We have had great success with steaks @ 129F for 1hr and finishing on the bge + hickory. Seeing as how coppercook is setting to 125, I will try that next time.

Chicken is proving a little more controversial due to texture. I like the 145-150F chicken. The wife does not. She knows its done from a bacteria perspective but the texture doesn't work for her at all. I've had to move up to 155 and she would probably prefer 160. Any sous vide chicken recipes are definitely welcome.

We're absolutely interested in what others are doing with the sous vide. CopperCook, teach us something new!

For those concerned about killing bacteria, scroll down to page 4 red meat and pages 5+ for white.

https://www.fsis.usda.gov/wps/wcm/co...df?MOD=AJPERES