Method: Dry brined with BBQ spice rub (used less so it does not overpower the plum taste), sous vide at 70 degrees for 15 hours (gonna up the temp to 74 next time, willing to trade some juiciness for more tenderness), put crust on with butane torch, lather with sauce from povidla, sous vide juice and vinegar, oven at 300c 8 minutes each side. More sauce and just 2 more minutes.
The drink is just iced cascara with lime juice and honey.
note: need to get natural liquid smoke
lemonyzest757
Sounds great. Is sweet corn popular in Czechia? One of my former exchange students and her family from Berlin weren’t familiar with it when we served it to them about five years ago. We made it once grilled plain with butter and once Mexican style, with a sauce of mayo, lime juice and zest, cilantro and feta cheese, which is a good substitute for Mexican cotija cheese.
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Method: Dry brined with BBQ spice rub (used less so it does not overpower the plum taste), sous vide at 70 degrees for 15 hours (gonna up the temp to 74 next time, willing to trade some juiciness for more tenderness), put crust on with butane torch, lather with sauce from povidla, sous vide juice and vinegar, oven at 300c 8 minutes each side. More sauce and just 2 more minutes.
The drink is just iced cascara with lime juice and honey.
note: need to get natural liquid smoke
Sounds great. Is sweet corn popular in Czechia? One of my former exchange students and her family from Berlin weren’t familiar with it when we served it to them about five years ago. We made it once grilled plain with butter and once Mexican style, with a sauce of mayo, lime juice and zest, cilantro and feta cheese, which is a good substitute for Mexican cotija cheese.