Good to know, Ben!
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In case anybody's looking for one, Groupon has a sale going for a foodsaver system for $58, way cheaper than what I paid for the same package
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last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

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Yum!
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Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?
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a little less rare and a bit more "tender" or "sous vide-like texture"....it was about 3 inches thick which I think affected the overall outcome...it was good, but coulda been a bit "better"
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Looks delicious, Keith!
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That looks so good that I think my stomach will be knocking on your door soon.
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Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.

For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.
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Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty.

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I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the case, why sous vide at all vs. just tossing them in the skillet for a bit longer?

Interested to hear your thoughts, Peter.
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Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15.
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I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor)
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Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle
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At the butcher last weekend and picked up a few extra thick slices of their house made hickory bacon, gonna put them in the tub tomorrow morning for 24 hours then fry them up Sunday morning for breakfast following the serious eats method. been wanting to do this one for a while, looking forward to giving it a try :-)

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nice... I've done that with a vac sealed pack of thick cut from Sam's club...dropped it in overnight right in the packaging....magical...
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The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?
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I've gone as short as 12-14 hours and as long as 36, never saw any adverse effects from the overlapping.
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This link was posted on a FB group I belong to. Thought some of you might find this useful, especially the temp/time charts.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
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Wow Bob. That's some great info there. Thanks for sharing.:-)
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