I'm going to make the marinade in the morning tomorrow (so maybe 9 hours in marinade) and then plan to sous vide at 130F for about an hour before tossing on a super hot grill to finish it. Question is, can I just sous vide in the marinade or should I take it out and pat it dry and rebag before sous vide? Marinade is typical various chilis, some lime, orange, olive oil, etc. thanks for the tips!
Oh, and for pd3ski, wed night is going to be jimmy dean and biscuit day! I'll let you know how it turns out.
