Sous vide

[Tyson]

Anova is great and you can get them under $100. It's one of the best ways to cook a backstrap, nice and rare (128 degrees) for a couple hours then finish on the grill or in a pan with some butter

 

[TristanJH]

I have the Joule and wouldn't buy it again. It's not that it's a bad product, just that I would prefer to be able to control the unit via physical buttons like the anova.

I would definitely recommend getting a square polycarbonate Cambro or two and at least one extra lid to cut a hole in for your Sous Vide unit. Added bonus; these are perfect for brining birds or hams - I have yet to meet a turkey that won't fit in the 18-quart. A vac-sealer is also a pretty critical piece of kit in the sous vide game - all things considered though, these things are an awesome addition to the kitchen.