My kid wanted hot dogs the other day, so I decided to throw some jumbo all-beef franks in the sous vide for science and because I hadn't had a chance to use it lately. Did one normally, one with some IPA and salt in the bag (I read on Serious Eats that putting salt in there will lead to beer-flavored meat rather than meat-flavored beer), and one with ketchup in the bag all at 155 for about 2.5 hours. Normal one was great, beer one was slightly better if you like beer, and ketchup didn't seem to do anything at all except maybe add a little sweetness. Not the fanciest of cooks, but it was kind of fun and it did lead to a perfectly-cooked hot dog--though I'm not sure it's worth the extra two hours and fifteen minutes
