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Why didn't I try Sous Vide before this
Tjcoley
Posts: 3,551
Finally took the plunge (pun intended) into Sous Vide. SRF center cut tenderloin, 90 minutes at 130 then CI skillet seared. Melt in your mouth perfection. 
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It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Man I gotta get one. Looks killerColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Wow.... Wow.... WowCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Holy crap. That looks incredible.Keepin' It Weird in The ATX FBTX
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Glad you joined our side! Cooking to the PERFECT internal temperature is soooooo easy - see? you don't have to be a talented chef - even if you are one already! You have just joined what the top steak houses have been doing and hiding their magic from you for years now!Re-gasketing the USA one yard at a time
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Nice cook! SV is a great tool for sure.
I would rather light a candle than curse your darkness.
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I get mine delivered on tuesday. Ill report back when i try it out....
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My Annova is on the way too. I'm hoping to see lots of experiences/recepies here to help me.Charlotte, NC
XL BGE, WSM, Weber Genesis 2, Weber Kettle -
I've had a blast with mine, thought I've probably used it less than 10 times so far -- but biggest hit has easily been bone in chicken breasts that got turned into chicken salad.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Oh, and killer looking tenderloin by the way.....
XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer
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