Posted 5/27/2019 21:20 (#7525341 - in reply to #7524586) Subject: RE: Sous Vide
South Central MN
I do. I really like it for roast beef, pork tenderloin or boneless chops, and pork ribs. I use ziploc freezer bags and put a rub on the pork products. I do finish it off (quick process) on either the grill or in a frying pan. The gravy from the roast beef is phenomenal. I like it for the pork chops and tenderloin because of the flavor and also the meat is still juicy.