BI culinary squad -
I'm making a rack of pork with the sous vide and have a question on post cook sear times. It's about 6.5 pounds and I'm going 141 for 6 hours. Because of the irregular shape I'm thinking of searing under a broiler. Has anyone attempted something similar? If so, how long did you sear? How were the results?

Thanks and Go Bears and go pork too!

KB, you have been left hanging all day with this query….and that's because I'm pretty sure the BI keyboard pounders are..



…..kind of guys.

Hahaha. I had to go Reddit and I know how you feel about that crowd.

I "made" Annie's mac n cheese for my kids this evening and I had Stouffer's lasagna. I'm feeling bad about myself (especially when I recall my mother's Sunday dinners), but there's always next time.

bearister said:

---

KB, you have been left hanging all day with this query….and that's because I'm pretty sure the BI keyboard pounders are..



…..kind of guys.

---

Swanson?

Remember those Lawry's frozen poor boy subs in the 1960's? Two to a package, wrapped individually in foil. I bet if they dig us old guys up 500 years from now there will be trace elements of whatever toxic materials they made those from. I loved them.

This product put the company on the map:



Lawry's Seasoned Salt - Wikipedia


https://en.wikipedia.org/wiki/Lawry%27s_Seasoned_Salt

KenBurnski said:

---

BI culinary squad -
I'm making a rack of pork with the sous vide and have a question on post cook sear times. It's about 6.5 pounds and I'm going 141 for 6 hours. Because of the irregular shape I'm thinking of searing under a broiler. Has anyone attempted something similar? If so, how long did you sear? How were the results?

Thanks and Go Bears and go pork too!

---

Not rack of pork, but I souse vide prime rib (similar shape). If you ice bath the rack for 10 minutes or so you can sear it off in a pre-heated 450F oven for 15 minutes without further cooking the interior. Or you can go out and get yourself one of these puppies!

Great call on the ice bath method - I'm going to try that for my next project.

The sear gun is funny, and I've actually heard great feedback on the Searzall which attaches to the end of a butane tank and casts a wide/shallow flame. Supposedly it doesn't impart any butane flavor onto the food and the shallow flame crusts up the outside without impacting the inside.

I'm so dorky with this stuff and I still find that I stare in amazement at the evenness of the cook in the cross section.
Thanks for the tips and the laughs everyone.

KenBurnski said:

---

Great call on the ice bath method - I'm going to try that for my next project.

The sear gun is funny, and I've actually heard great feedback on the Searzall which attaches to the end of a butane tank and casts a wide/shallow flame. Supposedly it doesn't impart any butane flavor onto the food and the shallow flame crusts up the outside without impacting the inside.

I'm so dorky with this stuff and I still find that I stare in amazement at the evenness of the cook in the cross section.
Thanks for the tips and the laughs everyone.

---

I have a searzall and its pretty cool but takes forever if you are doing a bunch of steaks or whutnot. I also have something similar (but much more basic) to the sear gun which works really well. There is no risk of propane flavor provided you keep the torch back past the end of the blue flame. It's really fast, and needs to be because the drawback is the propane tank starts freezing up quickly from the rapid vaporization!

I use this puppy I got from a friend in Hawthorne: