Got a SV last week, a few friends have them and rave about them. Amazon had them discounted... soooooo what the hell.
I fooled around with some soft boiled and scrambled eggs...
Then I tried it on a couple ribeyes. Cooked at 120 (IIRC), 1 did 60 mins, 1 for 90 - I did this to compare texture. They were the same to me. After the bath, I used a skillet for about 1 minute per side. Steaks were great.
So of course next I had to go big, 6.73 lb prime rib, 3 bone. Prayed I wouldn't screw it up, big bucks for a screwup.
Final thoughts after pics...
Salt, pepper, rosemary and thyme.
After 24 hours at 130. I read recipes saying anywhere from 6 to 24 hours... go big or go home, right!?
Gave it a pat down, added some salt, then out to the Plum SS for searing.
My heart sank a little, but trust in the process.
I probably should have trimmed the top a little, it didn't crust completely.
End result was perfection. I didn't get a shot with the au jus. The bag makes it easy to keep and pour all the juices, and without evaporation. Next time I may ice bath after SV, before sear.
The SV is neat. It helps keep a LOT of moisture in the meat. It provides an even cook without heat increase after removal. The ends weren't well done, and there wasn't an overcooked ring around the exterior. It allowed me to hit an exact serving time. I could see using it for a lot of steaks to serve at once.
There's some guilt about cheating. But it doesn't replace a good smoke and it doesn't provide a crust... another tool for the arsenal, lots more experimenting to do.
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