guys....I sure hope so....I've got a lot riding on it!!! 13 dinner guests, that have been assured they will receive a terrific dinner...cooking up some pork belly burnt ends to tide them over...

:-)Rocky

A bit over cooked......

:-)Rocky

Wow! That looks fine to me for sure.
To me you did an outstanding job.
Walker

Rocky, I have never run a full loin in the Sous Vide. What temp did you take it to? I take steaks to 118-120 then sear them to medium rare.

126....I believe I'd go 125 the next time...everything I was looking at on YouTube said 130 for medium rare....also I found one recipe that said, after the Sous Vide to drop it into cold water for 10 min, prior to browning, which I did

:-)Rocky

I vacuum bag the steaks Sous Vide with Chicago Steak Seasoning from Penzey's, then freeze. Thaw and sear. Quick meal during the week.

Same with chicken breasts. Varied seasonings, Greek, Mexican and Garum Masala are favorites.

I believe that I could “make myself” eat that!

Rocky,
Overcooked??? I doubt it. Looks just fine to me.

Ummm,where are the Randall carving knives???

Wayne

I was waiting for that one....well....I gave my set to my son for a wedding present years ago....although he we here, at the dinner, I failed to ask for the carving set.....BUT(for Capt)....it's really hard to beat an electric knife for a roast like that....O.K....I typed that....

:-)Rocky

Rocky,
I am certain that you could have used a Model 10-7 in place of the carving set.

You do have a Model 10-7 right???

Wayne