Redneck Sous Vide

DieselkW

I priced a few of those little water heaters, seems (to me) to be a waste of money. I mean, how much difference does it make if the water is 125º or 119º?

I had a bone in ribeye - 2.5lbs - taken out of the freezer about 3 days ago. It's raining today in the MidWest, don't feel like Egging in the rain for a long cook that I have to watch so I dumped the steak in an old beer cooler, filled it with hot tap water, let the temp settle, and added boiling water until I got a steady 125º.

If it goes below 119º I'll just add some boiling water.

If it goes over 130º by mistake, I'll add an ice cube or two.

Bottom line, the cooler will keep the water warm, the steak will come to an even 120º more or less, and I'll sear it at 400º dome temp in 60 seconds while it rains on me. 

Finished Pictures later Eggheads.

JohnInCarolina

Nothing wrong with this redneck approach for a couple hrs.  SV units are what you want when you’re looking to hold a fairly precise temperature, or you just want things to cook for a long period of time, like 18 hrs or more.

HeavyG

OK...now sous vide a chuck roast for 48 hours with your method.

Canugghead

HeavyG said:

OK...now sous vide a chuck roast for 48 hours with your method.

challenge accepted, bring it on   

HeavyG

Canugghead said:

HeavyG said:

OK...now sous vide a chuck roast for 48 hours with your method.

challenge accepted, bring it on   

Cheater!

Photo Egg

Canugghead said:

HeavyG said:

OK...now sous vide a chuck roast for 48 hours with your method.

challenge accepted, bring it on   

Yours is truly a Red Neck SV…Ha Ha

Canugghead

Apology to OP for thread jacking, blame @HeavyG for stirring the rice cooker pot 

DieselkW

It came out pretty good.