I picked up a Inkbird sous vide for a price I couldn't resist in the last year or two here on the forum. I've really enjoyed using it so far. I decided to try some roast beef with it. I went 19 hours with it and it preformed without a hiccup. A couple pictures along the way...
I went with the sous vide cooler container hack. I've always clipped the sous vide to a big stock pot. I was worried about too much water evaporating with the beef going 18+ hours with no lid on the stock pot. The cooler ended up working out like a champ. Little to no water evaporated.
I took the torch to it hoping to get a crust on it.
I was hoping for a little more pink but I'll take the blame as I pan fried for a few minutes at the beginning and the torch at the end.
Roast beef, provolone, sauteed mushrooms, peppers, and horseradish.
The sliced beef was incredibly tender. I'm going to do this on the smoker this next go around and see how the comparison is between sous vide and a smoker.
I went with the sous vide cooler container hack. I've always clipped the sous vide to a big stock pot. I was worried about too much water evaporating with the beef going 18+ hours with no lid on the stock pot. The cooler ended up working out like a champ. Little to no water evaporated.
I took the torch to it hoping to get a crust on it.
I was hoping for a little more pink but I'll take the blame as I pan fried for a few minutes at the beginning and the torch at the end.
Roast beef, provolone, sauteed mushrooms, peppers, and horseradish.
The sliced beef was incredibly tender. I'm going to do this on the smoker this next go around and see how the comparison is between sous vide and a smoker.