If you season the meat before you vacuum seal it will really improve it! Try seasoning it with salt, pepper, garlic and throw some rosemary in there also. You can also leave it cooking as it will not overcook. Awesome to see you trying one out either way.

In the hospital with my 6 month old baby and I came across your videos. I've binged watched prob 10 now. Thank you for helping us get through these trying times.

As a former kitchen professional, I’ve been using my Sous vide since 2015: But never on a overnight camping trip. Awesome! Jackery here I come.

Recently lost my family and I’ve been possibly made to live in my truck for a bit. This guy makes me feel like a Steve Wallis vibe that is very calming and fun. Really helps with the lonely times

Mav, glad you have discovered sous vide cooking. Few tips I’ve learned: 1. Season meat before vacuum sealing 2. Finish cooked carrots/veg in a quick sauté with maybe some butter, lemon, and time (or whatever sounds good) 3. Along those lines veg takes a little higher temp than steak in a sous vide so I usually cook separate. You can cook veg day before and then just chill it down. Then just pull out and finish as I described in step 2 to heat and season. 4. Chicken breast is by far the most elevated cut of meat in a sous vide. Steak is still amazing because it’s steak, but chicken breast is like an entirely different meat when sous vide. I look forward to your next adventure!

Mav, I got my sister's extra fridge and upon taking it home, discovered they had forgotten a bag of shrimp in the freezer. I managed to get rid of the putrid smell by buying a big $10 container of Folgers Coffee [ground], poured them into 3 pie tins, placed them into the freezer and left them in there four exactly 3 days. What it does is absorb the oder from the freezer. After 3 days, dispose of the coffee [you're not going to be able to use it for anything else; let alone drink it]. I was amazed. Now, the freezer did smell like coffee for like a week or two afterward, but it was waaaay preferable to the original funk, and eventually it didn't even smell of coffee. Judging by your fridge's dimensions a small container of fresh coffee grounds should suffice, but BE GENEROUS with it! Good luck, man! Love your show! I live thru your travels. Aloha.

Never saw the steaks moved to the fridge in between cooking and reverse searing. The big benefit of Sous Vide method IMO is that you can leave them in until you're ready to finish them up, they don't cook up but at least they'll be nice and warm. I left a Tri-tip in for 12 hours one time. Too long and they start to taste more like roast beef, but a couple hours or 3 is fine. Starting with Prime beef like you did makes a big difference too though. Season or at least salt before cooking IMHO, the season again before searing. (Since some washes off with the juices in the bag) Also, you can do without the vacuum sealer, buy using zip loc bags, and just lowering the meat into the water, then zipping the bag before it gets to the water level. The water will push out the air. It works just fine. A good first effort though. My mouth was watering.

Golf! That's a great sport. A tip: it's all about your left arm. Hold the club in your left hand with your thumb pointed at the head of the club. Now swing the club like it is a pendulum and imagine your left arm is part of the club. That means, keep your left arm straight. Now grasp the club with your right hand over your left and when you swing the club imagine your left arm is swinging a pendulum. This puts all the power to the head of the club. My granddad taught me that. Have fun.

So glad to see you discovered Sous Vide! I recently was wondering if you've ever tried it. It's been the ONLY way I prepare steaks for a few years now. It's hard to really screw it up.... but here are a couple tips: 1. Use a paper towel to dry off the steaks before browning/searing them. That will reduce the time needed to get a good crust. The steak is perfectly cooked all the way through already, so the longer you heat the outside, the deeper it will overcook the outside of the steak. 2. Don't bother with the timer. The precision temperature literally can not overcook the steak. You can keep it in there for 4+ hours if you want. The longer you cook it, the more tender it becomes as the fibers in the steak slowly break down. Eventually it may start getting mushy, but some prefer cooking for 8-10 hours. Cook cheaper cuts a bit longer, and they will rival your filet mignon! 3. Forget what your know about cooking steaks. There is no need for resting time after cooking with with sous vide. Think about it, the reason for traditional resting time is to allow the hotter outside of the steak to equalize with the cooler inner part of the steak. With sous vide, the temp is perfectly even throughout the entire steak. Just dab off the moisture and get it in the pan to sear! No wait needed. Love the channel bro! You inspired me to pull the trigger on a solo camping adventure in Door County, WI a couple weeks ago. I had a blast! I even tried channeling my inner Mav and did some cooking at the camp site. Keep on Trucking!

