The WiFi Anova Drummie cook

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
Was hoping to post this in the soon to be new Sous Vide Forum, but it's not ready yet I guess. So here we go.

Nothing fancy joust a handful of drummies.

I marinated them over night in Alabama White Sauce.

Pretty simple just mix this all together

1 1/2 Cups of Mayo
1/4 cup of white vinegar
1 garlic clove minced
1 Tbs coarse ground pepper
1 Tbs spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish

According to multiple sites and places it seems that drumsticks and thighs do best at 165 in the water for 3-4 hours. So that's what we're going to do.

Got the wifi and the blue tooth connected and the pot warming up.

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More in four!


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Can't wait to see this!  I still have my Anova in the box.  Want to thaw out some rib eyes that I already have sealed.   quick question that maybe you can help me with. How big of a container can the Anova successfully circulate water in?   So if I wanted to do a large piece of meat.  Say a butt or rib roast?
 
I think that temp may be a little high Case.

My app says:

Rare 140 for 90 - 120 minutes

Ideal 148-156 for 2 to 5 hours

For shredding 160-170 for 8 to 12 hours.

I think I would go with the ideal setting, but we are all experimenting with this.

Hope it turns out well for you!

Al
 
I think that temp may be a little high Case.


My app says:


Rare 140 for 90 - 120 minutes


Ideal 148-156 for 2 to 5 hours


For shredding 160-170 for 8 to 12 hours.



I think I would go with the ideal setting, but we are all experimenting with this.


Hope it turns out well for you!



Al


Al, I went with KenJi Lopez's recommendation for temp on drummies. And time up to 4 hours.

I guess we'll see. He is the Guru of food science, I guess!

As you say it's all an experiment!

Haven't seen anyone use Alabama White sauce here forever!


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Can't wait to see this!  I still have my Anova in the box.  Want to thaw out some rib eyes that I already have sealed.   quick question that maybe you can help me with. How big of a container can the Anova successfully circulate water in?   So if I wanted to do a large piece of meat.  Say a butt or rib roast?


I suppose it depends on how well The container is insulated and the wattage of the device. Mine is 900 watts. The pot I am using retains heat well.

I will be doing this as I have 2 of these and I only use one for canoeing.




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Can't wait to see this!  I still have my Anova in the box.  Want to thaw out some rib eyes that I already have sealed.   quick question that maybe you can help me with. How big of a container can the Anova successfully circulate water in?   So if I wanted to do a large piece of meat.  Say a butt or rib roast?
The maximum it's rated for is 5 gallons unless, as DS inferred, you have a very well insulated container.

For larger items such as roasts, I use a Cambro 12X18X9 polycarbonate container which holds 4.75 gallons.

BTW, if you're impatient for those rib eyes, just throw them in frozen. I do it frequently. Determine your time based upon the thickness of the steaks, and add around 30% to it. Works perfectly every time.
 
Okay so just to put this thing to the test, I decided to add a chicken breast.

Dropped the temp to 146. Left the pack of drummies in, which are done.

We'll let this roll until the wife comes home.

Oh yeah she still hasn't seen this yet...

If all ya alls don't hear from me, I'm sure there'll be good deals on smoking stuff at an estate sale soon!

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Okay, anyone know how to make the timer stop beeping when time is up?

Nothing in the app to do that, and can't find anything on the machine!!!




Sent from my iPhone using Tapatalk
 
Okay, anyone know how to make the timer stop beeping when time is up?

Nothing in the app to do that, and can't find anything on the machine!!!




Sent from my iPhone using Tapatalk
From the look of your last photo, you may be a little low on water. If that's not the cause, unplug the unit, and call it a night. At the high temp you were cooking, you were done a long time ago. No harm will come.
 
Okay so here's the results.

The tater tots and cauliflower were spot on fantastic! Tots out of the bag. Cauliflower sliced and roasted while
The tots cooked.

The chicken...

The Alabama white sauce was great. Could've used some more zing, and when I've used it before when grilling it had that snap. Not so much using the Sous vide.

The breast.

Good. definitely moist, melt
In your mouth texture. Flavor was not as intense when we have used the same marinade and grilled.

Appearance looked boiled. I did try and sear it, but the breast had swelled up and was rollie pollie so that made it hard. It wouldn't lay flat.

Drummies.

Skin was not edible, what was left.
Flavor wise much like the breast. Not as snappy as when grilled.

Texture very much like stewed chicken. Good but I'm Not a fan of stewed drummies.

I tried to crisp these up, but there was no way. Skin was too far gone. Skin was inedible for me.

Verdict,

I hope the beef and pork I plan on trying is better. Otherwise this thing will be in the classified section...

Wife liked the breast. But commented more on the store bought tater tots and baked cauliflower.




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From the look of your last photo, you may be a little low on water. If that's not the cause, unplug the unit, and call it a night. At the high temp you were cooking, you were done a long time ago. No harm will come.

No this had nothing to do with low water. Plenty of water in there. It was 1" Below the "high" water mark, which is where it was when I started.

The timer was going off telling me that time was up.
I set the time in the app to alert me. In the app there is no way to turn off the timer. There is nothing on the unit to turn off the timer. Only a way to turn it on, unless I'm missing something.

I have contacted Anova and am awaiting a response.
 
After more discussion with the wife she said the breast reminded her of having poached chicken, minus the wine. Guess poaches chicken is poached in wine!
 
So the white sauce is a winner, the chicken not so much. I'll give the breast another try, but the drummies I am going to save for high temp smoking and grilling.
 
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