Hey @rage2 is that a Coleman 24 Can Stackable cooler?This quote is hidden because you are ignoring this member. Show Quote
Just did a Prime Rib last week and want to do some ribs this week. A cooler setup would make life much easier.
Hey @rage2 is that a Coleman 24 Can Stackable cooler?This quote is hidden because you are ignoring this member. Show Quote
Just did a Prime Rib last week and want to do some ribs this week. A cooler setup would make life much easier.
thats what i use, it works great. that photo Rage has is the sameThis quote is hidden because you are ignoring this member. Show Quote
What size hole you drill / dremel for use with an Anova?
Speaking of ribs, what temperature and cook time is everyone using for pork back ribs?
Last edited by KRyn; 04-11-2019 at 11:18 AM. Reason: Who has suggestions for cooking ribs?
I took the little thing that hangs on the side of the pot, drew a line around it, and just cut it out with a hand saw. Definitely not as pretty as some, but it works.This quote is hidden because you are ignoring this member. Show Quote
I do ribs around 160 for ~12 to 24. Any higher temp and they fall off before you can finish them on the BBQ. Same with pulled pork.
Thank you!This quote is hidden because you are ignoring this member. Show Quote
Got this cooler a couple of year ago and did a similar thing but I split the lid in 2 so I can check on things during long cooks without having to remove the Anova
thats super smart, as some of the meats start to float if they're fattier or let out air depending on spices, etc and you dont really want to cook for 24 hours with half the thing outa waterThis quote is hidden because you are ignoring this member. Show Quote
Ya I find Pork really back for doing that. I usually have to re-vacuum and seal it on multi-day cooks. But even with the cut in the lid I can run multi-day cooks and only lose about 1/4 inch of water.This quote is hidden because you are ignoring this member. Show Quote
If you cut the hole to hold the bracket and do it on the far side of the hinge you can open the lid without removing anything also
Also to prevent floating bags, if I know it’s going to fill with gas i’ll Double bag it with a bunch of spoons in the outer bag to keep it down
that's smart!This quote is hidden because you are ignoring this member. Show Quote
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Been using cheap amazon bags for smaller items from a company called Ronegye. Got 100 in 1 quart size and they have been flawless except I often need something a little bigger. Just picked up 100 in gallon size from same brand.
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Speaking of bags - shouldn't there be a little concern about the plastic chemicals leaching into the food with such prolonged exposure at an elevated temperature?This quote is hidden because you are ignoring this member. Show Quote
(Sorry if this has been asked. It's a big thread and I'll admit I'm too lazy to look.)
I'm not trying to be a hippie nut job, I'm just a little less comfortable with this compared to frozen food storage and storing leftovers in plastic, etc.
I tried poached eggs yesterday, 167F for 12 min. Was not quite enough time seemingly as they came out OK but then immediately broke upon being touched. Will try again.
I don't know. I've never heard of this being a concern, so I'll just continue not to worry about it. The low temps (usually under 150c) make it less concerning.This quote is hidden because you are ignoring this member. Show Quote
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As long as the bags you are using are food grade, you are fine. Food grade PE bags do not contain additives (or byproducts) which are known to migrate in significant quantities at elevated temps which would be harmful to ingestion, or to the waste stream. Now...if you are using knockoffs; they may not be food grade.
3 days in fridge salted
1 day marinaded in kalbi sauce
Now 3 days at 128.5F
And do you still have to finish them off in the barbeque/grill or do you eat them right out of the sous vide device?This quote is hidden because you are ignoring this member. Show Quote
Will fuck off, again.
You can... but the texture and added visual of a nice char is worth the effort. So I will be giving them about 30-60 seconds/side over charcoalThis quote is hidden because you are ignoring this member. Show Quote
Well and you want the malliard reaction which you only get with finishing