To be perfectly honest, I had never heard of Sous Vide (SV) until just last week. My neighbor loaned me his Anova and I did two fillet mignons that night. I seared them on the sear box that came with my new (last month) Camp Chef Woodwind SG. They were excellent. Ruths Chris Steak House ani't got nothing on me. 😁
I immediately ordered an Anova Nano from Amazon along with a 12 qt Rubbermaid container and an Everi lid with a cutout for the Anova. The day it arrived, I did a chuck eye steak to medium rare perfection. The next day I did a 24 hour pork steak that was the most tender I'd ever eaten. Yesterday I did 2 chicken breasts at 150F and they were perfect in texture, moistness, and tenderness. Tonight, I put a London Broil in for a 24 hour cook and will have it for dinner tomorrow. I hope it will be melt in my mouth tender.
This is going to be a great year folks. I'm into pellet smoker grills and SV cooking. Life is good. 😊👍👌
I immediately ordered an Anova Nano from Amazon along with a 12 qt Rubbermaid container and an Everi lid with a cutout for the Anova. The day it arrived, I did a chuck eye steak to medium rare perfection. The next day I did a 24 hour pork steak that was the most tender I'd ever eaten. Yesterday I did 2 chicken breasts at 150F and they were perfect in texture, moistness, and tenderness. Tonight, I put a London Broil in for a 24 hour cook and will have it for dinner tomorrow. I hope it will be melt in my mouth tender.
This is going to be a great year folks. I'm into pellet smoker grills and SV cooking. Life is good. 😊👍👌
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