OK, my turn. I've had this Inkbird Sous Vide sitting here unopened since Christmas. Really drives the She-Beast nuts. Was waiting for a good sale on chucks, but Covid hit and we all know the story from there. Finally found a sale on chucks at a price I find reasonable.
Not an APP person, so just downloading that and setting it up was an accomplishment for me. Sure makes it easy once I got the wrinkles ironed out.
Took me a couple of pots to find one big enough. I cut a sheet of bubble wrap to float on top with a semi circle cut out for the sous vide. Worked like a charm. Barely lost a 1/4 inch of water over 50 hours.
I set it to 140 as I find 130 on steaks and such, a bit too rubbery. Fast forward 50 hrs....Holy Crap !!
I've had Prime Rib in 5 Star restaurants before but never any thing that came close to this kind of tender. AND...it's still sliceable !! My mind and mouth are just totally blown away by this. I didn't sear it, but might tomorrow after work.
I got a few seasoning ideas for next time, but this is gonna be hard to beat.
Sorry, I'm tech challenged, so no pics.