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View Full Version : Rib-O-Lator brisket.


Rib-O-Lator
12-13-2009, 01:33 PM
i thought it was about time i introduced you to the suck-o-lator. this is a vacuum box i made about two years ago. as most of you know most vacuum boxs are round, they make them this way so the wont implode.

the theory is, that when you suck, it will expand the meat allowing whatever liquid you have to enter the larger pours for better marinating. try sucking on your hand, same principal.

if you have ever seen round ones they are to small to fit anything into. i wanted to be able to lay out a rack of ribs without having to roll em into a ball, or a brisket etc.

the first one i made was all 1/2 plexi, but after a year the top imploded one day, i thought a bomb went off.

i made the one you see know out of stainless and the top is 1/2 plexi with a 1/2 square tube reinforcement down the center, even with the bar the top will suck in about 1/4 to 1/2 inch (looks like a bowl) with 20 inches of vacuum. but so far it's held up.

before i had my pump i used to unplug a vacuum line on my engine and plug my box in, look kinda weird. friends would say,"are we eating that"!!! as if the food would be sucked through the engine and blown out the tail pipe and onto the grill. some people have no imagination.

actually that would be pretty cool. that will be my next project. the engine-o-lator.

the box is 20x10x4
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0476.jpg

http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0480.jpg

this is the vacuum pump. it will pull about 25 inches of vacuum. 30 is about the max any pump will pull.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0482.jpg

this is a brisket wit the fat cap trimmed off. i am experimenting.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0484.jpg

vacuum guagehttp://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0477.jpg

i thought i would marinade in beer and inject with the same.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0486.jpg

because of the cold weather i didn't have a good seal so it would only pull 15 inches. still allot.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0488.jpg

here you can see the crossbar in the box, this is so the sides wont cave in. without it the sides will suck in a good inch.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0490.jpg

this is my FlavorDome smoker box. thats right, i'm cooking it on the gasser.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0492.jpg
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0493.jpg

i used some grillmor seasoning along with some my son made.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0495.jpg

as an experiment i cut the brisket into fourths and placed on the rib-o-lator.and cooked at 300-325. this is one hr in
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0499.jpg

this is hr 2
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0509.jpg
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0505.jpg

this is 3 1/2 hrs in. at this point the internal temp was 190-200 so i pulled them and wrapped each one in foil with a little coke and some of my sons 1st place secret seasoning and then wrapped them all together and let sit for an hr. before i wrapped one i cut into it and tried it, it was very tender but a tad dry. i think i should have pulled them at 2 1/2 hrs. next time.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0510.jpg

for some reason i couldn't get a good pic of the plate, but for my first attempt doing it this way, it was tender and tasted great. and it didn't take 14hr's, only 3 1/2. next time it will be less.

GAS RULES!!!...was that too much? maybe i should take that out... ya i'm gonna take it out, that was cruel, aaaggg to late!!! my hermonkuless hand clicked submit.
http://i570.photobucket.com/albums/ss147/rib-o-lator/DSCN0523.jpg

landarc
12-13-2009, 01:38 PM
Man, you are just breaking all the rules. So, I have been playing around with vaccum marinating, but, have no sense of resolution that it makes a difference. How do you think it is working for you?

Phubar
12-13-2009, 01:38 PM
Wow!
Nice vacuumbox and use of the Rib-O-Lator!

deguerre
12-13-2009, 01:45 PM
Sweet. Nice brisket-o-lator!

KnucklHed BBQ
12-13-2009, 02:19 PM
*Long Sigh...* Yup, that there is my pa'. Somebody please send him a bag of charcoal!?!? Pretty cute lookin' baby brisket slices!

We always joked about how one day his suck-o-lator was going to implode while full of raw meat and huge chunks of flesh would rain down on the neighborhood.
So we started calling it "the meat bomb"

Hey dad, you should tell em' about the first vacuum chamber you bought that didn't work so well... the one you bought at the pet store?

NorthwestBBQ
12-13-2009, 02:21 PM
Way to go B-O-B! :-D

BigJimsBBQ
12-13-2009, 02:24 PM
Nice....nothing like vacuum, marinade and a beer.

Norcoredneck
12-13-2009, 05:06 PM
Fun to experiment, but honestly I feel it would be a waste of a good brisket. You can cook a brisket with liquid smoke in a toaster. Doesn't mean I would do it though.

NorthwestBBQ
12-13-2009, 05:15 PM
Somebody please send him a bag of charcoal!?!?

First he has to get a charcoal smoker to put it in...:-P

Rib-O-Lator
12-13-2009, 05:57 PM
*Long Sigh...* Yup, that there is my pa'. Somebody please send him a bag of charcoal!?!? Pretty cute lookin' baby brisket slices!

