Now I like to think that I pull off something interesting every now and then: a little hack here, a cool little design there. But I am getting a visit tomorrow from an uncle of mine that pretty much pwns me. Let's put it this way: the guy built his own garden tractor. From scratch. And the rototiller attachment to boot. I am not worthy.
So I hope he's going to like the Sous Vide pulled pork I'm working right now. After my pork butt sat 12 hours in a brine made of 1 liter of water, 70g of salt, and 30g of sugar, I tossed it into a 68C (155F) water bath (see my Food Lab page). The roast has got a pepper / sugar rub on it that is on pretty heavy. I'm expecting it to melt in our mouths after a 24 cook. We shall see.