Quote:
Originally Posted by Fuzz
How do I baste it with bbq sauce, building up layers of thick sugary crispy goodness on the outside, if it's British boiled in a bag?
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I’m with you
Pork tenderloin is a cut where for me, sous vide isn’t worth the time.
Made jerk pork tenderloin on a gas grill with some pimento wood in a smoke box. Cooked it low for a while to get the smoky goodness, then higher for the crust
Took it off at 147 (had the thin end over a lower burner towards the end)
Very easy cut to work with