Had a great weekend with my new Anova. I had to modify the lid of my cambro tub slightly but it wasn't too hard and the setup worked great! I did a ribeye sous vide (56 deg C for ~1 hr) with a presear in bacon grease. Finished it with a quick touch up sear / thyme butter. Made a pan sauce with the juices.
The next morning I did a 63 deg egg on Anson Mills fine white polenta with espellete pepper and merguez sausage.
Pics of the setup:
