- 2 Lb pork loin
- 1 tsp (?) of seasoned salt
- 1/2 tsp of chipotle chili powder
- 1 tsp of garlic powder (or the fresh equivalent)
- 2 Tbsp or so of soy sauce
- 1 Tbsp or so of brown sugar
The next day, you could probably throw it on a smoker and cook it nice and slow. I'm sure it would turn out great. But what I think made this one turn out so good was cooking it most of the way with my ANOVA sous vide cooker. I dialed it in to 140F and cooked the bag of pork loin and seasonings for about 4.5 hours.
|It gets a little buoyant as it cooks...had to weight it down.|
|Oh yes, it was good|
Other StuffBeer update! The sort of British ESB type thing I made the other day is progressing nicely. Visible signs of fermentation have mostly stopped and the gravity readings show that it is about as low as it will go.
Side note! My wife poured herself a beer (nothing on tap, sadly), only to realize that she grabbed one she didn't like (an IPA). Now I have to drink a beer tonight...oh damn.