How to perfectly cook steak Sous vide & reverse sear tri-tip recipe w/ Cold Grate weber kettle grill

[@KevinWindsor1971]

I've done 48-72 hour brisket flats sous vide at 130 degrees f and they have come out amazing. Greg M. at Ballistic BBQ and John at Big Meat Sunday got me hooked on sous vide when I saw them use this method.

[@SnSGrills]

No doubt!

[@georgebrooks-gabriel3295]

SOUS VIDE! Yes. So glad to see this channel blending my two favorite things at long last! Even more pleased to see 131 being used as the temp - that is my magic number for beef!!

[@SnSGrills]

131 works out pretty darn good! If I was just reverse searing that'd actually be a little too done for me but it's great for Sous Vide.

[@dm8130]

I went on the anova for 3hr at 131F, let it rest for 1 hr or so (no ice bath) set the kettle/vortex (I do have the SNS) at the highest temp threw a small chunk of cherry and had a fantastic cartamelization and a nice smokey note without making it look like some sort of brisket, (note I'm not new to SV or BBQ)

[@skyblue9991]

The resting period is not necessary post sous vide.

[@THoey1963]

Looks great guys. I went through a SV phase about four years ago and built my own when it wasn't cool or cheap yet. I never tried to SV a Tri-Tip. Might be worth hauling Frankenstein out of the closet and give it a try. The only thing this video is missing is the link to the SV and tank that you used...

[@aaronkarr9430]

Did your technique recently and it was money, but do need to add it was a Prime grade tri-tip. After the water bath, I added the garlic and pepper along with some Trader Joe's coffee garlic rub. Soooooooo good! Definitely more tender than any other tri tip I've cooked before.

[@whoyoukidding1]

I have never cooked Sous Vide and I don't have a SV device, so I almost skipped this video. But, since I'm a proud and happy owner of a Slow N Sear and I like this channel, I decided to stick it out and see how it turned out. I'm sure glad I did. When you cut that meat at around 12:50 I actually had to pause the video to take it all in. That image should be in a magazine. Wow!

[@SnSGrills]

whoyoukidding1 thanks! It’s a process for sure but worth the result.

[@johnnyyou3573]

Love the sous vide cooking method it takes steaks to another level. I have the same sous vide machine and love it. Great video

[@jbrown7441]

THAT was an excellent tri-tip technic. I will use it from now on!!! Nice work!!!

[@SnSGrills]

Glad it was helpful!

[@ig00g1e]

This was the first tri-tip I've made. It turned out very good. I only did sous vide for 2.5 hour and my grill/smoking portion was only 1/2 hour cause the temperature was way too high. I pulled it at 130 internal temp and it still looked just like yours.

[@SnSGrills]

Glad to hear it turned out great!

[@dougmead3787]

Great demo! One question before my comment. After you sous vide the tri tip and cooled it to fridge temps and were getting the final spices on it, you seemed to handle the tri tip as a raw product, one clean hand, one dirty hand. After chilling a sous vide product to fridge temps, should the product be handled as a raw product, for food safety reasons? Followed your technique, sous vide two tri tips, chilled, put one in freezer, the other in fridge to reverse sear the next day. But, plans changed and didn't get it on grill for couple more days, which was a welcomed flexibility. Final result was exceptional! The sous vide moved the tenderness similar to a good ribeye steak. The reverse sear brought in the smokiness and char. Truly the best of both techniques. Thanks so much for sharing that process. Really enjoy your videos, keep them coming.

[@SnSGrills]

Hadn't even thought about that! Wasn't food safety... I wanted a clean hand to more easily apply the rub.

[@ChristysCookingLifestyle]

Justin told me to check out this video. That intro😂😃Never thought I needed a Sous Vide until now!! That was amazing!! Thanks for sharing😃

[@SnSGrills]

We don't usually fool with SV, but it works GREAT with Tri-Tip!

[@trevormangus7832]

And another great thing with sous vide is you can buy the whole slab of steaks from sams or Costco at a lower price cut trim season and vac pack your steaks and freeze them drop in sous vide as you want them “frozen “ add an extra hour to cook time super easy and comes out delicious 😋 sear and enjoy To avoid the very edge browning cool steaks in ice bath before you open bag and sear

[@SnSGrills]

Good info!

[@gorfimus]

Nice! I've been into sous vide for the past year or two. Thanks for all of your videos. You convinced me to get my own slow n sear, and I'm excited to use it this summer!

