@jordan You won’t be disappointed if you get a Thermapen at all! Yeah they are pretty pricey but they work great. The temperature reading is so fast that it is very easy to see what the temp is at different parts of the thing you’re cooking. The cheaper thermometers I have used you had to put it in, stop and wait for the temp to stabilize then go to the next part. Barely any waiting at all for a thermapen temp to stabilize.
The Thermapen is a great thermometer and very useful. Another one to consider is one like the Maverick dual probe model.
When using my oven, grill (as an oven) or smoker I use one probe in the item I am cooking and another to give me an accurate display of the cooking environment. In the smoker I often use the second probe in different meats
@john.jcb
I did Short ribs in my Instant Pot a few days ago. I would have done them sous vide, but was sous viding home cured corned beef. The short ribs were phenomenal in the Instant Pot, but will try sous vide next time.
@john.jcb
Was pretty good. My first time trying curing.
Used Chefsteps brine and sous vide 48 hours. Was a bit too salty but soaking made it good. Probably I had too much salt in brine…
By the way - the next recipe thread may be found here:
https://community.anovaculinary.com/discussion/611/anova-recipe-club-2-hoisin-glazed-pork-tenderloin
Is ugly because I used a small random chunk of beef NY Strip from my freezer, and sliced of chunks to taste at various stages. Tastes very good and slices evenly even very thin. Well worth the effort.