drew881 wrote:Have friends who do sous vide cooking, but if I’m doing a thick steak, I’m just going to reverse sear it on my grill - slow cook for 30-40 min 225 until it is 120 degrees and then char outside until it is 135. If it is a thinner rib-eye a cast iron is perfect.
And then for things like carnitas I’ll use a dutch over and finish off in over to crisp. Not sure why carnitas would need to be sous vide cooked.
I cooked 20 lbs of pork shoulder without having to worry about doneness, sleeping on the job, while cooking chicken tinga completely separately.
Part of sous vide, for me, is set it and forget it.