The Big Chill sous vide technique, with pics

Ran across this article last week over at Amazing Ribs and knew I needed to try it for a Saturday nite dinner with the Mrs. Got two nice 2" thick filets, seasoned with Meat Church Holy Cow, then they went in the hot tub for 90 minutes at 131. A quick ice bath, then into the fridge till it was time to smoke and finish. Set up the egg for 230 indirect and tossed in a chunk of cherry; it took the filets about an hour to get up to 115 from fridge temp. Pulled the indirect rig and let the egg crank up, finishing the filets on the cast iron grid on the spider. 

I must say these were the best steaks we've done with the sous vide/egg combo. The addition of the cherry smoke put them really over the top. My sweet wife added on a crab cake, fingerling potatoes, asparagus and hollandaise to go with a nice cab. Really a fun cook and highly recommended!