1 thing I found that made me like the Anova more is, I always buy my rib eyes at Sams, the whole slab, when I get home I trim it, slice it in individual steaks and foodsaver them with the spice (montreal steak in my case ) and a knob of butter and in the freezer they go. This way I can go straight from the freezer to the water bath, this is frikkin convenience right there
Quote from: icebob on February 13, 2016, 07:52:32 PM1 thing I found that made me like the Anova more is, I always buy my rib eyes at Sams, the whole slab, when I get home I trim it, slice it in individual steaks and foodsaver them with the spice (montreal steak in my case ) and a knob of butter and in the freezer they go. This way I can go straight from the freezer to the water bath, this is frikkin convenience right there Bob, how does that effect your cooking time?
I cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!
Quote from: icebob on March 24, 2016, 06:11:40 PMI cook it whole, 4 days at 131f, sear in the oven at 500f for about 4 mins and carve after..... poor man prime rib!+1, Eric... Cook it whole, just like in the smoker! You can vac-pac sliced leftovers, and reheat them very well in the SV bath, though!