OT-Lamb chops sous vide. No BGE used

rifrench

I ordered an Anova circulator, and container with lid w/cutout to match circulator from Amazon. Yesterday wife was away, and I wanted a hot lunch. I coated two lamb chops with some EVOO, S&P and Dizzy Pig Mediterraneanish and sealed 'em in a Food saver bag. I popped them in the water bath @135. Two hours later I removed them and they looked and smelled so good that I had to take a bite! So tender! I was too lazy too light the BGE, so I seared them in a hot CI skillet with a little oil. I was not impressed with the resulting sear. Next time I will use the egg! No pics, was too hungry. BUT, there will be a next time.