the life and times of J T Frey


Yes, the name of this recipe is very close to something served seasonally by a well-known fast-food restaurant. Why wait all year for a delicious porky patty? On top of that, why eat one that's full of who knows what kinds of preservatives (and "meat") and was formed and frozen who knows when?

Please note that this recipe uses sous vide to cook the formed patty low and slow.


For the pork patty:

  • 680 g pork shoulder, cut in 1/2" cubes (~1.5 lbs, kept as cool as possible without freezing; 93.09% total mass)
  • ½ cup crushed ice
  • 12 g kosher salt (1.65% total mass)
  • 1.2 g finely-ground black pepper (0.17% total mass)
  • 6 g onion powder (0.83% total mass)
  • 2.1 g garlic powder (0.29% total mass)
  • 3 g smoked paprika (0.41% total mass)
  • 14.6 g light brown sugar (2.00% total mass)
  • 3 g liquid hickory smoke (0.41% total mass)

For the sandwich:

  • club rolls
  • your favorite BBQ sauce (I use Heinz original recipe)
  • sliced white online
  • sliced dill pickle
  1. Place the pork and crushed ice in a food processor. Pulse for a few seconds at a time until the pieces have been broken down and a homogenized paste is beginning to develop (just like making hot dogs).
  2. Add all seasonings and liquid smoke. Pulse a few more times to distribute the seasoning through the mixture.
  3. Transfer to a vacuum bag and form into a slab inside the bag; seal the bag.
  4. Transfer the bag to a sous vide bath at 167 °F for 2 hours.
  5. Drop the temperature of the sous vide bath to 158 °F and hold for another 1 hour.
  6. Remove the bag and cool completely in refrigerator.

To prepare for service:

  1. Open the vacuum bag and remove the meat slab. Transfer any congealed broth from the bag (or stuck to the slab) to a crock pot on low/warm.
  2. Slice the slab into rectangular patties the size of a club roll. My slab was thick enough that I also sliced each rectangle into two thinner halves.
  3. Grill the rectangular patties over medium-low heat for 5 minutes per side (grill marks should develop). This is primarily to just sear the patties, since they're already fully cooked via the sous vide steps.
  4. Transfer the patties to the crock pot, covering each layer in BBQ sauce. Hold in the crock pot for at least 1 hour, occassionally rearranging the patties to keep them covered in sauce.

To serve:

  1. Place a pork patty on the heel of a club roll.
  2. Top with sliced onion and pickle slices. Drizzle additional BBQ sauce from the crock pot over the toppings.
  3. Top with the club roll crown and enjoy.

Written by Jeff Frey on Tuesday November 19, 2019
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