ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-10-2013, 01:40 PM   #1
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-04-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default Pressurized Marinating.

I had a theory that it would work, but here is proof!


I need to make something to try this on a larger scale. I'm thinking maybe a modified pressure cooker.
Q-Dat is offline   Reply With Quote


Thanks from:--->
Unread 02-10-2013, 02:16 PM   #2
realspaazz
Take a breath!
 
realspaazz's Avatar
 
Join Date: 08-21-10
Location: Lake Worth, Florida
Downloads: 0
Uploads: 0
Default

I bet that if you drilled out for a tire valve in a pressure cooker you could easily pressurize it with a bicycle pump. The existing pressure release valve would keep you from exceeding the recommended pressure for the cooker.
__________________
18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS
realspaazz is offline   Reply With Quote


Unread 02-10-2013, 02:29 PM   #3
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

Or just inject it??? I guess there's more than one way to skin a cat, as the saying goes... Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 02-10-2013, 02:49 PM   #4
gettinbasted
Full Fledged Farker
 
Join Date: 09-14-12
Location: Saddlebrooke, MO
Downloads: 0
Uploads: 0
Default

They sell devices called "vacuum tumblers". Restaurants have used them for years. It will brine/marinate meat in minutes instead of hours. It works very well, but they are spendy. I think there is a cheap (relatively) one that was designed for home use but I can't remember the brand name off the top of my head.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Unread 02-10-2013, 03:03 PM   #5
Mammoth Mountain
Knows what a fatty is.
 
Join Date: 07-14-12
Location: Orting Wa up on the hillside of a Volcano Mt. Rainier
Downloads: 0
Uploads: 0
Default

I just bought a Vacuum Marinade Off Amazon with shipping around $30
__________________
Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset
Mammoth Mountain is offline   Reply With Quote


Unread 02-10-2013, 03:31 PM   #6
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-04-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
Q-Dat is offline   Reply With Quote


Thanks from: --->
Unread 02-10-2013, 03:35 PM   #7
Cabin Fever
Full Fledged Farker
 
Join Date: 06-23-11
Location: Orange, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gettinbasted View Post
They sell devices called "vacuum tumblers". Restaurants have used them for years. It will brine/marinate meat in minutes instead of hours. It works very well, but they are spendy. I think there is a cheap (relatively) one that was designed for home use but I can't remember the brand name off the top of my head.
Big Poppa sells one for $300. I'd buy one, but I'm not a rich man.

https://www.bigpoppasmokers.com/stor...rinade-express
Cabin Fever is offline   Reply With Quote


Thanks from:--->
Unread 02-10-2013, 03:58 PM   #8
lfurl43142
Knows what a fatty is.
 
lfurl43142's Avatar
 
Join Date: 07-06-09
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default

My foodsaver came with a marinating container and a line that attaches to the unit to make the container a vacuum. You can marinate a couple of chicken breasts or steaks in there pretty quickly.
__________________
WSM 22"; Weber Kettle 26 1/2, Vt.Castings Gasser
lfurl43142 is offline   Reply With Quote


Unread 02-10-2013, 04:07 PM   #9
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
The vacuum ones work. And does not change the consistency of the meat.
Hawg Father of Seoul is offline   Reply With Quote


Unread 02-10-2013, 05:59 PM   #10
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

They make adapters for other vac sealers as well
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 02-10-2013, 06:05 PM   #11
gettinbasted
Full Fledged Farker
 
Join Date: 09-14-12
Location: Saddlebrooke, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Cabin Fever View Post
Big Poppa sells one for $300. I'd buy one, but I'm not a rich man.

https://www.bigpoppasmokers.com/stor...rinade-express
That's the one
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Unread 02-10-2013, 06:16 PM   #12
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Q-Dat View Post
I don't think the vacuum devices will work the same way. This is doing the opposite by creating pressure difference between the inside of the bottle and the inside of the meat. The pressure is forcing the liquid surrounding the meat into it until the pressure equalizes. A vacuum is only going to want to draw outward from the meat.
Good point and you are right. Also, depending on how deep you take the vacuum, moisture will start boiling out of the mix. Very Cleaver Q-Dat!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is online now   Reply With Quote


Unread 02-10-2013, 06:23 PM   #13
BBQ_Steve
Is lookin for wood to cook with.

 
Join Date: 12-27-12
Location: Cypress, TX
Downloads: 0
Uploads: 0
Default

Wow. Great video, thanks for sharing.
__________________
[I]Knowing just enough to be dangerous[/I]

Weber Performer
Oklahoma Joe Offset
Masterbuilt 40
BBQ_Steve is offline   Reply With Quote


Unread 02-10-2013, 06:43 PM   #14
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

One other thing that might be neat to try. Anyone have a old pressure cooker lying around? Even though it uses heat to produce pressure, It might be good for a brisket or whole chicken. Would have to play with the time though.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

Toast is online now   Reply With Quote


Unread 02-10-2013, 08:31 PM   #15
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-04-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Toast View Post
One other thing that might be neat to try. Anyone have a old pressure cooker lying around? Even though it uses heat to produce pressure, It might be good for a brisket or whole chicken. Would have to play with the time though.
I was thinking maybe use a compression fitting on the stem thats in the lid to pressurize the pot with air and use a small ball valve to lock in the pressure. Then set the whole thing in the fridge for as long as it takes for the marinade to work its way all the way through the meat.

This is basically how they pressure treat lumber. If liquid can make its way all the way through a 2×4, then a brisket or pork butt should be easy.
Q-Dat is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:31 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.