The Standing Rib Roast. A holiday tradition, at least it was in my family. I would have to say that this cut of meat was an obsession for me. And it seems everyone else is no different. I always remember grabbing a… Read More

Its Tri-Tip week y’all! Before I started cook Sous Vide I had never heard of this cut. Short for Triangle Cut, the tri-tip is off of the bottom sirloin and in my opinion a prime candidate to cook SV. The meat is… Read More

***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook*** My Friend Chuck When… Read More

***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook*** A Change In The… Read More

Carne Asada. Charred Meat. Simple right? Welllll not exactly. When I thought about doing this cook, I found so many different recipes. Who knew so many people differ on what needs to be in that marinade. I sure didn’t. As I had… Read More