MAV got my mav airfreshner & sticker in/on my car and loving it. These videos really help me when Im stuck in my office wishing I was outdoors. Thank you for making such quality content, its been years since Ive dedicated time to KZfaq as no one had orginal content anymore and you really changed the game for me. Safe Travels.

I recently realized that my Jackery 500 is strong enough to run my Keurig and I’m beyond stoked about it, not having to fire up the propane to make coffee anymore. I actually tried poaching an egg with it too, because I was always curious if the water was hot enough for that. It was way undercooked but that doesn’t bother me because I throw em back raw on occasion anyway. Minimalism rules.

Always cooking up something unique in the back of your truck! Love the videos congrats on passing 2 million. Enjoying traveling and filming myself right now, thanks for the inspo!

Hello Mav, thanks for catching us up with a new video. Only discovered your channel a couple of weeks ago so I've just been working my way through ones from a year ago. You're having a great time in Mexico at the moment 😎 so looking forward to seeing your adventures x

Key to good eggs is low heat, constant stirring, stop way before you think they are done. Watch the whites and take off when they aren't runny anymore. The immediately move them to a plate so they don't keep cooking in the hot pan. Then salt and pepper after they are done. For an extra yum add a little creme fresh or sour cream. Yum yum. And when you order at a restaurant, order soft scrambled so they don't get over cooked. :)

Air fryer steak is always on point. Marinade prior, it’s perfect.

Love the channel - a great escape from the hectic day. Nice to see we are back to old reliable - the pickup. Interesting Cooking with Mav segment.

you can make your own sous vide tank with an old cooler. it helps regulate the temperature and uses less power as a result. also the water displacement method + ziplock bag works great for sealing the steaks if you dont want to lug around a vacuum sealer. great video as usual!

Always looking forward to your videos Mav! Been following you for over a year now and your videos bring me peace and motivate me to get up and do stuff. Peace and love 🙏🏼💪🏼

Hey Mav!!! That’s so cool!!!! You’re always keeping us entertained! Thanks so much for sharing!!

Sous vide is the best! Have had one for about 5 years. We'll buy a huge pack of steaks, cook them, freeze them, and then all that needs to be done is thaw them out and sear like you did. Brussel sprouts also turn out really good out of a sous vide and then seared. Creme brulee is another good recipe to do in the sous vide.

Cooking with MAV is always an awesome adventure 🤗... Thanks Mav 🤘🎸🎶🪁💙⚾

Seriously why is your stuff so satisfying to pass time with. Man I hope you keep making just chill content. I'm a truck driver and hated the inconvenience of the road so your builds and set ups have inspired me to do a special set up it'll have challenge because I can't damage the truck and I'm gonna record it and post on my channel and maybe actually start posting my day to day just as a release plus there's always different things going on as well. Again man love video and hopefully I get to meet you on the road keep trucking on!

Looking forward to you pulling out the sous vide more! I've been using mine now for 10 years and love it

You know it’s going to be a good day when Mav uploads

Hey Mav that was awesome I’ve never heard of that kind of cooking or that machine before but it’s really awesome I’ve never seen anything like it you are amazing Maverick I always look forward to your videos looking forward to your next adventure have a great week ♥️✌️🙂👍

I’ve made beef Wellington in a sous vide! Came out perfect! Love that you’re always exploring different cooking/living elements!!

Been been using sous vide for years. Best way to cook a steak. I've been a chef for 20+ year. Definitely need to season beforehand. When I would camp I would salt and use Montreal steak seasoning. Usually I just set temp I want for finished product and you don't need a timer. You could literally cook for 24 hours and it won't overcook. That's the beauty. Then sear for 1.5 minutes per side in a scorching pan to get the crust (mallarde) You're in business. Love the channel. Keep on truckin!

It’s crazy to see how far you’ve come! From Mav the intern to over 2 mil subs! Congrats homie you deserve it!

