[Brlesq]

We still use ours about 3 days a week. Mostly pork, chicken and beef. Did a London Broil in it yesterday because you can find that cut cheap (paid $2.99/lb). Seasoned with Montreal Steak Seasoning, and 131 degrees for 8 hours. Finished on a hot grill, rested and sliced. Nice and tender, and even my picky daughter eats it.

And btw, thick hamburgers for 2-3 hours in the sous vide before grilling are DA' BOMB! Medium rare and juicy the whole way through.