Figured before I do a 72 hour cook I'd take baby steps. First soft boiled egg at 167 for 18 minutes. Perfect yolk but white was too loose. I'll do 185 degrees for 13 minutes Next, stuffed chicken breast. Cooking at 148 for 2 hours I'll be back!
So far, I'm digging it like totally. Perfect for warming up leftovers without drying out. I'm doing some beef short ribs @ 138 degrees. I'll pull one bag at 48 hours and the next at 72. I'll see which one I prefer.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Ernest, while I'm no expert on sous vide, I have read there are some concerns regarding food being in the danger zone for some sous vide applications and therefore a pre-sear is done to help eliminate pathogens. This may be where a research based recipe like those at Chef Steps may be of benefit to you. The folks over there are a lot like the experts on this site .
But a pre sear is only just that. It does nothing to the internal temp so I doubt that it does anything to help eliminate thingamajigs.
I'm a member of chef steps, those folks are mad scientists.
The pre-sear is only meant to eliminate pathogens on the exterior of the meat only, so they don't multiply at the start of the cook. You are correct in that it will not eliminate any pathogens that may be inside the meat, such as those taken into the meat from the surface by injecting. Yes, they certainly are crazy men over there. I think it would be awesome to work there
Next, stuffed chicken breast. Cooking at 148 for 2 hours 
I'll be back!
Next, stuffed chicken breast. Cooking at 148 for 2 hours 
I'll be back!
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