[@SnSGrills]

Awesome! Have you joined our Facebook group?

[@Lonnie.Macs.Garage]

Man I LOVE my Anova! I have not done a tri tip yet but it's on my list now!! Great video!

[@SnSGrills]

It's a must try! #seewhatididthere

[@Giftedmike359]

Guess who's back! Justin's back! Love the sous vide

[@Giftedmike359]

Tri cooked tri tip

[@SnSGrills]

Thanks! Glad you like.

[@Giftedmike359]

Lyles BBQ Company no idea where to get tri tip in the UK. Tri cooked tri tip is a pun (they cooked it 3 times ;))

[@SnSGrills]

Try asking for bottom sirloin.

[@ericousleyjr9119]

Excellent cook gentlemen. Tri-tip looks spot on!

[@thurmanwalker1197]

Looks great. You guys make everything look so easy and good.....

[@SnSGrills]

Glad you enjoyed it. We hope you try it out!

[@billmarkel3051]

Great video gents! I have an Anova Nano arriving in the fall, and I can't wait. You may have provided the inspiration for my first sous vide.

[@josejimenez1405]

Great video. Nice to see you team up with Justin. that Is a great thing about SV. you get the perfect color top to bottom with that seared crust. thanks for the info. a Lot of precise tips on the smoking part of the cook.

[@SnSGrills]

Glad you like!

[@BiggsHomeCookin]

Nice job on cooking that tri-tip Dave!... I'm the same way having to have everything line up. lol. Good video guys... thanks!

[@SnSGrills]

Ain't it annoying when it don't? lol. Thanks for watching.

[@raymonddobber9218]

Very good!!! Keep on going! Greetings from Holland

[@wolco003]

Reverse seared Tri-tip kicks ass...

[@Missin44]

Two comments / questions: 1. I suspect that you could take a frozen Tri-tip add salt to the bag, seal and sous vide and get the same result. In other words not bother coating the roast with salt. The idea being that after 3 to 4 hours you'll have what amounts to a wet brine. Even sous vide 24 hrs prior, ice bath and keep in frig before the sear. 2. Since you're smoking why pat dry after the sous vide? I would understand if you were going to sear directly from the bag, but since your smoking it seems to me a wet roast would help the smoking process. Thoughts?

[@LightZone9]

Looks fantastic!

[@SnSGrills]

Thanks for watching, Bill Levitt!

[@owiz9212]

Really well done (pardon the pun) gentlemen!! Perfectly cooked tri-tip.

[@SnSGrills]

Thanks!

[@josht138]

Great vid! Totally agree on adding ingredients to the bag before you seal it. I don't find it makes a difference and it's just a waste of ingredients.

[@something34100]

Why the slow part before the sear? Why not go straight to sear since you already completed the slow part with sous vide? Doesn't this dry the meat and overcooks it a little? Thank you!

[@SnSGrills]

Moisture loss is 99% final internal temperature. How long you cook the meat matters little. This steak never made it over 131˚ F so it stayed very nice and juicy. The low and slow portion adds flavor and helps the meat to continue to tenderize a bit.

[@something34100]

Thank you, that makes a lot of sense.

[@llamawizard]

something34100 to help get the flavor of traditional Santa Maria Tri-tip, which is grilled over red oak

[@timmartinez135]

I have a question about cuts of meat, I only use 'Prime' cuts, would this method elevate a 'select' cut?

[@SnSGrills]

Tim Martinez it'll help but it won't make it taste like prime.

[@Gquebbqco]

I have an anova also and love it! Great video guys! Great intro haha!

[@SnSGrills]

Thanks Jason!

[@jstanovic]

I love my Anova, although I don't find the Bluetooth or Wi-Fi particularly reliable. I set the temp and tell Google to set an alarm to notify me when times up.

[@JoeVargheseOrlandoFL]

As usual .. Excellent video! ... what container did you use for the sous vide and did you cut the top yourself to fit the annova through the lid?

[@Dadcraft73]

Just going to jump in here, it looks like a 12 quart Rubbermaid container. A 2 and 3/8 inch hole saw makes a perfect hole for the Anova. Not saying that is what he did, but that is the appropriate size.

[@keithclark4645]

this is the perfect cut of meat for a Sous Vide, takes care of the funky shape and thin point. Nice video guys.

