Anyone use an Anova or Sous-Vide? I used one for the first time today. I seasoned a couple beautiful beef filets yesterday and put them in the Anova for 2 hours at 135. I finished with a reverse sear on the grill for a couple minutes on both sides.
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4 ish hours in the Sous-Vide?
No idea what that contraption is or what it does but those look amazing and now I want one. 
Hi ho, hi ho, off to Amazon I go….
Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C for meat, higher for vegetables. Wikipedia
It is a way to cook. Controlled temp in a bag. There are a whole of a lot of restaurants that utilize this than you may know of.
Somehow the water temperature will over time cook the food item to the exact temperature of the water and do it evenly across the item as evidenced by the perfect edge to edge pink in my steak picture.
4 ish hours in the Sous-Vide?
Only 2 hours in the bath.
oh boy………..no and wont. ya boil noodles…….not meat!!!!!! 
If I’ve researched it right last winter, it will only cook what is in the bag to the water temperature you set on the unit.
oh boy………..no and wont. ya boil noodles…….not meat!!!!!!
I know it goes against everything we’ve ever thought about meat. The results, however, makes me a believer. It’s low and slow with precision temperature control.
I have had one for the last 4 years, it’s a really great tool. I usually use it on tougher cuts of meat when I don’t have time to spend over the smoker like ribs or pulled pork but it can work great with lots of different foods if you adjust the time and temp correctly.
Lots of different resources for recipes and techniques, I tend to start with Serious Eats since the writer there is very technical with his research and writing.
That steak looks great, Dave! Have fun with your new toy!
Zooks, have you ever done a combo cook where you applied some smoke time first?
Zooks, have you ever done a combo cook where you applied some smoke time first?
No, only because it’s usually either or – I do have time to sit by the smoker for 4-8 hours because it’s a weekend around the house or I seal up the ribs and get the Anova cranking before I go to bed then I have ribs ready for dinner the next night. I imagine it would work if you’re doing pulled pork or brisket but if those don’t get finished on the smoker, I just pop them in a 300 degree oven cause I’m lazy.
I have put some liquid smoke in the bag and that works fine, not the same but it gets part way there. Another thing is that I’m fairly flexible with how I want things to taste; I’ve also made some killer pork carnitas, Japanese style spare ribs, and Korean style beef short ribs, none of which are traditionally smoked. Hope this helps, good luck.
I have a Chefman. Did a pork Tenderloin last night @145 for 1.5 hours and finished it in cast iron with butter. The FW and I’s appetite has completely changed once we started using the Sous Vide. Chicken Breast, mashed potatoes, Steaks, Venison, Ham, pork chops. It’s all way better in a Sous Vide. And anyone that say’s it’s more work because it takes 1-4 hours hasn’t used one. You do literally NOTHING for the entire time. No checking chips, adding water, checking temp. When it’s done in the bath, you spend about 1-2 minutes finishing with a searzall or cast iron.
Dave, the steaks look good but you could possibly get more heat to the sear and cut time in half. It will give it a better crust overall.
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