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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-06-2013, 11:03 AM
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#1 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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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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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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05-06-2013, 11:06 AM
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#2 | |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-06-2013, 11:06 AM
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#3 |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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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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05-06-2013, 11:08 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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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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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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05-06-2013, 11:17 AM
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#5 |
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is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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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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05-06-2013, 11:20 AM
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#6 |
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is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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+1 on freeze it first
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05-06-2013, 11:37 AM
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#7 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
it works perfectly fine. You dont lose the juice.
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-06-2013, 11:39 AM
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#8 |
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Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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+1 on freezing (at least partially) beforehand
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05-06-2013, 11:40 AM
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#9 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Ditto on the paper towels.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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05-06-2013, 11:47 AM
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#10 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks everyone Any reason why you cant freeze already cooked chicken thighs
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-06-2013, 11:49 AM
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#11 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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05-06-2013, 12:03 PM
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#12 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I have both the roast and turkey breast in fridge Easier to slice if cold
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-06-2013, 12:09 PM
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#13 |
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is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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Lol...freeze it first George. Easiest way
 . And yes you can freeze the thighs too.
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol 
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05-06-2013, 12:26 PM
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#14 | |
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is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Quote:
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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