Pieces of pork butt I did. These were at 140 for 24 hours but the bag wasn't sealed perfectly so some water got in at some point during the process. Finished on a gas grill. Came out pretty well.
More pork butt - this time 150 for 24 hours and double-sealed. Also finished on gas grill and at longer time than first one. Was more evenly cooked but not quite as tender.
And here's a recently done sous vide burger I'm really fucking proud of. I think it was 125 for one hour. Finished in a cast iron. Had melted cheese and the obvious other toppings with slightly buttered, browned buns. Was amazing.
More pork butt - this time 150 for 24 hours and double-sealed. Also finished on gas grill and at longer time than first one. Was more evenly cooked but not quite as tender.
And here's a recently done sous vide burger I'm really fucking proud of. I think it was 125 for one hour. Finished in a cast iron. Had melted cheese and the obvious other toppings with slightly buttered, browned buns. Was amazing.