Hey Mav! You are one of my true idols! And you inspire me in loving myself and making it okay to have a introvert me. We love u from all over the globe! //Big Al, Stockholm, Sweden

Hey Mav, glad to see you picked up golfing. It is a great thing to do to have fun but a lot of effort is needed to get better. I’ve been playing golf two to three times a week while also going to the range for the last two years I have gone from shooting 100 to now consistently shooting in the low 90s to high 80s. I highly suggest getting a lesson or two if you want to play more and once you get really into it get the right equipment and you’ll be having fun in no time! Great video keep on trucking!

Every time I see that truck and what’s it’s been through I think what a dependable truck it is! Old faithful.😊

I just bought a sous vide. I absolutely love it! I got a searing torch to go with it. Perfect every time!

Really helps to season your food then seal it.

Just found this channel a few weeks back. Love it. And super excited I got here in the first hour of this being posted. Keep on truckin.

I’ve used it for everything. Flank Steak, pork chops, seafood even poached eggs for Eggs Benedict . Season before you vacuum seal. Try to keep everything as dry as possible. I’ll put a cold stick of butter in the bag with seafood. You can also use ziplock bags.

I have to much time on my hands fighting cancer right now but me and my son love watching the camping and cooking you got great show Joe and Dakota

Sous vide is a great game changing way to cook. Salting and other seasonings before cooking willbe better. It would be a good idea to put the sous vide tub in a cooler to save energy. Or just attach the circlator through a hole in the cooler lid.

If you're not ready to eat steak, you can keep them in the souse vide at that temp and pull them when you're ready. You can cook steak in a sous vide for a lot longer and that internal temp won't ever exceed what you set it at. If you go over 6 hours or so, the texture does change a bit. I season, vacuum bag, and freeze steaks for when I work from home and you only need to add 30 minutes to account for the time it needs to thaw. Thick bone in pork chops or a tomahawk steak are great in sous vide too. I use parchment paper around the bone to protect against poking holes in the vacuum bag. I usually target 3 1/2 hours for thicker stuff and sear the outside as hot and fast as I can. It's always the perfect temp.

Hey bud, I'm here in Saint Paul getting treated for cancer. Your cooking and fishing are keeping me motivated for sure. Keep up the good work my friend.

I LOVE watching you cook especially when you invite others along!!! 🥰

Guga is the master of sous vide! Should definitely check out his channel “Sous Vide Everything” for tips!!!

Jackary is a game changer while camping. I run a fan of mine while hammock camping to keep bugs away

Golfing Black Bear with little experience is admirable! very narrow fairways!

Sous vide is the best! I highly recommend seasoning it before you bag it. I like to add a little butter and a rosemary sprig, salt and pepper

You can also use freezer plastic bags instead of vacuum sealing, but they need to be the 'freezer ' kind to withstand the heat. Would save a lot of space in your truck

Mav, I'm glad you are trying Sous Vide. It's a great method of cooking. The sous vide details is essentially the same as reverse searing a steak (which I suggest you do). I highly recommend you do a salmon filet. You should do a quick dry brine first using a 1:4 mixture of sugar and salt. I leaned this from my Joule Sous vide machine.

The herbs and spices are a must with this cooking method. I appreciate your willingness to try new things and test out what you can do with your skills. Pretty impressive in a truck, outside. Just amazeballs ~ can't wait to follow u through this journey like most others you have done.

Always a great day when Mav uploads! I look forward to each video man 😎

A couple of tips for you. 1) Season the meat before vacuuming. Bit og olive oil, little garlic, rosemary and s+p. 2) When the meat has reached desired core temp you don't have to take it out of the water bath. It will stay at that temp as long as the sous vide stick is on. 3) Hard vegetables are very difficult to cook ind sous vide as the temp seldom is high enough. 4) Sous vide is perfect for a traveler. You can cook your meals at home, vacuum pack and then cook on the go. The sous vide stick doesn't require a specifik container as long as it is heat proof. Good luck with the cooking.

Another great video!! Thanks for entertaining me on a weekly bases. Would love to see another outtakes montage like you within your first year. Been a faithful follower since the beginning of everything Mav everything outdoors fishing and hunting

Season first. Dry seasoning isn't as potent as normal so a little extra for sous vide is welcome. Marinades work about the same and give and awesome base for a glaze or sauce you can make at the end. Time isn't as much of an issue as you would think. The meat cant get above the temp that you have is set at, so leaving it in longer will only tenderize it more. You wont notice a difference in taste till you hit around the 6-8hr mark where it will almost turn to a stew type texture (this varies for the cut of meat). I usually will only flip once and check before flip to make sure that I have the best sear that I can get. It will help if you pat down the steaks before hand to dry them since the seasoning should already be in the meat.

