Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: muebe on April 10, 2016, 01:32:01 AM
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This post is for Pappy. I cut a hole in my lid to accommodate my Anova with my Cambro container. So here goes...
First remove the bottom that covers the impeller...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_144849_zpsx4bczycl.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_144849_zpsx4bczycl.jpg.html)
Then you can use it as a guide for placing the marking where you want your Anova to mount...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_144832_zpsqqdeni5v.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_144832_zpsqqdeni5v.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_144839_zpsn1chscqr.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_144839_zpsn1chscqr.jpg.html)
Then drill some holes around the circle for the jigsaw blade to works it's magic...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_150733_zpsapu8itn6.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_150733_zpsapu8itn6.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_150926_zpstwqflc4e.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_150926_zpstwqflc4e.jpg.html)
Now use the jigsaw to cut out the circled area...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_150939_zpsqy7mpnu1.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_150939_zpsqy7mpnu1.jpg.html)
After I cut the circle I notched the back corner out so the Anova mount could just slip into the hole. I then added a screw for the mount to push against and support the Anova...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_155128_zps7p7olvpx.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_155128_zps7p7olvpx.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_155014_zpstlal80yb.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_155014_zpstlal80yb.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_155043_zpswwfxejud.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_155043_zpswwfxejud.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_155029_zpsonreandr.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_155029_zpsonreandr.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160409_155052_zpsb22ah682.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160409_155052_zpsb22ah682.jpg.html)
I just need to get some rubber trim edge seal installed although I wonder if it should not be completely air tight due to vapor. I don't want to blow the top off of the container. I should be able to do long cooks with big items without worrying about evaporation.
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Very nice tutorial, muebe - great pictures make the project clear. What size is your Cambro? Thanks!
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Nice Mike! Having a large cambro with a lid makes the long cooks a lot easier!
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Very nice tutorial, muebe - great pictures make the project clear. What size is your Cambro? Thanks!
Yeah..what he asked. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks buddy. Great job
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Very nice tutorial, muebe - great pictures make the project clear. What size is your Cambro? Thanks!
I believe it is 12 X 18
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And if I remember right I think it was Gene who wrapped his container in insulated bubble wrap of some sort...
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And if I remember right I think it was Gene who wrapped his container in insulated bubble wrap of some sort...
You are correct sir! (In my best Ed McMahon voice)
I picked up a roll of Reflectix at Home Depot and cut to size around the cambro but did not attach, it stores in cambro when not in use. I did cut and attach Reflectix to the lid tho. Works great sitting on 1" thick foil board cut to size of cambro footprint plus one inch. I think the insulation eases the work of the Anova on long cooks.
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First test of the Cambro is some short ribs...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_211132_zps8hjpo7fo.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_211132_zps8hjpo7fo.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_211145_zpsl2rf0vck.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_211145_zpsl2rf0vck.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_212309_zpsglcm9bba.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_212309_zpsglcm9bba.jpg.html)
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watching .☆´¯`•.¸¸. ི♥ྀ.
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Thanks, Mike. Great write-up.
Art
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Here are the short ribs I used for my test...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_204319_zpsgzqi0jk5.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_204319_zpsgzqi0jk5.jpg.html)
So the short ribs were seasoned with this...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_204330_zpsodpg4okx.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_204330_zpsodpg4okx.jpg.html)
Into a heavy duty freezer bag and air removed with a straw...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160410_205135_zpsrafzkmte.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160410_205135_zpsrafzkmte.jpg.html)
50 hours later I pulled them out and let them rest in the fridge for about 1 hour to cool. Then I got the Cook-Air fired up with some hickory wood at DEFCON 5...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_224229_zpsc8o4y1cr.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_224229_zpsc8o4y1cr.jpg.html)
Getting some nice color and char...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_225338_zpsrrdtpaeh.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_225338_zpsrrdtpaeh.jpg.html)
After 5 minutes of high temp searing...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_225944_zpsogy16h2w.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_225944_zpsogy16h2w.jpg.html)
So tender I could pull apart with my fingers...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_230716_zps51bkzaia.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_230716_zps51bkzaia.jpg.html)
Plated with spinach salad...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_230658_zpsl0jmeyyf.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_230658_zpsl0jmeyyf.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20160412_230708_zps8sjwlzff.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20160412_230708_zps8sjwlzff.jpg.html)
So the short ribs were amazing. I already knew that they would be good. The goal of this was also to test out the Cambro. It worked really well and afterr 50 hours I noticed almost no water level drop. There was just a slight drop and I am talking very slight. The lid seals very tight. It looks like a rubber seal around the hole for the Anova might not be needed after all.
I want to try a rack of ribs next now that I have the room :P
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That looks awesome. Can't beat a short rib
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Nicely done Mike!
It's always a treat when my Anova's beeper goes off! ;)
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DAYUM!!
Mike, those short ribs look absolutely fantastic. I haven't done any short ribs SV-style in a while. I want to check my freezer and see if I have any. If not, I will be buying some, soon.
Art