We have used sous vide for about two years now, and will never go back. For Christmas dinner we bought one of those Publix $6.99/pound prime ribs, put it in the Anova for 24 hours, and what came out was the best prime rib I've ever had. I set the water temp to only 130 (note that 135 is the medium rare recommendation), and after the 24 hours, put it on our pellet smoker for nearly an hour using a competition mix of smoker pellets. Wow, what a tender, flavorful roast. We have a chuck tender roast in it right now.
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