Finally broke down
 

and bought a Sous Vide. I have a ton of friends who swear by this so I am going to give it a shot.

Anybody here part of the Sous Vide cult?

Paging Vator Man

@VatorMan to the white courtesy phone!

I want one. What kind?

Sounds French? I don't do Foreign. Not that I mind the people, it's just that adopting their language and/or cultural practices aren't appealing to me. I get enough entertainment watching everyone else pretend to be something they're not :D

Yep.

I have an Anova, with a plastic water container and floaties that keep in the heat.

The reason I like it is that I really enjoy ribeyes rare to medium rare. It's very difficult with just direct heat to break down the fat without overdoing the final temp. The sous vide allows an extended time at a temp that will render the fat, and then you are able to just give it a sear to get caramelization to the point you desire.

Short ribs, shanks and other "slow roast" cuts benefit from the same thing.

Should have added that I always use my vac sealer as a container for the meat.

Don't hate me because my house is on a cul-de-sac.

We have one, kind of a pain in the ass if you ask me. They do good with meats and such but for me, just throw it on the grill, char the flesh I'm good :yesnod:

I got the Anova

Anova here

Searz-all for the finish

We have a Gourmia unit and a water bath ordered from Amazon. Use it quite a bit. Our Instapot also has a Sous Vide setting. It works as well.

Naw, hating people is a dead end LOL

Use all the time for meat…. Lamb, pork chops, tenderloins etc…. Quick sear on Weber with the Kamado flat grille then

Chicken - pass, fish why?

Wife tired of stove cooking, went to Walmart and bought a FIFTEEN dollar, China made of course, small charcoal grill....and some charcoal, etc....and two nice looking steaks, and some veggies to accompany it.....

being with elder care here over the last ~10 years, it's limited our cook outs.....

SO to start over......:dance:

Even w Sous Vide ya still can get the carcinogens of cooked meat, otherwise I wouldn’t do it.

Nothing like meat and a flame, even at the end :seasix:

Yep, we have one. Best roast beef I've ever had. Works real well with venison also. Have the meat exactly right & a hot grill and throw it on for less than a min on each side for some extra flavor, or not - meat tastes good w/o the grill. Meat really picks up the spices in the bag too. Not fond of steak though, I prefer that pure grilled taste.