[@glfjunke258]

Tri tip is one of my favorites. Looking forward to using the easy spin and the cold grate sear. Sous vide,too long for me. 👍

[@marklombard9360]

Hey, I have a few possible dumb questions. I'm using a gas grill and was going to cook three tri tips. Was going to sous vide for 4 hours each the day before then refrigerate them. Is it possible to oven cook them to 90 degrees the next day then transfer them to a hot grill? Is this all a bad idea?

[@wyocoyotewyocoyote9007]

so many steps, ay yi yi. Sure want to try it though. Hmm I'd think bringing the meat to room temp vs fridge temp, but could be wrong. Raw meat I learned cooks better if brought to room temp. However since the meat is cooked maybe its better to chill so the center does not over cook?

[@randycorreia349]

That's a amazing looking piece of meat. I wish I could have a bite. I've never seen the device before.

[@davidmiller8281]

As a novice I have a few questions: 1. Do you recommend this method over Reverse Searing without Sous Vide? 2. If so, what is the added benefit? 3. If one is wanting this without smoke, is the ice bath step necessary?

[@andreascyprus2]

Sous vide is the best way to cook steaks, period, provided that you do a nice and quick sear at the end!

[@SnSGrills]

1. Yes this is better than just reverse searing 2. Texture of the meat is much more tender 3. If you go from Sous vide straight to grilling you can skip the ice bath

[@SnSGrills]

Actually if I had to choose between Sous Vide then grill OR reverse searing, and couldn't to both, I'd pick reverse sear every time.

[@davidmiller8281]

Thank you for the advice. I love my SnS and the videos. Thank you for the work you put into them. The best steak, ribs, and pulled pork I've made were with your advice from videos.

[@fly1327]

Thanks! I've found doing steaks sous vide and searing them in a scorching hot pan produces amazing results. Outside I offset cook/smoke tri-tips on the Weber kettle. Searing after the smoke, while the tri-tip is hot, invariably overcooks the outer 1/4" (and sometimes farther) too much to get the sear reaction I want. Getting that edge to edge consistent medium-rare doneness (which sous vide does) plus the great sear from a chilled meat on a cold grill, is a great idea. This weekend's cooking project for me.

[@baileymoto]

Just to clarify...you let it chill in the ice bath for 1hr, correct?

[@SnSGrills]

Yes you want to cool the meat down so you can either smoke it immediately or put it in the fridge for a few days before smoking... This make the recipe easier to follow as you can spread out the cook when it's convenient for you.

[@RunningInSuits]

Looks delicious, but personally I think you could have achieved just as good of a result if you cooked it with a regular reverse sear method like you did with your Filet in another video. This way takes far too much time for very little benefit. Either way it's delicious! Great job!

[@SnSGrills]

For this particular cut the SV process helps. Tri tip isn't nearly as tender as filet. Give this a try!

[@cliffvaughn7378]

You need to watch sous vide everything, you don’t need to let it rest and can sear it soon as done after drying and much faster to use a searzall or torch because awful waste of charcoal just for searing it

[@SnSGrills]

Guga and I are friends. In fact he's done a video for our channel and uses our products all the time. This video isn't about the EASIEST method. It's about the BEST result. When you're willing to put in an extra step or two this method is well worth the effort. Thanks for watching!

[@grantcrawford823]

Love the video. I do sous vide, but have never tried tri-tip, but it certainly makes sense with irregularly shaped meat. Is the decision to fully cool the meat here then reverse searing ( rather than just starting it), just too get the smoky flavor on board or do you feel that double cooking adds something to the meat texture? As an Aussie I'm not that used to smoked meat, so simply searing it may work better for me.

[@SnSGrills]

The reverse sear adds flavor and does also make the meat even more tender. Gotta be careful with that or it can be too much.

[@oren5230]

Tri-Tip in Dallas? Give T-Roy some in Austin. "JJ" you done good. You to Dave :--)

[@SnSGrills]

Don't tell anyone , but we had to shop at Whole Foods to get the Tri-Tip.

[@BabyBackManiac]

LOL. Thanks, Oren.

[@MKGenevie]

I’m confused by the reverse searing... you cook it at 131 for 3 hours, then cool it to 30-40ish in an ice bath... then take 1 hour to get it to 115... then sear it... why not just sear it directly after sous vide?

