Cooking Cheap Cuts with Anova

Whether you're serving a crowd or meal planning for the family, cost has to come into play when dinner time rolls around. Learn how to turn some of the cheapest cuts of meat at your grocery store into something magical with Anova. From juicy steak, to totally-tender chicken andpork that is so juicy it falls apart at the slightest tug, there's something here for everyone. All of the meats used were less than $3 per pound, averaging around $1.50/ per person/serving. Cheap, and totally-delicious? Win win! Check out the recipes below.

Sous Vide Pulled Pork

What you'll need:

• Boneless pork shoulder, 3-5 pounds
• 1/2 cup of your favorite BBQ seasoning/rub

Directions:

1. Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C
2. Season pork shoulder with 1/2 of the rub. Coat both sides generously. Place in vacuum bag or large resealable ziplock bag.
3. Place in water bath and cook for 24 hours.

Finishing Steps:

1. Preheat oven to 450°F / 232°C.
2. Remove pork from bag, dry well, and season with remaining rub.
3. Place in oven for 30 minutes until exterior has a nice crispy crust.
4. Pull pork and enjoy! Use on sandwiches, in tacos, or however you want.

Sous Vide London Broil

What you'll need:

• Top round steak, 3-4 pounds
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder

Directions:

1. Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C
2. Combine salt, pepper, and garlic and season steak on both side.
3. Place steak in vacuum bag or resealable ziplock bag.
4. Place in water bath and cook for 12 hours, up to 24 hours if needed.

Finishing Steps:

1. Remove steak from water bath. Prepare cast-iron or heavy bottomed pan over high heat, add oil.
2. Season steak with remaining rub.
3. Place steak in hot pan and sear for one minute per side.
4. Slice thinly across grain and enjoy!

Sous Vide Lemon Thyme Chicken Thighs

What you'll need:

• Chicken thighs, bone in, skin on. Boneless work too!
• Salt
• Pepper
• Lemons slices
• Thyme

Directions:

1. Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C.
2. Season chicken with salt, pepper, and place lemon slice and thyme on each piece.
3. Place in vacuum bag or resealable ziplock bag.
4. Place in water bath and cook for 2 hours.

Finishing Steps:

1. Heat cast-iron skillet over high heat.
2. Remove chicken from bag, discard lemon and thyme. Dry chicken well.
3. Place skin side down in hot pan and sear until skin is crispy and golden.
4. Garnish with lemon slices and enjoy.

Be sure to check out all of the recipes above, and let us know which ones you like best! All the recipes are available on the Anova Recipes Site and the Anova Culinary App. Any other recipes you'd like to see? Drop a note in the comments and let us know. Happy cooking, nerds!