raider2119 sGreat post! We were talking about Prime Rib here and how it would be if we Sous Vide it so we will definitely do some testing on that, thanks for the advice and maybe we will do a side by side comparison of Chuck in Sous Vide vs normal Prime Rib?
You bring up a great point on the Waygu or Prime. I don’t think I’d feel comfortable enough yet doing Waygu this way, I’ve just had way too good of results with traditionally methods of cooking that to risk doing anything else. Specifically longer cook times, even at lower temps would make me nervous that I would somehow destroy the marbling and tenderness, maybe I will try it some day if I ever have a bunch more Waygu (I can only dream for that to happen again!)
Thanks for the input on the Breakfast Sausage, we had also been wondering about that. We sous vide some pepperoni the other day (smoked the rest) and the taste was amazing but the texture and appearance were all wrong, just FYI for anyone thinking about trying that!