Love you Mav keep up the grind ❤️

23 mins of pure entertainment, as always thank you Mav!! Love ur videos!

Throw a brisket in one of those bags with chopped carrots, chopped celery, garlic cloves and pickling spice, about a cup of water and let it sous vide overnight. Let it chill the next day and you've got the perfect corned beef.

As others said, season before you vac seal, I throw some butter in the bag as well so soaks it up as it’s in the sous vide. Then when cooking in the cast iron let the oil or butter heat up more and don’t forget to do the sides of the steak as well.

Hey Mav, is that the Saint Cloud Cosco in Minnesota? My dad does refrigeration and helped build that store, and the one up in Duluth. Love the videos, keep it up.❤️

Your videos are always so therapeutic honestly

Mav even though you picked up golf, you should try disc golf too eventually. Super fun, and as much as you travel you can play some really really good courses.

I like the addition of F to C calculations that you implemented in the video. Nice idea imo

That steak looked unreal, I was literally salivating haha nice job Mav!

Hey Mav! love the channel, and I'm actually in the truck market right now so I can take it on adventures myself and use it up north while at school. I was just wondering why you have kept your truck all these years and not gotten a new one with more bells and whistles? I would love to see a video of you explaining what you like and don't like about your truck, also maybe some future upgrades you have in store.

We did this this spring when I was in Minnesota for the fishing opener. It turned out fantastic!

Just a note about Costco pre cut steaks and sous vide. Apparently some are blade tenderized which has the potential to introduce bacteria into the center of the meat and cooking sous vide may not kill it all. That said, I’ve been cooking Costco steaks for years this way and haven’t had an issue so who knows. Great video as always

in the future, those steaks will be even better if you sear the sides as well. aside from that, beautifully done Mav

Love the vids and its inspiring so keep up the good work

I wish is were 62 here as over 100 everyday gets real old real quick! Your truly a man of intrigue with all the fancy cooking you do...I wish I had your energy...take care and stay safe!

Nothing beats a day of golfing (playing good or bad) and then rewarding yourself with a succulent medium rare steak after. You cooked that thing to perfection. Please keep the golf and cooking content coming. Your videos be BUSSIN!!!

The legend is here

Hey Mav. Travel idea. Go to golf courses, sleep nearby the courses and see what the area has to offer for other activities like fishing.

The golfing part of this made my day as someone who plays golf the game is growing and it’s great to see keep it up brother

Mav you should try a Smoker in your truck they do make tailgater size are the smaller smokers you could get a small camping table to put it on.

As a chef, I endorse this message. Sous vide is the bees knees. But next time, start them after the first 9. Once done, pull, let rest for 10 minutes, season and sear on high heat 15-30 seconds per side.

Seriously, you can't beat a Sous Vide Steak started in sous vide and finished on a grill. Great video. Blessings

I've never seen anyone use the product they sponsor like you do , and I think that's awesome 👍 . You're the best

Mav, I'm glad you're expanding your culinary knowledge. I'm glad you use that Swiss army knife (Victonox). Go big V! Im glad you trusted my recommendations, be careful it stays very sharp I would take the steel to that after every tomato or squash (hard cutting stuff).I think you some need better knife skills and cutting technique, again if you're in St Louis look me up love, love, love your attitude. Love the way you mix cooking in with your world. Keep on keepin on

With my sous vide I've never used a vacuum sealer. Just freezer bags and push the bag into a pot of water to push the air out before sealing the bag. It works just fine.

You can just use ziplock bags, makes the process a little less burdensome. Let the water squeeze out most of the air, seal it and clip it to the container. I like to use those christmas light hooks for gutters. It's great for cooking steak when you have other stuff going on, at any point between 1-4 hours you know you can take it out, sear and eat within 2 minutes.

Sous vide is a game changer

I’m a huge golfer and a sous vide steak lover. This video you crossed so many worlds of mine together ❤️

hihi Mav! Love your content! Hope you're doing well! 💗

Love these videos! On another note I don’t know why but calling those batteries “generators” seems a little strange given the definition of the word. I get it from a marketing standpoint for them to have them appeal to small generator users, I guess.

