喫煙者
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 09-05-2008, 03:45 PM   #16
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Let's see if you go through one foodsaver every two years the return on investment on those is just shy of 25 years...

Doesn't seem like the invest ment I'd make.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 09-05-2008, 03:45 PM   #17
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Downloads: 0
Uploads: 0
Default

Quote:
Try partially freezing the fish then vac sealing. That will solve the liquid problem.
That what i would suggest.......or you could catch and release

Paul
milehigh is offline   Reply With Quote


Unread 09-05-2008, 03:50 PM   #18
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HB-BBQ View Post
That method works great for a lot of food. I make up a bunch of hamburgers at a time and pre-freeze them so they wont crush when I vacu-suck them individually. Anytime we want a quick burger I just take out what we need and toss them on the grill frozen (less the bag of course) works great.
I do that with ABT's for my customers... I do 5 pounds of peppers at once... Clean the peppers, stuff, wrap, and place on a 1/2 sheet pan and put in the freezer over night... They are hard as a rock and then I cryo-suck them... I actually package them 24 to a bag so when I'm having people over just grab a bag or two and I'm ready to rock!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 09-05-2008, 04:24 PM   #19
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

I ended up getting the Cabela's model that's similar to Jay's. I picked it up in the Bargain Cave for $199, and it's a workhorse.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 09-05-2008, 06:36 PM   #20
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

As posted before, I love mine and the 15" bag will do a whole pork butt or brisket. There are a few things that I pre- freeze to keep the juices at bay. It's the best sealer that you can buy, without going with a full blown sealed meat business. I buy the 500' 15" rolls and make my own size bags. For smaller items, I use the Food Saver rolls from Sam's Club. Alot of folks don't know that meat or anything else will last for a year and a half in the vaccume seal bags as opposed to 10 months in standard freezer paper. I buy alot of fresh produce from the local Amish. Last year the green beans were great and a good price. Unfortunately something came up and I couldn't can them as I would usually do. I didn't want to waste them , so I sealed them in the vaccume bag. 8 Months later, I thawed them ( not expecting much) , but they were as fresh as the day I snapped them.
__________________
The "Sauce Whisperer"

SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Unread 09-05-2008, 07:48 PM   #21
BobF
Take a breath!
 
BobF's Avatar
 
Join Date: 07-13-08
Location: Savannah, GA
Downloads: 0
Uploads: 0
Default

My Foodsaver is 15 years old and still going strong. I probably don't use it as much as you, but I have yet to burn up anything.
Mine says made in Italy on the bottom. I wonder if the new ones are from China?
Maybe look for a refurb of an old one. I saw a site that sells them the other day in Google.
__________________
OTS Kettle, UDS, Sam's Gasser
BobF is offline   Reply With Quote


Unread 09-05-2008, 11:03 PM   #22
mick
Knows what a fatty is.

 
mick's Avatar
 
Join Date: 07-21-08
Location: San Diego CA
Downloads: 0
Uploads: 0
Default

I've done the math and that's why I keep going back to the foodsaver. The ROI is still better than 25 years. You save at least 24 cents per bag so that means your savings is $240 per 1000 bags. I have at least several hundred bags in the freezer right now. Besides the fish and game meat I also buy in bulk and break it down for my family of 3 (me+wife+7 year old).

With the quality of fishing this year I'm really going through bags. I'll thaw some of my catch and fire up the smoker and then have to seal it up again. I go through some bags.


Quote:
Originally Posted by keend View Post
Try partially freezing the fish then vac sealing. That will solve the liquid problem.
Now there's a great idea! I love it. It takes hours to clean and cut up a bunch of tuna. Last trip we had 20 fish. I could pre-freeze some of the meat while I'm chopping up the rest. I love the cookie sheet idea. Great suggestion. Looks like it's another foodsaver.

I'll post pictures when I get to smoking the fish

Quote:
Originally Posted by milehigh View Post
That what i would suggest.......or you could catch and release

Paul
When I visit Montana I release all I catch. Down here, I usually keep a limit then release what I can. The problem with Tuna is they often get hooked deep. Plus when you stick a gaff in them, they don't swim too well after that. Now if you can get Brodin to make a C&R net that will handle a thrashing 40 lb. Bluefin, I'd be willing to do the Beta testing...

mick

Last edited by mick; 09-05-2008 at 11:43 PM..
mick is offline   Reply With Quote


Unread 09-05-2008, 11:28 PM   #23
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

Mick, the one I use is a little different than the foodsaver. It is a snorkel vac and is available at www.sorbentsystems.com
It uses the cheaper bags like you are looking for and the sealer is about 100.00. I have used mine for a few years and no problems so far. I make lots of bacon and sausage and keep them frozen. Works great.

NUTZ
__________________
Weber Smokey Mountain 18 & 22.5 in
Gator Pit Trailer mount
MAK 2 Star General Pellet Pooper
Medium Green Egg
Mini Green Egg
New Black stoker with built in wi-fi
KCBS CBJ #20258
Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years.

