I did some rib steaks (prime, bone in) this past weekend... sous vide then finished with a butane torch.
Normally I use a 4.5 gallon polycarbonate bin, but I am experimenting with a larger container for an upcoming party.
So I used the Anova mounted in the corner of a 30 quart Coleman cooler. I cut the top (there is no insulation in the top) so the lid fits around the Anova, and filled the gap with foam, makes for a nice fit... it worked perfectly.
I like the idea of having two sous vide setups for the party... perhaps one for eggs, and one for general reheating.
Decisions decisions... not which brand to buy, but which color!!! Isn't it nice to have such first world problems???
Edited by alanz, 19 November 2013 - 02:35 PM.