Anyone sous Vide?

http://anovaculinary.com/products/anova

Just picked one of these up. Did a prime New York strip and seared on my BGE. Probably the best steak I have made. Anyone else use one and care to share some recipes and tips?

you cooked a vacuum sealed steak in boiling water, then seared on grill? hmmm ... interesting concept. I could see it working well with vegetables.

no comprende

Yes, One of my favorite ways to do venison. Thick section or thin, it all comes out the same. Takes all the timing out of the cooking. Below is some backstrap finished in the same cast iron skillet that the brussel sprouts were cooked in. I also will throw the venison on the grill to finish it.

What temp do you do the venison? That was my main reason for this is game meat.

If it is venison, I set the temperature at 133F to get the middle to Med-Rare. Then I sear the outside to finish it. If you go much higher with venison it is not worth eating.

Tried it but I did something wrong because I dodn't like the texture. Buddy of mine loves to do it.

yep, best way to cook lean meat plus the "gravy" is great!!

You need to do the redneck sous vide. All you need is a cooler and a thermometer. Either vacuum seal or put in a ziplock, remove all the air. Then put in hot water at the temp you want, say 130 degrees. Shut the lid. Add more hot water for long cooks.

I saw method that in Field and Stream a month or two ago. Going to try it soon. Works well?

Did a batch of chicken for my lunch's and man I don't think I can ever cook chicken the normal way again. Simply amazing.