Soooo not fast food… I brined pork tri-tips overnight with spices, minced onion and garlic. After a 1¼ hour dip in a 130º sous vide, they went into the smoker for another 30ish minutes at 375º. The final touch was rolling them in brown sugar and holding them under the broiler just long enough to form a crust.
Published by The Flavor Democracy
This is a blog dedicated to visual and written subject matter for food and wine enthusiasts. The focus is on the interaction of flavors, not just ingredients. Just as music is often described as a language, so, too, is cooking and flavors are its vocabulary. Good cooks, chefs, gourmets, and foodies are the gastronomic analogs of writers, poets, painters, and musicians.
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