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Message: <blockquote data-quote="tRidiot" data-source="post: 2985045" data-attributes="member: 9374">I did salt the meat before I put it in the bag. However, it only sat overnight before cooking. I will say that the sous vide does somewhat dilute some of your seasoning and flavoring. This is due to the juice sort of steaming or basting the meat, and then you're discarding the juice, unless you use it to make a base for some kind of gravy or something. This is why I didn't put butter in like I had originally planned. After doing more research, I read opinions to this effect, which does make sense to me. The steaks were unbelievably tender and perfectly evenly cooked, however they didn't have as much of the flavor I would have expected considering I did go fairly heavy on the salt & pepper. Also the rosemary wasn't as powerful a flavor as I expected, which I'm actually happy about, I decided I don't care for rosemary on steak.Overall, it was a success, but things went to hell in a handbasket and we didn't actually end up eating until like 9:30PM. The igniter on my Traeger went out, so I spent the better part of an hour trying to figure out how to get it lit. I tried several different versions of starter cubes in the fireport, neither of which worked worth a damn.Pellets can be caught on fire, but it takes a good bit of heat, and as soon as you turn on the blower to get the pellets burning hot, you put out your starter cube. UGH! Eventually I hit on the idea of using a pair of tongs to pull a burning coal out of my charcoal grill and depositing it in the pellet pot, then when I turned on the blower, it made the coal burn even hotter and the pellets finally ignited. Because of this, I was way WAY behind getting the pig shots on the smoker, and subsequently the steaks. I eventually ended up finishing the pig shots in the oven, along with my "grilled" potatoes which were overcooked and were hell to try to do on the grill. Then, the steaks took a lot longer to get to 115* than I expected, a little over an hour, all told.Eventually, we got to eat, but it was very late. Most everyone raved over the steaks, but as usual, I am harder on my own cooking than anyone else is, and I can see a few areas to improve.The corn was interesting... I've never used or eaten tarragon to my knowledge and it was a very different flavor. I couldn't find any fresh tarragon, so I had to buy a bottle of dried, but oh well. The smell right off the bat was kind of anise, almost licorice, I felt like. However, once roasting the corn with the tarragon butter, when we ate it, we all agreed that it was distinctly sweet and almost cinnamon-y, with the combination of flavors on the grilled corn on the cob being strongly reminiscent of the holidays, like Thanksgiving. Almost pumpking pie-ish or something. It was a little disconcerting at first but it did grow on me. I just had some for dinner that The Wife cut off the cob and stuck in my dinner box for work tonight and I enjoyed it. If you've never tried this method, I would recommend it as something to experience, just to see how you like it.So that's it for now... time to go to Amazon and order a new igniter!</blockquote>

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