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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.


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Unread 05-06-2013, 11:03 AM   #1
Big George's BBQ
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Default Food saver ?

Just cooked a 8.5 lb sirloin r5oast Plan to slice for sammies It is rare- took it off at 137 degrees. Any ideas on how to stop the juice sucked out of the meat/bag I know I can stop the process early just wondered if there was a better way to seal it
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Unread 05-06-2013, 11:06 AM   #2
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Quote:
Originally Posted by Big George's BBQ View Post
Just cooked a 8.5 lb sirloin r5oast Plan to slice for sammies It is rare- took it off at 137 degrees. Any ideas on how to stop the juice sucked out of the meat/bag I know I can stop the process early just wondered if there was a better way to seal it
put a folded paper towel in the bag just under the sealing area.
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Unread 05-06-2013, 11:06 AM   #3
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I you find a way please let me know - I spent most of last Wednesday night cleaning out mine from juice / drippings.
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Unread 05-06-2013, 11:08 AM   #4
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I'm not sure if you're planning on slicing it now or later, but you can always freeze it on a tray for a little while then vacusuck it. Or fold up a paper towel and put it between the meat and the sealer.
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Unread 05-06-2013, 11:17 AM   #5
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I've used my foodsaver to seal up chili before. What I do is pre-freeze like Fingerlickin mentioned, once it's fairly solid vacusuck away. Don't use a papertowel, you'll loose the juice (unless you plan to wring out the papertowel...nasty)
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Unread 05-06-2013, 11:20 AM   #6
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+1 on freeze it first
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Unread 05-06-2013, 11:37 AM   #7
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I've used my foodsaver to seal up chili before. What I do is pre-freeze like Fingerlickin mentioned, once it's fairly solid vacusuck away. Don't use a papertowel, you'll loose the juice (unless you plan to wring out the papertowel...nasty)
I have been using paper towels for years

it works perfectly fine. You dont lose the juice.
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Unread 05-06-2013, 11:39 AM   #8
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+1 on freezing (at least partially) beforehand
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Unread 05-06-2013, 11:40 AM   #9
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Ditto on the paper towels.
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Unread 05-06-2013, 11:47 AM   #10
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Thanks everyone Any reason why you cant freeze already cooked chicken thighs
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Unread 05-06-2013, 11:49 AM   #11
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Chilling it overnight will help a lot.
I bag up all of our leftover BBQ at comps and since I don't have the option of chilling it and bag it while still hot and juicy, all I do is watch and as soon as the juice starts heading for the seal strip, I just hit the "SEAL" button to stop the vacuum. I may still have to wipe the top with a paper towel, but it helps keep most of the juices from getting all over the place.

They do have these LIQUID BLOCK BAGS that you can buy, but I think they're probably not much more than having the paper towel in the top of the bag. I've never done that because I haven't needed to and I don't want the paper towel in there when I reheat the bags. BUT....I ain't knocking it either.
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Unread 05-06-2013, 12:03 PM   #12
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I have both the roast and turkey breast in fridge Easier to slice if cold
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Unread 05-06-2013, 12:09 PM   #13
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Lol...freeze it first George. Easiest way. And yes you can freeze the thighs too.
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Unread 05-06-2013, 12:26 PM   #14
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Quote:
all I do is watch and as soon as the juice starts heading for the seal strip, I just hit the "SEAL" button to stop the vacuum. I may still have to wipe the top with a paper towel, but it helps keep most of the juices from getting all over the place.
+1. That's exactly what I do. Never had a problem that way.
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