getting my first immersion circulator soon.. any recommendations?

I will be using a 1000 degree flat top for post-sear

ribeye n ny strip are my fav also 1”+ thicker is better
Tri tip picanha are also great

And obviously all the though cuts come out great sous vide

Flank brisket etc

tri tip, altho thats typically a west coast cut, they dont do it everywhere

brisket is good too

and like subban said, ribeye and strip are also great

Turns normal pork chops from "just okay" to really good.

Don't use butter in the bag though.

This post was edited by Thor123422 on Sep 15 2020 10:08am

i got some pork shoulder steaks vs dirt cheap

cooked rare for 5 hrs and they melted like butter

amazing for a tough and cheap cut

Yeah, turns 2$ walmart pork chops into a delicacy

any experience with burgs?

i have a 3/4 pounder in right now... looking forward to it

You could sous vide the meat and grind it yourself, but no reason to do it if it's already grounded.

Could use it to cook rare burgers by sterilizing in sous vide first

yeah I have it sitting in a bath of 125 for an hour while I walk the dog then I'll grill it off at 1000.... super excited

That is a bad idea tbh lol

If you wanna eat rare burger you gotta make sure its pasteurized
and at 125f its gonna take a few hours

This post was edited by Subban2 on Sep 25 2020 05:45pm