My biggest problem is, I prefer a well done *Pic*


I think I will use my SV more for roasts, prime rib (I like pink in the middle prime rib) and, like other folks suggested, tougher cuts of meat.

BTW, I bought the Anova SV module and, at the suggestion of lots of experienced users, the "blanket" that goes around the entire water basin. I also bought a rack to place the meat in. I bet you could go to Amazon, pick out the Anova cooker and Amazon will suggest the cover and rack, etc.

You can bet your ass this t-bone didn't get near an SV. All charcoal and the fat is done to a nice crispy crunch.


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