What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion)

[Jer]

I have two Anovas and use them all the time. I have lamb loin chops in there right now 130°F for 2 hours.

I've done medium rare brisket, 48 hours at 130°F, then refrigerated, rubbed, and smoked until the internal temp came back up to about 125°.

Medium fall off the bone bison short ribs were achieved at 140°F for 48hrs. Sauced then grilled.

7 lb prime rib for 8 hours at 130↑F, seasoned, then into a 450°F oven to crisp the outside.

Here are the only pics I have of what I made 2 weeks ago. Bison lengua tacos. Two whole tongues with onion, cilantro, and seasoning, 170°F for 36 hours. Cubed up and heated on the griddle.




Not sure why it's posting sideways.

That sounds awesome. These are the larger/longer sous vide cooks I'd like to start trying out. The winter months are perfect for this sort of thing because I'm old and don't enjoy going out to tend to my smoker (even though it's almost completely auto pilot) so indoor cooking is my jam in the winter months.

Sounds like a great way to cook during long road trips to me.

There's tons of uses for it.