You mean to tell me freezer bags heat in eat are back? Terry may be to young to remember them. Nice golf though.

Camping hot and sour soup. Freezer bag, powdered eggs, hot water, mix. Cook chicken ramen noodles. Use hot water, sit freeze bag and eggs in hot water. Fix up your noodles. Add egg mix vinegar or powder vitamin C and your favorite hot sauce. Mix and eat.

Love this Masterclass on how NOT to cook a steak in a Sous Vide. From literal start to finish LOL

Never worse game of golf when you have a GREAT MEAL like that afterwards MAV !!! You are good at all of the things you do !!!

22:00 Gordon Ramsay makes a great video on how to make good consistency scramble eggs.

Love it, my favorite way to cooks steaks if I plan ahead, you have to season it before you seal them though it helps the season throughout the whole steak

Broski, try out disc golf! Same methodology as golf, but with frisbees, which will take up less space in the truck. There’s a world-class facility in Minnesota called The Preserve, and I’m sure if you contacted them ahead of time, they’d be glad to hook you up with a couple discs and show you around!

Mav! You should really try Disc Golf if you haven’t already. There are courses all over the country and it’s free. I feel like it matches up with your outdoorsy vibes and let’s you really be immersed in nature and the woods. Plus rounds are so much faster than golf.

I'd heard of sous vide, but had no idea of how it worked; thanks for the lesson; now I may seriously have to look into doing this.

I could not with those runny eggs 😂 but that filet looked absolutely mouth watering holy crap 🤤

Hey Mav, FYI you can leave the steaks in your sour vide water and it won’t cook the steaks any more than you have them set for, meaning you won’t over cook them. I have the exact same machine and sometimes have left them in there for 2 hours accidentally and they still come out perfect.

Its a great technique, tried it at 10 years old, still using it into my 40s. Great way to cook, but not always practical. I dont have one of them fancy ones. Just a bag a pot and a thermometer. Still great.

Bone broth in the bag before sealing and it takes it to another level. And like Emril says, " Bam, then some more garlic!"

Watched this all the way through twice!! Very cool 😎. A quick tip: when pouring liquids into the Seal A Meal bags turn the lip of the bag down on the outside about 2 or 3 inches. Then pour your liquids in. The bag will stay open standing upright for you and the top will not get wet allowing for a better, tighter seal when its time to heat seal it for cooking. I always do this. Also, removing the rack, if possible, when placing the food in your machine to cook will make certain a hot rake doesn't accidentally melt the plastic bags so water won't leak inside the bags. Recipe: Try cooking a BONELESS TURKEY BREAST marinated in your favorite BBQ SAUCE 😋 . If you've not had BBQ TURKEY before...you're missing a delicious food choice. Put some raw onions and celery in there also, along with whatever you enjoy as a side dish. I think it would turn out perfectly in your new machine!!

Only been out for 13 years, Sous Vide in France 22 years at least , Great Video as always Mav !

Due to unforseen circumstances I will be van-lifing for the next ten days (--to a month) and have been binging your videos for suggestions. The Jackery definitely looks like a solid power option, and looks great for emergency situations too. I'm going to be investing in one soon!

Glad that you got the truck back In shape! Let’s go MAV!!!

I golfed in highschool! Tip: Don't feel like you have to hit the ball super hard! Focus more on your swing and your positioning! Good tool for practicing your swing is a "Explanar Golf Swing Trainer". Train on this for 30min to 1hr a day to build up muscle memory. Next thing to help your swing and accuracy is to place the head of the club center with the ball and to extend your arms all the way out. When you go to swing try to keep your arms extended all they way up till about 90% then make a slight bend in your elbow and on your way back down keep your arms as straight possible while also not moving your feet but moving your waist. Swing with only about 50-60% of your full strength in the beginning to get your accuracy down, you don't have to hit the ball super hard for it to go super far that's what the number on the clubs are for. Edit: Also when your getting ready to swing have your knees slightly bent and keep your back straight

Season the steak in the bag with butter salt pepper and rosemary… Would also recommend getting a torch to sear the steak. Great content keep it coming. Thanks !