Was listening to steve rinella on a pod cast talk about throwing a bag of frozen wild game in a cooler and cooking it with one of these things?
I mean I can see the advantages of tender slow cooking for sure. But boiled meat just doesn't peak my interest.

I did a ribeye sous vide; took it to 120 and then seared it in a cast iron skillet to finish and it was legit. I've also done fish and chicken that came out great.

I have done WT tenderized ham steaks on several occasions. Took them 130 and finished in a cast iron skillet also. They were excellent flavor and very tender for WT ham steaks. The best venison so far has been from axis steaks I did the same way.

Its not boiled, you seal it in a vacuum bag first.

Yeah he mentioned that in the podcast, still sounds like boiling meat.

It's not boiled...more like putting your meat in a nice relaxing hot tub.

You pick a temp about 5-10 degrees below your target done temp for your meat and set the water to that. The beauty of it is you can't really over cook your meat if the water bath is below your target done temp. But have to becareful on bacterial growth if you use the water bath too long.

To try it out go buy 2 of the same streaks and cook one how you would regularly on the grill. Then with the 2nd put in bag with your seasonings and 'cook' in water bath for 30 min. Take out and put on extremely hot grill....as hot as you can get it till you sear/char the crust to your liking.

Cut into both and take pics for the forum.

It's great for wild game especially since it is so lean. You cook with the water then sear.

How would that be different from wrapping it tightly in foil and putting it in a 120 degree oven for a few hours?

Most ovens have hot spots and cold spots, wide variations in temperature, etc. The water bath created by the sous vide cooker is the exact temp throughout as the water is circulated and heated very evenly. Also the meat is vacuum sealed with the seasonings or marinade which pulls the seasonings and juices directly against the meat and traps all the flavor. It's very different than oven cooked meat. Get one and try it out, they are fairly inexpensive.

To the above comment about "boiling meat". Sous vide cookers are used at much, much lower temperature....nowhere near 212 degrees. It is entirely different than boiling meat and the meat is sealed and does not make direct contact with the water. As said in another post, it is seared after being in the water bath so it is perfectly, evenly cooked throughout with a nice sear and char on the outside.

2 major benefits to Sous Vide cooking.
1- moisture retention. You don't lose the 25-40% of the moisture that you do from grilling, broiling or griddle cooking.
2- almost impossible to over cook. Using a Sous Vide cooker you set the temp 5-10 degrees below your desired temp and it will not exceed that temp even if you leave it in the bath for 30-60 mins longer.

Now I'm understanding! I always sear my steaks on both sides on a very hot grill. So I can see the advantage of this. Definitely going to have to try one.

Do it! In addition to what everyone has mentioned about steaks, you can do some really cool stuff with roasts and other tough cuts. For example, cook pot roast at 130 for 24 hours and it comes out fork tender, but medium rare, something that is simply impossible under any other method. I haven't done it yet, but I bet something similar with a brisket would be amazing.

Sous vide is amazing. Did a wagyu tomahawk ribeye and some boneless wagyu ribeyes. They were incredible. Have also poached lobster tails sous vide.

I was concerned opening this thread for I thought the topic sounded Kinky

It sounds kinda frenchie to me too Stub.

Wee-weee

I just put mine in the dishwasher