This year, prior to the trip, I grilled some pork tenderloins, cut them into chunks, and froze them in portions. I sous vide cooked two steaks rare and froze those. The pork I used for cold salads and to mix into spaghetti sauce. With the steaks sous vide(ed) rare without searing, you can throw them on the grill and be eating in about 5 minutes. Next year, I'll be pre-cooking a whole lot more food. Anyone else doing this with the sous vide circulator?
