Super Bowl plan: 3 full racks of baby back ribs- 24hrs at 145 degrees.
by NWtrailhound
17 Comments
Cuspidx
Wow, bet it took ages to drill that hole
somedudebend
Now this is a good idea! Cheaper than a polycarbonate tub and insulated!
Coderedinbed
I got majorly downvoted a few weeks ago for suggesting this to someone. I’ve been using a Yeti to do whole (spatchcocked) turkeys. We also use this method for doing large briskets. Ice chests are so much better insulated that normal SV vessels that you do t even really need the lid closed, though I like what you’ve done here.
UsedMeats
I just did the same thing to an old cooler, haven’t tried it out yet. Keep us updated.
Remote_Atmosphere993
Perfect. I’ve done this with my inkbird and Coleman.wotks a treat.
FlaberGas-Ted
I did the same thing. Same Coleman cooler too. I used a hole saw from my door hardware kit to drill through the lid. I use an Anova without the clamp. The circulator just rests in the hole at the perfect height. You can cook a couple dozen steaks and finish them to each guests liking on a grill in minutes or seconds. It can really speed up serving a large group while having perfectly cooked meat for everyone.
FirmSimple9083
Great idea. I am digging around for my hole saw now.
sspecialists
Damn. That’s some large scale sous vide (LSSV)
No-Comb-3611
Awesome! How about more pics of the build? Is the top hinged?
Lurcher99
After the ribs are done, take those shoes off and give the feet some warm water love.
Nice. If I did something similar, I’d drill a slightly bigger hole and 3D print a custom sized “grommet”. Then if I wanted to use it as a regular cooler again I can print a matching snap-fit plug.
WibblywobblyDalek
Now I regret giving away my old cooler when we upgraded… this is awesome sauce.
evanross60
Do you have a rack inside to keep the ribs upright?
indigoisturbo
I guess technically.. you could have water in there and a smoked brisket wrapped up and hold it at whatever holding temp choose above the water.
sagaciousmarketeer
Just so you don’t get messed up… It will take quite some time to heat that much water. So either give it a trial run for time or start heating when you go to bed on Friday. Also, you’ll have to fill it more than you need in order for the water to get between min and max fill lines for the unit to work. Once you put that much meat in you might displace enough water to overflow so prepare for that with cooler placement or a bucket and ladle. Good luck.
17 Comments
Wow, bet it took ages to drill that hole
Now this is a good idea! Cheaper than a polycarbonate tub and insulated!
I got majorly downvoted a few weeks ago for suggesting this to someone. I’ve been using a Yeti to do whole (spatchcocked) turkeys. We also use this method for doing large briskets. Ice chests are so much better insulated that normal SV vessels that you do t even really need the lid closed, though I like what you’ve done here.
I just did the same thing to an old cooler, haven’t tried it out yet. Keep us updated.
Perfect.
I’ve done this with my inkbird and Coleman.wotks a treat.
I did the same thing. Same Coleman cooler too. I used a hole saw from my door hardware kit to drill through the lid. I use an Anova without the clamp. The circulator just rests in the hole at the perfect height. You can cook a couple dozen steaks and finish them to each guests liking on a grill in minutes or seconds. It can really speed up serving a large group while having perfectly cooked meat for everyone.
Great idea. I am digging around for my hole saw now.
Damn. That’s some large scale sous vide (LSSV)
Awesome! How about more pics of the build? Is the top hinged?
After the ribs are done, take those shoes off and give the feet some warm water love.
Looks perfect for a packer brisket!
Did the same with my half size cooler.
https://preview.redd.it/sl4jb4unwdhe1.jpeg?width=3072&format=pjpg&auto=webp&s=a8b5d7c2b95aff765d0b2e4cd9776384bffb359b
Nice. If I did something similar, I’d drill a slightly bigger hole and 3D print a custom sized “grommet”. Then if I wanted to use it as a regular cooler again I can print a matching snap-fit plug.
Now I regret giving away my old cooler when we upgraded… this is awesome sauce.
Do you have a rack inside to keep the ribs upright?
I guess technically.. you could have water in there and a smoked brisket wrapped up and hold it at whatever holding temp choose above the water.
Just so you don’t get messed up…
It will take quite some time to heat that much water. So either give it a trial run for time or start heating when you go to bed on Friday.
Also, you’ll have to fill it more than you need in order for the water to get between min and max fill lines for the unit to work. Once you put that much meat in you might displace enough water to overflow so prepare for that with cooler placement or a bucket and ladle.
Good luck.