🍖 (at Flavortown, USA)

Starting the weekend off right with some brats and brews. First time cooking a bratwurst #sousvide and it came out incredible and juicy 🤤🤯. Cooked at 160F for 2 hours (at Flavortown, USA)

Chinese 5 spice chicken on some delicious fried rice 🤤 smothered chicken thighs in five spice and hoisin, then dropped them in the bath for 3 hours at 165F. The chicken thighs came out incredibly juicy and tender. • On a side note, I’ve been working on something really exciting that I can’t wait to share with all my fellow foodies (hence my lack of posting recently). Hint - it’s featured in this picture 🧐 stay tuned. #sousvide (at Flavortown, USA)

Summer time = burger season. This is a waygu burger cooked #sousvide at 131F for 1 hour with cheddar cheese, grilled balsamic onions, homemade chipotle aioli and avocado 🔥🔥 (at Flavortown, USA)

Gochujang salmon with ginger garlic bok choy 🙌🏻. Put the salmon in the bath for 45 minutes at 126F, brushed the top with homemade gochujang sauce, then finished in the oven for 7 minutes for a glazed finished 👌🏻 #sousvide (at Flavortown, USA)