We always joked about how one day his suck-o-lator was going to implode while full of raw meat and huge chunks of flesh would rain down on the neighborhood.
So we started calling it "the meat bomb"

Hey dad, you should tell em' about the first vacuum chamber you bought that didn't work so well... the one you bought at the pet store?

when i first got the idea for a vacuum box i didn't want to go through the trouble of making one if it wasn't going to work, so i got to thinkin, what could i use, then it hit me, how about a fish tank, so i went to petsmart and bought a $15 tank made a cheap lid and hooked it to my engine.

about that time ryan (my son) drives up and askes what i'm doin, i explain. then i thought maybe i should put the tank in a plastic bag in case something happend, it did, after about 5-10 seconds the thing imploded. without the bag glass would be everywhere. i still can't believe i was smart enough to think of the bag, usually that kind smarts comes after the catastrophe.

hard to believe i'm still alive after all the things i'v caught fire, blown up, or fallin into.

landarc
12-13-2009, 06:14 PM
Nice....nothing like vacuum, marinade and a beer.
I enjoy a beer, marinade and a vac...wait, I better stop here

NorthwestBBQ
12-13-2009, 06:27 PM
I enjoy a beer, marinade and a vac...wait, I better stop here

Oh you nasty boys! :twisted:

deguerre
12-13-2009, 06:31 PM
I enjoy a beer, marinade and a vac...wait, I better stop here
Waaaaaay TMI. :eek:

Goose
12-13-2009, 07:05 PM
Why a vacuum? Would not positive pressure marinate better?

Kudos for thinking outside the ox.

jetfxr27
12-14-2009, 09:20 AM
:biggrin:That sucks:biggrin::biggrin::icon_devil

swamprb
12-14-2009, 11:28 AM
Thats what i like about Bob-always thinkin'!

KnucklHed BBQ
12-15-2009, 12:22 AM
Thats what i like about Bob-always thinkin'!

Yeah... I was thinkin' more like "always keeps you guessin'!" :biggrin:

And ahh, I'm pretty sure it was me that suggested that it might be a "good idea" to put it in the bag since it was in your driveway...

I'm not sure how I survived through all of the fires, (at one point I'm pretty sure the fire dept and me pa' were on first name basis with eachother) (and that was before he started BB-Grilling) detonations and general mayhem that clouded my early formative years...
I'm pretty sure that if he could get charcoal to make tha same "WOOF!" sound that his gas grill makes (without the use of lighter fluid and gasoline) then he might be tempted to buy a bag of it and give it a try. On some level I guess I wish there had been more mayhem...
seemed like it was just getting fun right as the fires died and the wail of the sirens faded... *Sniff*

NorthwestBBQ
12-15-2009, 02:10 AM
Charcoal...dining room table. :-P

timmy7649
12-15-2009, 01:17 PM
doesn't a food saver vacuum sealer do the same thing. much safer. but i like your invention.

barbefunkoramaque
12-15-2009, 04:53 PM
Why a vacuum? Would not positive pressure marinate better?

Kudos for thinking outside the ox.


Just so you know, as the originator of the vaccum technology as far back as 1995, its not the time in Vacuum that makes a difference, its actually how slow you bring the brisket back to earth after sitting in a vacuum for no more than 5 minutes.

This is why. I my rather expensive experiments in circumventing the old "no pre marinated meats" rule we have even in Texas, observations were not possible due to the size and strength of my vacuum apparatus which was made from quite substaintial materials and capable of 30-40 Hg. What happend is pressure gases and even liquids are pulled from the cell walls under a vaccuum. Too long and the meat will not "bounce" back real well. Once this is attained and held the pressure valve is released as slow as possible to draw in your marinade slowly. The product is flipped and the process was repeated. Then it sat in the solution until ready for temp equalization.

We created quite a nasty product that was saturated with marinade. Much like many of you here make. What takes you people days to fark up, we were able to fark up in under an hour. Now people just fark it up with injections. :razz:

barbefunkoramaque
12-15-2009, 04:55 PM
doesn't a food saver vacuum sealer do the same thing. much safer. but i like your invention.

A food saver's vacuum is pitiful in comparison to his. It also has quite a problem with liquids unless you use the tubs. Also, if you are gonna just vac it and let it sit, the sitting, freezing and defrosting and sitting again until you need it really is what is flavoring it.

leanza
12-15-2009, 05:07 PM
Thanks Funk. Always appreciated. B-O-B. Keep at it. We can all learn from your........mistakes. One day, maybe soon, you will retire rich.

Rib-O-Lator
12-16-2009, 07:32 AM
i think what it will do next is put some food dye in the suck-o-lator, and then at different intervals i will cut open the meat to see how far the dye has penetrated.

Bogus Chezz Hawg
12-16-2009, 08:22 AM
Fun to experiment, but honestly I feel it would be a waste of a good brisket. You can cook a brisket with liquid smoke in a toaster. Doesn't mean I would do it though.

I tried that once but my toaster kept popping up every couple of minutes! :lol: