Reading the thread on the charred NY strips, and the comments on hot tubbing, I thought I'd mention the results of my first sous vide.
I started on the sous vide track with hot tubbing steaks. Along the way I tried manual control of my slow cooker and zip-locs. Also tried oil poaching, which worked quite well indeed. (Oil poached rabbit seared on the Egg is the best.) So for my Christmas gift-to-self, I got the least expensive controller. As it happened, Zip-Loc has started selling a vacuum bag for freezer storage and sous-vide.
Everything I've read suggests beef short ribs are the best done sous vide.
I just salted mine, and did them 60 hours at 134F (approx. temp, the controller varied +- 2F.) Unfortunately, my wife came down with the flu the day they finished, so I didn't bother to fire up an Egg to finish, but just went with a pan sauteé, and then some fresh pepper.
It was almost apples to oranges compared to other short ribs. While less fat rendered than I would have liked, the collagen did become extremely soft, and was somewhat crisped by the pan sear. The meat, tho a bit past medium, was very tender and very succulent. Not as falling apart as I expected, but easily cut. The long period at low temperature caused the flavor to become very pronounced, almost pungent. I'd place them as a close second best to any short ribs I've done.
It was a little freaky, looking at the meat 48 hours in, and seeing it still pink. Also, the lack of any odor while cooking was peculiar.
Next time, I will add a bit of marinade, and go for 72 hours at 132, and finish over some real flame. Will also try another of my favorite tough-to-do cuts, heart.