I think I love you? This is great. Do you have them running in arrays of 3? What’s your favourite cut? What’s the best cost:deliciousness cut? What bags do you use to minimize plastic leeching?
Short rib is shocking where I am. Even chuck is pushing past $15 a pound.
What are you doing for sides/sauce? Generally when I think braise/sous-vide I think some rich, flavourful sauce, but that seems unpractical for daily consumption.
I crisp it up in an air fryer before serving. Here's the full ingredient list: meat, butter, salt. After five years I still look forward to every repeat.
I just replaced an air fryer that lasted two years of daily use, a personal record. I was ready to replace it anyway, because they accumulate grease where you can't clean, and the smell gets interesting.