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I agree on choice for better cuts of meat. We’ve gotten jaded with prime and even Wagyu, but a choice, especially at today’s prices, rib roast done right is hard to beat.
I’d do a delicious smoked roast with that puppy, don’t forget the horse radish sauce !!!!
Last edited by Troutman; December 11, 2021, 08:26 PM.
Yep. I think I am saving this for Christmas. The question now is how to do that. It's not in cryovac - its on a foam tray that is breaking, covered with plastic wrap. It's too big for my vacuum sealer bags I think.
If I do this as a roast rather than steaks, does anyone have advice on how to keep this until Christmas weekend? It's on a foam tray covered with plastic wrap. Its way too big to fit in vacuum sealer bags. Since its not cryovac, I really am not super comfortable "wet aging" and holding it for 2 weeks before cooking.
I am thinking I wrap tightly with plastic wrap, then roll it up in one of the 2 gallon zip lock bags that I use for curing bacon, and into the freezer for 10-12 days, and pull out 3 days before I cook it?
Last edited by jfmorris; December 11, 2021, 08:37 PM.
Jim, I’d use some Glad Press n Seal to wrap the roast with. That stuff is great. It’s a lot thicker than Syrian wrap and it sticks very well, eliminating most air
pockets. Then do as you say, putting it in a 1 or 2 gallon freezer bag.
EDIT: I just saw what you wound up doing. Keep some Press n Seal on hand anyway. That stuff works wonders for freezing.
Last edited by Panhead John; December 12, 2021, 08:30 AM.
Up until August 2017 I had a Food Saver Vacuum Sealer that lasted well over 10 years. Then I vac sealed a bag of corn cut off the cob and drowned the innerworkings by mistake. So I
My last roast was too big to fit into 11" wide vacuum bags. I ended up ordering some of the huge ziploc bags with the vacuum sealing valve. My foodsaver (I know) has the little wand attachment to suck out the air after closing the zip.
It's not as good as a true heat seal so I wrapped in saran wrap (we're just blasting through the genericized trademarks tonight, aren't we? Xerox.) first. Won't last as long without freezer burn but it's a good option and definitely works for your timeline.
Well, thanks for all the advice. I broke out the vacuum sealer and no matter what, it wasn’t going to fit into an 11 inch roll, but I wasted a couple feet trying. I did find that it had a slab of 4 bones tied up underneath, putting the meat weight down from the advertised 9 pounds. The slab with bones is pretty thin, and I may use it for gravy per Meathead’s recipe or smoke for a cooks treat.
Anyway, since I am just talking saving for Christmas or New Years, there is not much time for freezer burn. I wrapped it in about 5-6 layers of Saran Wrap, two layers of aluminum foil and then into a 2 gallon zip lock bag. It’s in the chest freezer so shouldn’t experience any temp swings that lead to much freezer burn. The only air pocket was on the bottom side of the rib bones underneath.
While in the deep freeze I found a 3 bone USDA Prime rib roast that is vacuum sealed and got frozen rather than cooked last Christmas due to lack of a get together. That one may get turned to steaks, with this one going to the family get-together this season. Regardless I’ll cook the one that isn’t sealed as well first.
I also picked up an almost 9 pound rib roast from Publix and plan to cook on Christmas day. I use Food Vac Bags gusseted bags for large in items. Here's a link. 11" X 50' Gusseted Expandable Vacuum Seal Roll
These 11" x 50' gusseted expandable vacuum seal rolls are great for vacuum sealing large and over-sized items. We recommend a double seal.
Gusseted bags:
EXPANDABLE - This bag accommodates items up to 14" wide or 11" wide X 4.5" deep, but uses a standard vacuum sealer
VALUE - The 50' roll offers substantial savings over other 16' rolls, cut whatever length you need
SAFE - BPA Free, Safe to use in the microwave, Wash in the dishwasher
CONVENIENT - Transport casseroles or main dishes right in their pans with these XL gusseted bags
STOPS WASTE - Eliminate freezer burn and dehydration with FoodVacBags
Lock in flavor, texture, aroma, nutrition & freshness for any type of food, meat, produce, herbs
Keep food fresh 5x to 10x longer - Locks out moisture and air and reduces freezer burn plus odor proof.
Versatile and compatible with most tabletop/clamp vacuum sealers. Reusable, just trim & re-seal!
Stock up and save with our cases of vacuum seal rolls.
Looks like they are available on Amazon FoodVacBags Expandable Vacuum Sealer Bags 11-inches by 50-feet Heat Seal Rolls Commercial Grade for Large Roasts, Casseroles, Game Compatible with Foodsaver (1 Roll) https://www.amazon.com/dp/B07983M227...6GN3YRS6F80S99
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Tonight I spoke with the bucher at our local Publix and he said the sale will run until the 24th. Don't know if they updated the sale in the last day or so.
Check your local Publix for promotion participation -- there may also be a discount on their Greenwise Angus roast as well for just $2/lb more than the USDA Choice offering.
As always, local market conditions may alter that pricing and availability.
My publix had plenty of the Greenwise Angus. They cut me a nice three bone off the large end. Bone one is going to be for later and the other two will be a nice roast.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
It was a smidgen over 20..I asked to see several...chose that one...they trimmed it well...put it in a bag...I tied it myself once I was done with it at home.
Thanks for the heads up! I picked one up this afternoon, going to cut it into steaks and vacuum seal I think. My mother in law bought one for me to spin on the rotisserie for our Christmas gathering as well.
I'd look them over - check the marbling - if the 5 pointer is enough I'd probably go with the Angus, but, it depends what they look like. I ended up picking up a Choice at Publix, marbling was ok, price was great & after I SVQ it I'm sure it will be awesome!!!! Merry Christmas & whatever you pick, I'm sure it will be awesome!
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