I recently received a Sous Vide water bath for my birthday and was so excited to use it for the first time a few nights ago. I had a 2 lb. tri-tip in the fridge. I roasted a head of garlic and rubbed the meat with that, a steak rub and softened butter. It then got vacuum sealed...
I started my pork belly bun adventure last night. :clap:
This is the second time I've made them and I made a few changes from the original recipe. I've adapted this recipe from http://www.zencancook.com/2009/10/pork-belly-buns/
Here's the list of ingredients. I doubled this recipe...
Might as well jump in head first! This is what I cooked for dinner. I'm in to smoking meats and I have several smokers. I did ribs with a side of jalapeno cole slaw and red beans and rice. :readytoeat:
BUT my favorite is the dessert. :wub: