Sous Vide for the first time in a couple of years

I recently bought the Joule Sous Vide, but only because I negotiated with a seller on eBay for $149 (brand new), and apparently my old Sous Vide was somehow discarded during a home remodel. The Joule normally retails for $250 and more, which was enough to persuade me away from ordering, and in requires a phone connection, but for the money saved, I decided to go this route.

I must say the connectivity was simple and easy, firmware updated right away, and the recipes (as far as cook times) make it easy.

Purchased a double cut pork chop from my local grocery store. Seasoned with Midyett Premium Rub, and then allowed to cook at 134.5 degrees for 2 hours (over a 2" cut). Once finished, I applied a little more seasoning, basted in Grapeseed oil, and placed in a cast iron pan that had been heating up for 20 minutes. Finished with placing butter on the plate (underside of chop).

It was delicious. I now remember why Sous Vide is worth it. I had been reverse searing mostly everything, but now that I have a Sous Vide again, I can't see myself considering reverse sear except when I simply don't feel like setting up my Sous Vide (one point, the Joule Sous Vide is incredibly small and stores very easily).













Restaurant quality. And delicious. Doesn't rival Perry's, but Perry's is on a different plateau than anywhere else.