Question for you guys.
I have some big ass filets I want to sous vide. Usually, I'm doing them on a weekend when I'm home all day. I usually like to cook to ~133-135. Am I going to ruin my steaks by keeping them in for 4-5 hours? I know most blogs and shit say to do ~2 hours, but I figured I'd ask.
Also, anyone sous vide ribs? I'd love to try it since it's still way too cold to smoke here.
I have some big ass filets I want to sous vide. Usually, I'm doing them on a weekend when I'm home all day. I usually like to cook to ~133-135. Am I going to ruin my steaks by keeping them in for 4-5 hours? I know most blogs and shit say to do ~2 hours, but I figured I'd ask.
Also, anyone sous vide ribs? I'd love to try it since it's still way too cold to smoke here.