Just about to dry brine (cover in salt 
) a 3.5 kilo Porterhouse before the sous vide tomorrow morning. Cigarette lighter for scale.
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Recipe/method or linky would be much appreciated Ritchie. I bought a sous vide and am yet to fire it up…
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Not looked it up yet Olan but I think something like 4 hrs at about 55°c. Pat dry and cool for a bit then sear on the bbq for medium rare. I may stick a bit of rosemary in the bag. Nothing fancy really. Will update exhaustively tomorrow.
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I’m hoping to eat at 2.30pm. I can’t find a direct recipe for the size of joint I have so have set the device manually to 6hs @ 135°f/57°c. I think it should be done by then 
I gave it a wipe down after the dry brining and it now looks noticeably darker
A bit more salt and pepper and in a zip lock bag. The pot is only just big enough. I didn’t get the vacuum sealer yet and I think I should also get a dedicated bath if I’m going to do more of this sort of thing.
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That’s a chop 
Giant t-bone. 
What are the rest of the family having?
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Closer to the truth than you might think! I’m doing a turkey crown and a gammon because the children and Kerri’s family are wedded to tradition. Kerri’s mum and dad cremate beef, I think medium rare will blow their minds! 
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Superfire.
Bandwagon jumped on - I have just pushed the button on buying a Sous Vide stick, blowtorch and a vacuum sealer.
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I think it’ll be right up your street Andy.
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Should be a pretty quick delivery then
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i really am tempted to buy another after I gave my first away due to under use. I like fish cooked in it, pork fillet and beef fillet…
Looks a bit snotty to me. I looked up sous vide eggs a while back, it seemed terribly complicated.
They look bloody good. I’ve never been any good at making proper poached eggs so that looks useful.
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I’ve been meaning to try poached eggs with mine.