Hurry up, make me dinner! And oh, use that pork shoulder!

[DOHCFOX]

Sous vide to the rescue. I cut the shoulder in half to make two 'steaks', added spices and a cube of butter, bagged'em and dunked them in a 175 degree water bath for about 3 hours whilst doing other chores around the house that the wife deemed necessary. I also stuffed some chiles with cheese and let them roast while starting the fire.

Here you can see how well cooked the 'steaks' came out of the water bath. In truth, they look dry for a few minutes, until they really started to sear, at which point they got nice and juicy looking.

http://i460.photobucket.com/albums/qq329/dohcfox/IMG-20150623-WA0009_zpsfzekpalv.jpeg (http://s460.photobucket.com/user/dohcfox/media/IMG-20150623-WA0009_zpsfzekpalv.jpeg.html)

And yes, they were quite moist and very flavorful.

http://i460.photobucket.com/albums/qq329/dohcfox/20150623_190555_zps2ic4bfd7.jpg (http://s460.photobucket.com/user/dohcfox/media/20150623_190555_zps2ic4bfd7.jpg.html)

I think these are just big ass Anaheims, with jack cheese and a pinch of salt.

http://i460.photobucket.com/albums/qq329/dohcfox/20150623_190534_zpsf8mm6y9q.jpg (http://s460.photobucket.com/user/dohcfox/media/20150623_190534_zpsf8mm6y9q.jpg.html)

[THoey1963]

Nice job. I especially like the peppers.

[DOHCFOX]

Nice job. I especially like the peppers.

Thanks! Kind of a lack-luster post, but I figured I'd share anyways. And believe it or not, the steaks took on a nice and smokey flavor from the coals. Nothing was lost by sous vide'ing these guys. That is, if you're going for a steak and not smoked and shreaded shoulder in the traditional sense.

[Ducksmoke]

Nice. I received my sous vide machine about 10 days ago. Egg's and steak have come out great. Pork steak in a favorite of mine, and I was eager to try it on those. I did 145 for 2 hours, and it wasn't any different than my normal grilled version. I'll give your 175 for 3 hours a try.