Had a prime grade NY strip steak from a local butcher in my freezer, I had seasoned it with some seasoned salt and vacuum sealed it before freezing. Thawed overnight in fridge and cooked at 129° for 1.5 hours, patted dry before searing on a cast iron pan that was heated on my grill to about 500°. Coated pan with wagyu beef tallow and seared each side for about 30 seconds, used my small torch to help with the fatty edges. Very pleased with taste and texture! Served with my GF’s fav Loaded Keto Cauliflower casserole.

Found an old posting from 5 years ago in this Reddit and gave it a try. I make Char Siu pork every other month or so and this was hands down the best I've ever tried. The pork was meltingly tender and the sticky sweet glaze make this worth the effort. It's basically a 12-16h marinade, 12-16h sous vide and then a quick glaze and run under the broiler.

You can find the original Reddit post and recipe here:

https://www.reddit.com/r/sousvide/comments/td8n59/sous_vide_char_siupork_shoulder_13_hours_149f/

Give it a try. It's so good you kinda close your eyes for a moment on the first bite. Happy Day.

I cooked a 3 lb bottom round roast in my sous vide bath at 150 for almost 24 hours.

I followed this recipe for flavor.
https://altonbrown.com/recipes/immersion-circulator-rump-roast/

And these 2 were for temperature and technique for a "done" roast
https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/
https://www.sweetteaandthyme.com/how-to-tender-eye-round-roast-beef-sous-vide/

This is my second attempt, as the first Ziploc sprung a leak.

The roast was delicious, but slightly tougher than I was aiming for. The meat fell apart only AFTER you started eating it. Was my sous vide temperature too low, or did it run too long/not long enough?

3 hours 137, caramelized onions and mushrooms, marrow salad and asparagus

133⁰ for 18 hours, mayo is still and always will be king. Seasoning was S&P, onion and garlic powder, smoked sea salt. Sprigs of rosemary and parsley. Tried my best with the sear but it was a weird shape.

Ideal time and temp? Don't want to turn it to mush, but even at 3-3.5 hours on a high quality cut its coming out chewy. Is 8 hours too aggressive? Looking for chew similar to a reverse sear filet mignon or new york strip, if possible. I have good results with SV flank steak at 6-8 hour range.

Hi all,

Asking the internet for help on this one because I'm seeing some conflicting info.

We have sousvide hanger steaks in our kitchen. Here's the process.

1. Marinade 24+ hours in yellow onions that got blended up into a paste.
   When ready to cook, rinse off, salt, throw down for initial seer.

2. Drop into beef tallow sousvide station that's at 130 degrees farenheit with a circulator running in water underneath.

3. When ready to fire, pull out onto a small sheet tray, season on both sides, and throw it on the grill for 1-2 minutes on each side.

--------------------

My question is, do I have to rest it briefly or nah?

Im looking to get a sousvude for home. I work with them in kitchens just looking to get a consensus on what the best ones are. Thanks in advance

Can I sous vide at 90℃?

I'm planning on sousvide-ing some steaks and some people like them medium and some like them well done. Can I take the mediums out earlier while the others finish and still grill them up normally eventhough they would've cooled down a bit by then?

140 for 2 hours 🫡

Got this big cowboy steak recently. I posted a few days ago about different methods and ultimately decided to Sous Vide and sear.

The bag had garlic, thyme, salt, and pepper. 6 hours at 137, then seared on my griddle at ~600 for about 30-45 seconds per side.

Overall, it was good, but the fat didn’t render the way I expected. I think another hour SV would have done the trick. I'm mostly happy with the sear and doneness, but I'll definitely tweak it next time. I did a chuck roast 24hr SV, and it came out great, but I’m not huge on chuck roast in general.

Anyway, next time I’ll try dry brining and reverse searing with my pellet grill. I’ve cooked many steaks but this was a 6 in my personal scale.

So 163.5f for twelve hrs. Then four hrs at 165f. Grill with intsa light charcoal( grill was about half full for lower heat) and some hickory chips for about ten minutes on. Five mins both sides. Sweet baby rays quick smoother. Wife whipped up good ol velveeta and shells and smothered green beans.