[@dm8130]

You are correct, the guys forgot the meat takes smoke until 140F, so there was no need to ice bath and add time and hassle, I did it the way you pointed out and held better results (it doesn't take a chef to tell you that meat can be judged by the look -of course it must be a good breed etc )

[@Maravirocthegreat]

The idea is to not overcook it. If you start searing at 131 F it will likely be medium well to well done after searing. Alternatively you could let it rest until it falls to 110 F and then sear but I think the concern is the meat being in the bacterial “danger zone” in the 30 min or so that it would take to fall down to that temp. Being cold and taking up more Smokey flavor is an advantage but I don’t believe that is the main point.

[@Xsaz0000]

If you take it at 131 and put it on the grill the internal temp will continue to rise as its outside browns propery. When the internal time gets to 150F+ the meat gets tough. So you iceboat to get the internal temp low, say to 60F, then brown it till the internal temp hits 125-135F. coordinate the brown to be done about the same time the internal temp hits 130F again, then it never goes to 140F chewy or 150F tough.

[@skyblue9991]

That's what you should do. These guys must be new to sous vide.

[@VinceYoungIsTheBest]

If you put a 131 degree steak directly on a hot grill to sear it, it's going to be medium well by the time you get it seared nicely. Cool it first and you won't have that issue.

[@bryanbartlett5715]

The ice bath is unnecessarily if you're eating your tri-tip immediately. Take it out of the bath, pat it dry, season it to your liking and sear it on both sides for a minute per side. I don't understand the ice bath method.

[@SnSGrills]

Sure there are many ways to cook a steak, but if you follow these steps and plan appropriately it's not difficult and you'll find the extra steps improve the result. Find more on the ice bath here: amazingribs.com/tips_and_technique/sous-vide-que-with-the-big-chill.html Personally I'd rather skip the Sous vide before I'd skip the reverse sear. Reverse searing adds much more flavor and still gives you an excellent result all by itself.

[@wolco003]

Smoke! Yup skip the Jacuzzi over skipping the reverse-sear!

[@BabyBackManiac]

Bryan, If you skip the reverse sear, you get all the benefits of SV but none of the smokey flavor. If you skip the reverse sear, you get a better flavor (assuming you like a touch of smoke) but miss out on the extra tenderness of SV. The point where were trying to make is though both techniques have their perks, it's not an either/or situation. You can have both. I've said this several times but I'll repeat it. When we were discussing this video, I thought this was too cumbersome a process, but I was wrong. It's totally worth it the trouble. It's actually not even much more time involved than the reverse sear (since as you know, SV is easy). It's just a different "work flow." When I get my own SV machine, this is exactly how I'll do my tritip from now on.

[@dm8130]

not true, again meat takes smoke until 140F and a few minutes are more than enough to give some nice smokey note. Guys: this is trip tip steak not a brisket

[@Missin44]

@@dm8130 not correct. If you sous vide directly from the water bath the meat temp will continue to rise beyond med-rare, thats a fact. Then searing will even drive the temp higher. Science contradicts what you are saying. Do it your way and enjoy, for others follow the video.

[@chriskozub8012]

So you cooked it twice? You cooked it in the water bath then cooled it down. Then re cooked it in the kettle before you seared it? Why not just do reverse sear in the kettle?

[@SnSGrills]

You absolutely can and it'll still be awesome. This method takes it up a notch in tenderness though!

[@johnwinnard5589]

Got an instant thumbs up for the weird opening comment. Lol

[@tomevans5458]

Was going to buy the Anova sous vide this weekend, but I read that you have to have a smart phone with Wifi and bluetooth. Additionally, Anova updated their app and now you have to log on to Facebook in order to use it! All I want it to plug it in and set the temp. Will this unit do this?

[@SnSGrills]

Yes the unit we have is a turn it on and twist the knob to your desired temp deal. We're with you as fas as disliking bluetooth and phone connectivity. Much better to have knobs and buttons!

[@lhoga785]

So which is better?!

[@jon4589]

Nice job! I've enjoyed all your videos. But why didn't you show how to cut tri-tip? That would have covered the tri-tip subject. You can do a great cook and then cut it wrong and it will be tough. Or...is there a Part Two?

[@jon4589]

With Pinquito beans?

[@SnSGrills]

So we cut it right, but we forgot to mention how we did it. Oops!

[@BabyBackManiac]

No we didn't. We had an alarm go off in the middle of the shot and had to start over, remember? Sorry about that, Jon.

[@SnSGrills]

Oh yeah! I'm still mad at that thing for doing that. lol

[@baileymoto]

Do you have a link for the lid and tub you're using here?

