 Hey, welcome back to the Fire and Water Cooking Channel. I'm Darren and today I'm going to do a little bit of different cook. I'm actually going to show you how you can sous vide two different meats at the same time as long as you're cooking them at the same temp. So I'll be right back. Hey guys, this question comes up a lot in some of the Facebook groups on sous vide and in my fire and water cooking group as well. A lot of people ask, can I sous vide two different things at the same time? And I'm going to show you that you can do that. The only issue that ever comes up is you got to make sure you're wanting to, you know, sous vide at the same temperature. So for instance, today I'm going to make some rib eyes. I'm going to finish on the Kamado Joe on the soapstone. And then I'm also going to throw in some London broil also known as top round steak for Saturday. So I want this to cook for 48 hours. So this is going to go in the bath at the same time as these rib eyes, which I'll pull out in about two and a half or about three hours or so. So that's what we're going to do today. So the cook today I'm going to do is going to be on these rib eyes. But then I'm also going to use this as a cook for these top round steaks that we're going to do. So right now what I'm going to do is I'm going to use the ANOVA Nano that I just recently picked up, the smaller newer Bluetooth only ANOVA unit. And what I've got it hooked up right now is into my La Pave container. And I'm going to put both of these packages in the same container, but I'm going to cook them at the same temperature because I want them as far as the doneness goes. I want the same doneness. So I'm going to be doing a both at 133. So right about medium rare. The only difference is the top round is going to go in for 48 hours. And the rib eyes are going in for about three and a half or so. I'm going to set the ANOVA using the Bluetooth app. I'm going to set the temperature right at, I'm going to set it at 132. I've got to set it 132 on here already. But what I'm going to do is I'm going to set the timer for 48 hours. And then I'm going to manually pull the other steaks out the rib eyes today. So I know what time I want them to come out. Right now it's about 3 30 in the afternoon. So I want them out, you know, about 6 30 or so is when I want to get them out so I can cook them, sear them up. So I don't really need the timer on that portion of it. I just know when I'm going to pull them out. So I'm going to go ahead and just manually set this 132 for 48 hours. And then I'm just going to tell it to go. So that's going to start the ANOVA. It's going to heat the water up. As soon as it comes up to temp, I'm going to put both packages in and then I'll finish up the rest of these videos and show you how easy that is. So all right guys, I'll be back in a minute. All right guys, the ANOVA just went off telling me that it's a hit temp. So I'm going to go ahead and toss these in the sous vide. Like I said, this one's going in for 48. This is the top brown steak and the revised are going in for about three and a half hours. So I'll see you guys in a few. Pull the rib eyes out of the sous vide bath and I left the top round in there. So that's going to stay in there for another 44 hours or so. So these have only been a little over three hours, three and a half hours at 132. So I'm going to go ahead and pat these dry. They were seasoned with a little salt, pepper and garlic when I put them in the bag. And these are those prime rib roasts that I bought in the i-card above and broke down into steaks. So I'm going to go ahead, pat that dry. It looks pretty good. And I'm going to season them up with a little bit of my steak seasoning, which has got a little bit of espresso, coffee, salt, salt, pepper, garlic, pepper, salt, pepper, garlic and coffee, a little bit of onion powder. So I'm going to do that and then we're going to sear these on the Kamado Joe soapstone tonight. The first time I'm using that and the soapstone is kind of like a piece of granite. They make countertops out of it as well. But it's non-microbial and heats a little bit more even than cast iron. So we're going to get a really good hard sear on these tonight. Good Meyer reaction. So that's it. I'm going to that's it. Just put a little bit on each side and now we're going to be off of the grill. All right, my Kamado Joe is sitting at 450 on the thermometer here. But I know the surface of the soapstone there is a little bit more than that because that is directly over the heat and direct heat and that is pretty hot. And what I'm going to do is I'm going to spray that with just a little bit of the duck fat of our duck fat spray. You can use any kind of fat you want. You just want something on here for this to sizzle. Get that nice reaction. I know it's hot. So I'm going to go ahead and put the first ribeye on. A little piece of ribeye. And here it sizzles as soon as it hits. You know it's hot. This is on my Kamado Joe Classic. So it does not have as much room as my big Joe would. But it's perfect for these four big sized steaks. So I think we're all right there. And what I'm going to do is since I have these on, I'm going to hit this side of the steak with a little bit of the duck fat as well. A lot of time. You just want to get a nice good coating on there. We're just going to let those sear. I'm going to close this for a minute. Let some of that heat stay in there. And I'm going to give it about a minute and a half. That's a little over a minute. And one of the things I want to tell you about the soapstone is unlike cast iron, it does not cool down as fast when the meat hits it. So the stone actually is really thick. It's about an inch and a half thick. And it has some good thermal properties so it holds the heat better. Do you see that crust on there? And like I said that's only after about a minute. A little over a minute. And you see that's got a really good sear on that one. Some really good sears going on here. Well that looks perfect. So I'm going to go ahead and close this down for another minute. All right guys I flipped them one more time and they are done. You can look at that. They look very good. They look awesome. Give you a little look there. See how they look. I'm going to get these inside and then we'll cut them up. Oh all right guys look how juicy those look. I'm going to go ahead and be a fork. But I've got the nice myriad reaction on both sides here. See that nice crust. And actually this one looks pretty good. Let me cut that piece. But I'm going to cut this one right in the middle so you can see that we're still medium rare. Very juicy. This is kind of a cut part here. So I'm just going to cut that one right off. You can see how that is. Real medium rare and juicy. Blood's still coming right out of that. A couple of these little nice charred pieces here. Try that one. Very tender. Salt, pepper, garlic and that coffee rub. It's awesome. Man can't wait to dig into these. Try it guys. If you get a Kamata Joe make sure you get the soap stone. Is that a really good searing tool. These rib-eyes turned out perfect. And I can't wait to go eat the rest of them. Wow that was good. All right guys thanks for watching. Make sure you like this video, subscribe, follow us on Facebook, Instagram, Twitter and make sure you check out the videos above on how we cut these in the stakes from the rib-eyes from the prime rib. Check out Kamata Joe grills and the soap stone and I'll see you on the next video. Thanks guys. I'm going to go eat now.