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Anybody use one? Got the commander one for Christmas, seems like just a unnecessary extra step. Did a Santa Maria tri tip and ribeyes, not too impressed. Is there a specialty I’m missing? I’m thinking it might make a good skull macerater....
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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I always heard they were the cats azz... supposedly a lot of the restaurants use them...
Public landowner...
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That’s what I heard too.... grin
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Campfire Ranger
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I use mine all the time now. Also have a traeger so the Joule had a big uphill to come into the same league. I’ve mainly used it for roasts that I know I’m going to cut into steaks. I set the temp and go by whatever the AP says. Did an elk roast last night. Cooked it at 122* for an hour. Was perfect rare/medium rare all the way through. Seared it with some butter and garlic and it was eaten alive by the kids.
I think it would be sweet with a large roast that may be a tougher cut or a shank since you can keep it even and cook it till it’s perfect.
I usually put some butter, garlic, salt and pepper on the meat before cooking and it seems to pick up some great flavor. I’m still learning mine but so far I like it. Definitely hasn’t replaced the Traeger but it’s another good method of getting meat cooked perfect.
Semper Fi
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Campfire Tracker
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I’ve had an anova for about a year. I love the thing. I have a whole antelope neck going in it now.
Smoked it with hickory for about an hour then bagged it.. anymore that’s how I bbq, put cool smoke on the meat then finish soues vide.
Get a brisket or pork butt to cook. Cool smoke then finish. If you still don’t like it get rid of it.
Last edited by rosco1; 01/31/19.
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That’s what I got, anova. Guess I don’t like the idea of waiting then having to sear/bbq after its “done”.... just soon cook/smoke/bbq to temp and let it rest??.... hell I dunno
Last edited by Judman; 01/31/19.
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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It’s probably not for everyone, hell I bought a traeger and hate it, tastes bland or artificial to me compared to a stick burner, very convenient tho. The thing I like with the anova is it’s pretty hard to overlook or dry out anything, temps take awhile to tweak to your liking but when dialed it’s cooked to perfection. I smoke first with just enough heat to put a bark on, some guys do it the opposite way, both work. Give it a fair run. I’m no competition bbq guy, but have had a lot of competition bbq, appearance might be better than with the anova, but the taste never is.. check out the “souse vide everything “ YouTube channel. Pork shoulder Leg of lamb Antelope back strap
Last edited by rosco1; 01/31/19.
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Joined: Mar 2008
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Also tri-tip was the first thing I attempted to cook with the anova. it turned out terrible, I used the anova guidelines and it turned out tough and undercooked.which I found was common when using anovas time/temp suggestions on nearly everything, I don’t follow their recipes at all anymore.
Just saying they have a learning curve just like anything else.
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Copy I’ll try to put a smoke on something then run it. Thanks rosco!
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Butter poached lobster tails and duck confit are my favorites to sous vide. Also really like beef short ribs.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Kahuna
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Campfire Kahuna
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Never found the technique desirable or useful
Sam......
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I been using mine for ribeyes, tuna steaks and salmon. Sear with a torch after the bath. Easy to do mashed potatoes and corn also. Check out Sous Vide Everything on Youtube they have some good videos. https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
Last edited by RNF; 01/31/19.
A gun in the hand is worth more than the entire police force on the phone.
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Campfire 'Bwana
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Campfire 'Bwana
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My son made the best prime rib I have ever had this past Christmas using his.
Conduct is the best proof of character.
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Campfire Kahuna
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Campfire Kahuna
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If I can't pronounce it, I don't think I could cook it.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Hi My son made the best prime rib I have ever had this past Christmas using his. Ed, what did he have it in??? As in bag and container? Did he brown it before or afterwards? Thanks
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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I’ve done pork, brisket, steaks......
I came to the same conclusion. Not convinced it’s worth the time or trouble. I ain’t giving up on it, but it ain’t the end all/be all by a long shot, IMO.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Just ordered one tonight, worth a try
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Campfire 'Bwana
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Campfire 'Bwana
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I was just saying my wife tonight that I was goning to start using one. I have a buddy who’s been using one for years.
If you put Taco Bell sauce in your ramen noodles it tastes just like poverty
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I have one, an Anova and I use it a lot. It will produce the most perfect cook steak every time. All meats, steak. chicken, pork etc, after they come out of the temperature controlled water bath, must be seared. I sear my stuff on a smoking hot charcoal grill. Steaks will be the same color almost from edge to edge and if seared correctly will be perfectly chared too. It's almost too easy. The flavor will be as good or better than any other cooking method.
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I sear my stuff on a smoking hot charcoal grill. Been doing this for many years. Heat gun sez 1200*. Don't walk away !!! https://www.youtube.com/watch?v=2zZZUp4xnWw
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