Are you familiar with “sous-vide” cooking? In French it means, “under pressure”, and it’s a popular way for fancy chefs to prepare food. It involves vacuum packing a piece of marinated meat and submersing it in warm water. Usually you need an immersion circulator to keep the water moving around. However, if you own a hot tub, you might already be one step ahead of the game.
Read about it here: http://eater.com/archives/2011/01/05/can-you-do-hot-tub-sous-vide-yeah-you-can.php
We aren’t suggesting you start hanging out in your hot tub with bags of ribeyes, pork shoulders and lamb legs floating around you. But you could.