DAMN IT ANDY!!
yelonutz is offline   Reply With Quote


Unread 09-06-2008, 10:01 AM   #24
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jorge View Post
I ended up getting the Cabela's model that's similar to Jay's. I picked it up in the Bargain Cave for $199, and it's a workhorse.
I have the Cabelas Kick A$$ crush a soda can vacuum
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 09-06-2008, 11:44 AM   #25
mick
Knows what a fatty is.

 
mick's Avatar
 
Join Date: 07-21-08
Location: San Diego CA
Downloads: 0
Uploads: 0
Default

I took a look at Jay's post. I like that machine and the idea of a better and more powerful vacuum. I know they make bags that are already sealed at the bottom and the price per 1000 is much cheaper than Costco's price for the foodsaver bags. If that unit will handle that kind of bag then it's worth the extra money. I love to save a buck and maybe I can take some cash and look into an All American Pressure Canner. I'd love to smoke up some tuna and then can it. Maybe add a little Jalapeño and some salsa. Yum...

I have to tell you that I'm amazed at the number of responses to my post. You guys are serious. I love it. Thanks to all and I really appreciate the input.

mick
mick is offline   Reply With Quote


Unread 09-06-2008, 12:22 PM   #26
BobF
Take a breath!
 
BobF's Avatar
 
Join Date: 07-13-08
Location: Savannah, GA
Downloads: 0
Uploads: 0
Default The devil made me do it.

Just had to try this after seeing Jay's post.
Attached Images
File Type: jpg can.jpg (32.5 KB, 55 views)
__________________
OTS Kettle, UDS, Sam's Gasser
BobF is offline   Reply With Quote


Unread 09-06-2008, 12:34 PM   #27
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

The can is empty
LOL
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is offline   Reply With Quote


Unread 09-06-2008, 12:46 PM   #28
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

mick,
others have given some good suggestions. I do know from experience that vacuuming fish is hard on them. partially freezing is a good solutioin. Here is how I do my walleye fillets. I first rinse them several times then lay on several layers of paper towels. more paper towels on top of the fillets and pat good go remove any excess moisture. I then wrap 2 servings (usually 6-8 pieces) in plastic wrap. Then I will vac seal about 4 of these wrapped packages in one bag. The "blotting" with paper towel as well as wrapping portions with plastic, virtually eliminates any moisture problems for me. I simply slice open bag, remove one portion, then re-seal it. The plastic wrap also adds another layer of protection in case you have a bag that leaks or seal is broken.
Hope this helps.
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Unread 09-06-2008, 03:44 PM   #29
BBQ_MAFIA
Quintessential Chatty Farker
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Downloads: 1
Uploads: 0
Default

I have and old food saver and it's just lost it suck.

I need to get a new one also.
__________________
Guido

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
GOSM
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
1-Banjo
BBQ_MAFIA is online now   Reply With Quote


Unread 09-06-2008, 04:21 PM   #30
mick
Knows what a fatty is.

 
mick's Avatar
 
Join Date: 07-21-08
Location: San Diego CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by boatnut View Post
mick,
others have given some good suggestions. I do know from experience that vacuuming fish is hard on them. partially freezing is a good solutioin. Here is how I do my walleye fillets. I first rinse them several times then lay on several layers of paper towels. more paper towels on top of the fillets and pat good go remove any excess moisture. I then wrap 2 servings (usually 6-8 pieces) in plastic wrap. Then I will vac seal about 4 of these wrapped packages in one bag. The "blotting" with paper towel as well as wrapping portions with plastic, virtually eliminates any moisture problems for me. I simply slice open bag, remove one portion, then re-seal it. The plastic wrap also adds another layer of protection in case you have a bag that leaks or seal is broken.
Hope this helps.

Walleye fillets????? I'd love to trade you some nice thick Yellowfin steaks for some of that walleye... I'm guessing we're not geographically close. That's some fine eating.

Thanks for the idea. My problem is quantity. When the fishing is this good, My fishing partner and I can bring home 20 fish (20-40lb) and if we fish U.S. waters the limit on Albacore is 10 and it doesn't count against your 20 fish limit (you can also catch other tuna, Yellowtail and Dorado). So after an all day trip and 100 plus miles on the water, you get home and have all that fish and the boat to clean. I clean everything, shower and then collapse. The next day I take the fillets, start cutting and start packaging.

The death of my foodsaver is really from my lack of patience. It really wasn't designed to handle that kind of job and because there is so much to do, I often don't get it dry enough. It's my bad. That's why I was looking for something more commercial.

So let me know when you're ready to make that walleye trade. The last batch of fish I smoked, brined itand then rolled it in my BBQ rub. After smoking it had a nice tasty bark.

Thanks for the ideas

mick
mick is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vacuum sealers jp1979 Food Handling General Discussion 4 06-16-2011 02:34 PM
Vacuum Sealers... NewBBQer Q-talk 9 05-14-2011 05:40 PM
Vacuum sealers. I want one, but which one? Big slick Q-talk 18 04-07-2011 11:33 AM
Vacuum Sealers AlabamaGrillBillies Q-talk 13 07-01-2007 08:18 AM
Vacuum Sealers Oldtimer Q-talk 5 10-06-2003 09:20 AM

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 09:24 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.