Are you wanting to SOUS VIDE... a great deal to be had.... $139....

[travisty]

 
I can't think of how you would "need" one, but it does make for some fun cooking.  Here is one example:

Friends coming to our house over the holiday, they tell us they would like one of our "special" dinners.  Well, wife and I both had to work that day ....... however, rib roast into the Sous Vide in the morning at 130F, get home, cook some sides for about an hour, sear the roast on a screaming hot gasser and voila!, dinner is served. The roast at a perfect medium rare.

20151022_190657.jpg

• frog1369
• Feb 11, 2016

Steaks ......

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• frog1369
• Feb 11, 2016

20150730_185745.jpg

• frog1369
• Feb 11, 2016

Also great for fish, chicken, whatever, you can't mess up because it cannot overcook.  Another thing we love, pull out a vacuum sealed pack of pulled pork, ribs, brisket, whatever, set it at temp before work, come home, dinner is waiting.  No more boiling pots, overcooking, etc.  Yep, we use ours often.  Then there's the cheap meat, long cook time advantage, more on that later.  

Frog, that looks amazing! I want to try Prime Rib too, just to clarify how did you sear it specifically afterward? on the grill? or did you do some oil in a pan or what? I know you had said "Screaming hot Gasser" but not sure what that means, or if that means grill, then how it was done on the grill.

 

[frog1369]

 
Frog, that looks amazing! I want to try Prime Rib too, just to clarify how did you sear it specifically afterward? on the grill? or did you do some oil in a pan or what? I know you had said "Screaming hot Gasser" but not sure what that means, or if that means grill, then how it was done on the grill.

That particular one in the picture was done on a Weber Summit with Grill Grates, flat side up.  When I say screamin' hot, I'm talking 600-700F on the grates.

I've seared with a torch, cast iron pan (smoky if inside), broiler, gas grill and charcoal grill.  My favorite, and most time consuming, is the Weber Kettle with the Vortex in it.  The Vortex creates some serious heat on the grates.

 

[chuck dzl]

The high point with sous vide is the food cooking evenly and at the same rate internally and externally. Theres no rare side here well side there, only even cooking. No gray bands where the meat dries out or overcooks. When steak hits the broiler or pan you are cooking from the outside in. That leaves room for error. The water bath brings the food up to temp evenly when vacuum sealed. Sous vide = french for under vacuum.this process wouldve costed you $500 just a couple years ago lol

 

[daveomak]

 
I can't think of how you would "need" one, but it does make for some fun cooking.  Here is one example:

20151022_190657.jpg

• frog1369
• Feb 11, 2016

Steaks ......

20150730_185745.jpg

• frog1369
• Feb 11, 2016

Also great for fish, chicken, whatever, you can't mess up because it cannot overcook.  Another thing we love, pull out a vacuum sealed pack of pulled pork, ribs, brisket, whatever, set it at temp before work, come home, dinner is waiting.  No more boiling pots, overcooking, etc.  Yep, we use ours often.  Then there's the cheap meat, long cook time advantage, more on that later.  

That looks soooooo good...