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Finally got a chance to try the new sous vide yesterday. I threw a small tri tip and 3 prime fillets in at 128 degrees around noon and went to the lake and came back around 5 and fired up teh small with the salt block for the fillets and the mini for the tri tip. The fillets were seasoned with Cluck and Squeal all purpose rub and the tri tip with Dizzy Pig raising the steaks. I pulled the tri tip out and threw it on the mini for about a minute a side and then foiled it and threw the fillets on the salt block for a minute a side including the edges. The IR thermometer was reading 600 on the block. The fillets were amazing but I wasn't supper impressed with the tri tip it wasn't any better than I could do with just a hot tub and then t rex. Next I am going to try to season the steaks and then cold smoke them and then sous vide them so I still get the egg flavor.Also roasted red potatoes, parsnips, mushrooms, and onions.g favor