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First Sous vide experience

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    First Sous vide experience

    Son helped me into the Sous vide world. I purchased a nova and he loaned me a12 quart Coleman cooler wit lid. He used saw for cutting hole in doors to mount the lock system. When a couple of plumbing gaskets, it holds the circulator in place. First meat was a 8.5 lb. chuck eye roll. Timed, rolled and tied. Heated for 28 hours, it was more tender and favorfull that most restaurant prime ribs. It was reseated with a propane weed burner. Flame covers a wide area and a few seconds made beautiful without over cooking.

    #2
    Nice and welcome to the pit

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      #3
      Welcome to The Pit Tom.

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        #4
        Welcome from Colorado ... and to the SV gang ...

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          #5
          That sv is something else isn't it!

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            #6
            Nice Job, Tom!
            Howdy from Kansas Territory, Welcome to Th Pit!
            Glad yer here, to learn along with me!

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              #7
              For the cost of a SV machine and a charcoal chimney (or weed burner) , you can beat most steakhouses.

              Actually. That cost could be about the same as eating there once.

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                #8
                First use this morning of my Christmas present to my wife: five de-boned chicken breast halves with some seasoning before cooking...I'm about to go get some now...my family says it is excellent.

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                  #9
                  Welcome from Winnipeg. Sounds like a good first SV.

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                    #10
                    Welcome TT. Where you from?

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                    • Tom Turtle
                      Tom Turtle commented
                      Editing a comment
                      From the MO Ozarks

                    #11
                    Welcome to the pit from Southern Illinois

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                      #12
                      Welcome to The Pit from Madison, WI

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