Sous Vide SideKic

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• nolaegghead Posts: 6,040

  December 2012

  Prime rib is already tender - not a lot of advantage to doing it sous vide when you can do it low and slow.  I'd go 131F until the center is at 131F.  There are some tables that will tell you how long that takes.
  

  New Orleans - best food on the planet. Large BGE

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• double Posts: 836

  January 5

  Was thrilled to get my replacement today! Stopped and grabbed some steaks to redeem my fail the other night. 131 for 2.5hrs. Then a quick sear on the CI skillet next time the egg. Didn't get the sear hot enough. And realized once on the plate they had 0 seasoning! The result was still GREAT!
  

  

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• double Posts: 836

  January 5

  Customer service from the guys at Sidekic has been awesome!

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