I took advantage of the foul weather yesterday to do some experimenting.
I did shrimp (no good lobster tails at the store) with garlic, butter, a little salt, and a pinch of baking soda. They went at 138 degrees for about 30 minutes. They turned out great.
Also did a ribeye at 130 degrees for about an hour with salt, fresh thyme, and fresh rosemary. Finished in cast iron with oil, butter, more thyme, more rosemary, and some smashed garlic cloves. It was delicious, but I’d probably go closer to 125 next time. Overall, a great dinner.