Got my Precision Cooker for Christsmas and first cook was a bit of a guess. Had a 1 1/2" boneless ribeye for one guest who didn't want boiled fresh lobster (her loss). Cooked at 129 F for 1 hour, seared after cook. It was perfectly done. Rare/med-rare, juicy, great texture (I had to have a bite). Good news is about half was left for the next day which I reheated in the APC for 45 min and it was fantastic.
Cooked boneless lamb sirloin two days later. 134F for an hour. Again, perfectly done, med rare, moist, tender. As fine a lamb meal as I have had.
Meal three (really enjoying the APC experience) was a frozen wild pheasant that I had in the freezer longer than I would have preferred. Cooked at 140 for 1 hour. The breast was a little dry but still tender and very flavorfull. The legs and theighs were perfect!
Can't wait to try more recipes and expand the things I have cooked.