tdpubs
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I'm getting ready for BBQ season. This beauty is my upgraded sous vide system. Totally controlled environment. The base is a Styrofoam cooler with a Husky plastic tub inserted. I use a remote temperature sensor to ensure that the water at the bottom is consistent with the Nova circulation. My timer is set to keep me aware of the length of passing time. This is perfect for my slabs of ribs this spring.
ubiquitoususername
Do you start or finish in this setup? What are the other steps?
tdpubs
I start with this and finish either on the grill, cast iron pan or the broiler depending on the meat.
PewPewDude
Who knew that's what timers did?!
tdpubs
Some folks like to set a timer to countdown. I use it to check the passage of time. Some of my baths can go for 24 hours.