These are the juiciest and most tender
pork chops I have ever had.
Not only that, the chipotle
bbq rub and sweet cherry bbq glaze made them magic – because they
disappeared quicker than David Copperfield can say Statue of Liberty.
They might be magical but there was no voo doo to it, just sous-vide.
Sue Who?
Sous-vide. It's a cooking technique
where food is vacuum sealed, cooked in water for a long time and then
seared at the last minute for serving. Sous-vide is reputed to
provide perfectly even cooking, low moisture loss (i.e. juicy meat),
and tender texture. I've dabbled with a poor man's version of sous-vide. Eggheads like to do what we call “hot tubbing” steaks
where you bag them and submerge them in hot water for an hour before
grilling.