[@SnSGrills]

Here you go: Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, FG631200 Cellar Made Sous Vide Rubbermaid Container Lid for Anova Cookers

[@SnSGrills]

Links didn't work but you can search the descriptions on Amazon.

[@cdub76]

What about smoking to 120 first (60-90min), then going in the bath for a few hours at 131-137 so you get max smoke flavor, and can render that fat cap If you sous vide first, it wont take as much smoke. Just smoking, would require taking the fat cap off, since you cant render the fat in 90min

[@NoHippieBBQCooking]

that's very hippie of yawl. I'm going to have to do a non hippie version on the slow n sear. they are hard to come by out here

[@SnSGrills]

Can't wait Lyle!

[@trevormangus7832]

Sous vide cooked steak is the best steak I have had primarily because I like med rare and most steaks you get a little med rare in the middle and more done toward the surface sous vide with a fast sear it is med rare through 95% of the steak so if you haven’t actually tried it don’t knock it and I would bet in a blind test almost everyone would say the sous vide was better And there are a lot of immersion cookers out now that are under $100 and they all do the same thing maintain temp the expensive ones will give you options like WiFi or Bluetooth connections which are Not necessary

[@SnSGrills]

We love Sous Vide as well but if you want wall to wall medium rare a reverse sear on the grill is also a great method. Check out this video! kzbin.info/www/bejne/rnjNe4SHeMukhLs&t

[@gerardocortazarborja745]

The ice bath doesn't really work, because with sous vide the temperature does not go higher than the one set in the circulator. Therefore there is no need to "stop" the temperature of the meat to go higher, you are just chillin da meat.

[@SnSGrills]

That wasn't why we were doing it. The ice bath was to cool the steak to refrigerator temperatures in order to set up the reverse sear which was used to combine the benefits of smoke with the benefits of SV. Thanks for watching.

[@alnwick00]

Guys, I would like to see you sear the steak first then into the Sous Vide tank for 3 hours and compare the flavor to this steak.

[@sms9106]

Why not just use the grill for the whole cook?

[@prccap]

I just hate wasting all that charcoal using this method

[@alexvids9232]

i love sous vide but smoked and grilled is WAY WAY WAY better. going from sous vide to grill does not compare. just grilling is best.

[@TrojanMars1]

Dave was way too slow...couldn’t even get through the whole video!

[@daawerman]

You can adjust the playback speed. It's in the settings of the video.

[@rmotta81]

Why the hell am I gonna sous vide if later I gotta deal w charcoal to sear. Just do it all on charcoal.

[@jpat4463]

@Rod Loucks It's a lean cut of meat meaning you're going to have to cook it longer to break down the tough fibers, collagen, and connective tissues, leaving you with tender meat. It's possible to do on a grill but it would take a long time and require a lot of "babysitting" if you will. With Sous Vide, you set it and forget it. The charcoal thing is something they want to do, but you can easily sear the meat on a cast iron pan inside on the oven. If you haven't tried it no need to knock it. I was skeptical until I tasted some cuts that I would have never purchased otherwise - pretty good stuff, very juicy and cooks perfectly each and every time. Cheers

[@ryan74701]

Rod Loucks lmfao, you are a dumbass bro

[@earl3496]

whats the point of sous vide in the video?

[@SnSGrills]

Tenderizes the meat and ensures very even cooking.

[@earl3496]

yeah but that what reverse sear is for....seems like a bit waste of time sous vide(which is overated)

[@SnSGrills]

Try it. You'll like it.

[@BabyBackManiac]

Steven, I said the EXACT same thing before we tried this. I'm not kidding. I told Dave there was no way this was worth the trouble and people were going say exactly what you just said. I was wrong. It's totally worth it. Not every time because...well...life is busy but for a special occasion it's a no brainer. I don't have a SV machine because I thought it was overrated as well. Now it's on my wish list.

[@earl3496]

ive got one already.

[@DesertFoc]

Sous vi

[@ryguyiskindofaflyguy]

Every time I do sous vide, the steak sucks, the texture is good but even if I chimney sear it the taste is bland

[@robertruffin2858]

You pronounce the "D" when you say "sous vide"...not "sous vie"...thanks for sharing!

[@SnSGrills]

Yes we have learned the error of our ways. Thanks for watching!

