I tried my first sous vide tonight. I went with some small, on sale, top sirloin steak, just for the experience. I used the cooler method and was able to easily keep the temp between 129-131 for two hours, I was amazed. Just a few cups of boiling water here and there. I put a little Moore's marinade and a sprig of fresh thyme in each food saver package (four total).
Two hours in the tub, and then one minute each side on the egg, using my CI grid, rotating after 30 seconds for the perfect diamond pattern. The steaks were great, but a little over for my taste, closer to medium than MR, but still real good and tender. They didn't have alot of grill flavor, so next time I'll add some chunks.
BTW, I used the Maverick to help with temp control in the cooler. I rigged up a float for my pit probe using a water noodle, it worked great!
Flowery Branch, GA LBGE