In honor of Top Chef 4 contestant Richard Blais, (who is my clear favorite for this season’s winner,) here is my play on a sous-vide application for reheating barbecued pulled pork:
A 32 oz. stainless steel steaming pitcher
A vacuum-sealed pouch of hickory smoked shredded pork shoulder
Apply sssssteam heat!
Cut open pouch with scissors.
Stir in a few tablespoons of Oklahoma Joe’s Night of the Living Barbecue Sauce.
Pile high on a sesame seed bun…
Add a few pickles, and enjoy!
Optional: Rock a faux-hawk
2 responses so far ↓
1 edaname // Apr 12, 2008 at 11:31 am
Hi
I do bbq pork too using a rice cooker controlled by SousVideMagic, an inexpensive temperature controller. Your idea of reheating pulled pork is brilliant.
I use my rice cooker to regenerate my food at the temperature I want.
Regards
Edaname
2 the_chocodile // Apr 12, 2008 at 1:20 pm
Edaname,
That sounds like a great idea… I like to use a rice cooker fitted with a stainless steel mixing bowl for making fondue. Sometimes I prep a separate bowl for a cheese course and a chocolate course, and just switch out them out when it’s time for dessert.
My rice cooker is one of my favorite appliances…
Thanks for the comment!
-Chocky
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