[@robertruffin2858]

Yeah - as an American having lived in Paris for nearly 3 years I have long grown accustomed to being corrected on my French pronunciation!?! Did a USDA prime tri tip a couple of days ago based in large part on your video...I have used the method before (for a variety of meats, poultry and fish) but not in a while...you inspired me! After 4 hours in the sous vide, we seared it in a 500F degree oven on a pre-heated cast iron skillet...took about 5-6 minutes to get a wonderful golden brown finish on the meat and it was unbelievably juicy and tender!?! Thanks for your detailed guidance on doing it the right way!

[@Xsaz0000]

Excellent video EXCEPT you wore a ring awhile cooking. I know lots of celebrity chefs do it for demographic appeal, but it's as gross AF.

[@SnSGrills]

There are many that think a pink steak is gross as, uhm, heck, can't use your word... anyhoo, there's no pleasing everyone subjectively, however, objectively there is nothing in the video that is not food safe. We stand behind our recipes.

[@Xsaz0000]

Most anyone who isn't me would say I'm jewelry/cooking phobic. I thought you nailed the video except the jewelry. It's not worn in any professional kitchen IMO. I believe there were some years (about 15 years ago) when The Food Network required their celeb chefs to wear jewelry in their shows, because in a matter of a few months all of the shows when from never seeing jewelry, to seeing them worn in every show. It has nothing to do with good cooking. I'm being hard on you pointing this out and ignoring the quality of the video otherwise.

[@tobyhigginbotham2564]

Have you seen this channel: kzbin.info/www/bejne/jHfCkqeQmNOJp9E I have learned a lot about Sous Vide watching these guys. He’s uses a torch to sear with, and he Sears the meat right after he takes it out. I’m assuming with a torch you don’t have that much of a temperature swing like you do with a pit.

[@SnSGrills]

Indeed we have! In fact we sent him a Slow 'N Sear to test in his recent shootout, where we scored very well!

[@tobyhigginbotham2564]

Adrenaline Barbecue Company can you tell me the internal temperature difference between a torch vs charcoal searing. I have to believe it’s not 20 deg. like it is the conventional way.

[@jstanovic]

Too much work. Skip the pre smoke. That just dries the meat. Pull the meat out of the water bath after cooking and sear with a Searzall torch. Cut it into slices and then use a smoke gun with your favorite wood chips for a few minutes up to 10 if you want a heavy smoke flavor. Just as good or better with a lot less work.

[@driving101drivingschool2]

Way too complicated, methodical. All those temperature changes are ridiculous, should have just seared straight from sous vide (after 10 minutes in the fridge). The time in the fridge is just to further dry the meat. Cooling down in the ice bath is completed completely unnecessary.

[@TheSpeedracer555]

Too much work! Hate to say most people that BBQ. Just smoke or grill. This method is used for gourmet style of cooking. Being a competition BBQ cook. You never ever see this done!

[@SnSGrills]

lol who said anything about competition? This cook wasn't really that hard and for the backyard cook who wants to create an outstanding meal this isn't that much effort.

[@sminstudios]

Didn’t look like much work to me. Best video I’ve seen for explaining why you would do both parts, sous vide and reverse sear.

[@alexvids9232]

the ice bath is not needed. waste of time. who cooks meat then cools it? your supposed to eat it when done. go straight to sear.

[@chuckdavis572]

there's something to be said for a persons demeanor matching the subject matter. in this case it does not.

[@BabyBackManiac]

Did you hear that Dave, he said our demeanor doesn't suck! (see what I did there? with the sous vide. Yeah, baby!!!)

[@chuckdavis572]

was talking about your partner and not you. and I recognize it's not a totally supportive thing to say. I see this on some of the car channels I watch, too. Guys talking about car stuff - but lacking the type of demeanor that most car guys exhibit- making the viewing experience odd.

[@alexvids9232]

how not to sous vide and sear. skip this. worst on youtube. you cooked it twice!!! WOW.................might as well skip the sous vide if your going to take it to temp all over again on the grill.

[@ThatGuy-ot9uv]

Why do so many people on KZbin mispronounce Sous Vide as Sue Vee... When it's correctly pronounced Sue Veed?

[@alexvids9232]

nobody cares. only you do.

[@FourDollaRacing]

Unsubscribe! Sous vide is un-American...

[@FourDollaRacing]

And....first dislike!

[@BabyBackManiac]

FourDollaRacing the guy who invented the concept was born in Massachusetts.

[@electricitysucks5]

I think ya had your bag upside down when you vacuumed it, isn't it supposed to be textured side up?

[@SnSGrills]

Didn't know it mattered. Will check into that. Thanks!