re: Sous Vide Recipes, Tips & Tricks?

Definitely doesn’t have to be an $800 sous vide. It’s a game changer for a few dishes for me, because it’s eliminates the risk of over/undercooking meat and ensures moistness. Best if you can sear on ceramic grill like BGE at ~650 deg., or else cast iron.
Pork tenderloin sous vide
Sous vide at 136 for 2 - 3 hrs., then sear.

Whole beef tenderloin
Coat w/olive oil, sprinkle McCormicks steak seasoning and a little garlic powder, add rosemary.
Sous vide at 130 at least 3 hrs
Season again with McCormicks and Carne Crosta Steakhouse rub
Sear at 650 2.5 min. ea side.