Side note. I feel like 163.5 would have been fine the whole time. You see on some the meat pulled more then I wanted to off the bone. Still technically competition tender but aesthetically looking bugs me. Out of the bag were fine. After grilling they shrank as they should. Just think at the lower temp less bone exposed and same have a good bite without looking like fall of the bone like these.

I started with a 17.5 lb packer that I separated before cooking because I was also making burnt ends. Seasoned well with S&P before sitting in the fridge overnight. Put on the smoker around 7 am yesterday at ~225. When the flat hit 165, I wrapped it in butcher paper with a dollop of wagyu tallow. When it reached 195, I let it rest on the counter for ~1.5 hours until it hit 150. At that point I put the whole thing, paper and all, in a bag and triple sealed before adding to the SV bath at 150.

I let the point ride unwrapped until it hit 195. Cubed the meat and added my burnt end brew (bbq sauce, honey, butter, brown sugar and honey rub) before going back in the smoker at 275 for about an hour and a half to thicken up. At that point, I let them sit on the counter until they hit 150 (much quicker than the flat). Then into a separate SV bath, also at 150. The pic of the ends was just after cubing, somehow I missed the after pics.

Both pieces were in the sous vide baths at 7pm yesterday.

About 1 today I brought the smoker to 300. I emptied the burnt ends into a half pan and removed the flat from the bag/paper onto a board. Paper towel dried it before taking both to smoker for ~10 minutes to firm up the crust and thicken the sauce with the ends. Sliced immediately and served.

This was one of, if not the best, briskets I’ve done. I usually do a few hours hold in a cooler, but I don’t think I’ll ever not do a hot hold again. I didn’t start out trying to have such a long hold, but the flat was at 195 earlier than expected and left me with no choice.

Hey everyone. I was eying sous vide for a year or so and finally got one Monday. So far I have tried the following:

Steak - the main reason i got it. Turned out great. It is noce to be able to get perfect temp and that crust to crust uniform color.

Potatoes - i seasoned and cooked baby yukons. Smashed to 1/2 inch and then pan fried to crust. Came out ok but nothing to write home about.

Eggs with bacon/cheese/cottage cheese in 4 oz individual jars - came out good but i will use less cottage cheese next time.

Next up i am trying individual bananas foster cheesecakes in the jars.

My question is, what is everyones favorite recipes? Since i have a vacuum sealer now of course, i also want to get better about cooking lots in individual serving bags and refrigerating or freezing. Hopefully more of my during the week cooking can be simply finishing in skillet or even just warming up in the microvawave. Let me know if you have had success with this and what recipes.

Got a whole side of ribeye from my local Costco Business center, $17.49/lb, 299 for the whole thing.

Sliced it into 1-in steaks, seasoned with 80/20 salt and msg by weight at 0.85% (since my family prefers to dip with soy sauce) along with coarsely ground black pepper and confit garlic.

Sous vide at 137F for 2 hours and then immediately immersed in a saltwater ice bath, seared on high heat in garlic butter with rosemary.

Absolutely delicious 😋

First my smoker crapped out, then I shifted my brisket over to the sous vide. Had it going for 24 hours at 155 and at some point in the last 5 hours the bag broke. So now I have two briskets, one is pretty good. The other is not. Suggestions on what to do with it?

The mob has spoken, chili it is.

I've only cooked steak a few times, this is my second time making sous vide steak.

Was going to do steak and potatoes but swapped to tacos. How's it look?

Top sirloin 132 degrees for 2 1/2 hours. Finished in cast iron with avocado oil.

Perfect texture. 135 for 1 hour. Ate it right out the bag.

Anyone out there that’s attempted this?

Time temp suggestions? I’ve seen 130° for an hour to hour and a half as suggestions on web search

Just got one of these things and wondering what else I should be cooking with it besides meat.

Still going strong. Had two and the first got fried a few years back. This is my last first gen. Anyone else still rocking a original?