Post by olebud on Jan 25, 2020 22:23:07 GMT -5
Tried this one a couple days ago and had to share!
1/2 backstrap, cleaned and dried
Townsend Big Hog BBQ seasoning
Balsamic reduction
1 tablespoon salted butter
Clean, rinse, and dry the backstrap. Liberally coat with the BBQ seasoning, and vacuum seal in a Foodsaver type setup.
Preheat sous vide water temp to 130 degrees.
Add sealed backstrap and cook for 2 hours. Remove from the bag and pat dry.
Melt butter in a hot skillet, and sear the loin on all sides. While still hot, place a generous amount of balsamic reduction on the meat, and slice 1/4” thick.
This may be a hair rare for some, but we thought it was perfect! Don’t be afraid to season heavily, as this is a thick cut, and it will only be on the outer portions.
Like Hank says, I’d have taken pictures, but it didn’t last long enough!
1/2 backstrap, cleaned and dried
Townsend Big Hog BBQ seasoning
Balsamic reduction
1 tablespoon salted butter
Clean, rinse, and dry the backstrap. Liberally coat with the BBQ seasoning, and vacuum seal in a Foodsaver type setup.
Preheat sous vide water temp to 130 degrees.
Add sealed backstrap and cook for 2 hours. Remove from the bag and pat dry.
Melt butter in a hot skillet, and sear the loin on all sides. While still hot, place a generous amount of balsamic reduction on the meat, and slice 1/4” thick.
This may be a hair rare for some, but we thought it was perfect! Don’t be afraid to season heavily, as this is a thick cut, and it will only be on the outer portions.
Like Hank says, I’d have taken pictures, but it didn’t last long enough!
