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I bought the Sous Vide Supreme off Amazon. Sounds great, I've read some online reviews of putting steaks in for 48 hours. That sounded a bit extreme, but I could see that tenderizing the meat in a similar fashion to slow cooking a brisket.
A KC Strip is my favorite cut of a steak. I enjoy other cuts, but I'm usually slightly disappointed any time I get something different. Do you season your steak with something other than salt and pepper when you seal it?
On the chicken are you using a dry rub or liquid marinade?
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