Did a twin sous vide dinner with brats in one and corn on the cob in the other.
For the brats I grilled some onions in a skillet with brown sugar then added a bottle of beer. The brats were placed in bag with the onion/beer sauce @ 140F for 90 minutes. They were finished off in a skillet for the Maillard reaction. Because of the amount of liquid involved I did not vacuum seal these, put them in a ZipLock bag and used the water displacement method.
For the corn on the cob I made a compound butter mixed with WOW and placed that in a ZipLock bag with the corn and also used the water displacement method. The corn went into the hot tub for an hour at 180F.
The brats were great, but to be honest they weren't any better sous vide then grilling them and finishing them in a beer bath with onions. Still good but SV didn't make them any better. Now the corn on the cob was another story, it was fantastic. I now have another go-to method for corn on the cob, in addition to my pressure cooker method and my roasted in the BEESR method. Sous vide corn on the cob left the corn firm and every kernel popped out of the cob perfectly with every bite. If you have a sous vide you must try corn on the cob, you'll be glad you did.
