Just in time for Xmas the MARINADE MACHINE is here!!!!
Just yesterday I was saying, "God, marinating is so hard. I wish I had a machine that could do it" and lo and behold, this popped up on my Facebook. Only $365...wait, it's on sale for $249.99 you'll save over $100!! Gotta have one.
Please note this burner is only compatible with Ooni Pro Outdoor Pizza Ovens and it must be used with the pizza door option. Get the most from your Ooni Pro portable pizza oven with accessories that are designed to maximize your outdoor cooking experience. The gas burner is a convenient way to fuel your Ooni pizza oven with propane gas with the same heat and efficiency you have come to expect. The heat control knob gives you a range of temperatures to cook at. With this gas burner your Ooni pizza oven can get up to 932 degrees in just 20 minutes. Included is the gas burner, 11 WC (28 mbar) regulator with 4 foot gas hose, two (2) 10 mm screws with Allen key, and an extendable match holder. For use with propane only.
IUFUNUS gave it 4 stars despite one tinsy bit of criticism "the marinade on the other hand awful I won't use any of it makes meat taste bad"
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
I've tried to marinade my cat... some might call it a "bath". Doesn't work well at all. Perhaps this high dollar gadget will do the job. I'll dash right out and buy one... not!
I will play devils advocate here. I base my results on using the Marinade Express for 4? years.
It WORKS-beyond a doubt with out question the results are excellent. Especially on pork loin and chicken.
I make beef jerky strips often and have for years. 10 minutes in the machine and it takes them to a new level.
Your experience may be different than mine but IF I wasn't completely satisfied with it I would put it in the reject pile and go on.
Last edited by Cheef; December 17, 2016, 07:16 PM.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30โ griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15โ Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
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Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
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Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
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2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Cheap, easy one on Amazon. I bought the larger version, but that one shows as "unavailable". I don't use the one I have anymore - it really does not do much more than using a baggie in the frig overnight.
OK, now think about it. Pull a vacuum on a container with meat. Will it pull the marinade into the meat or will it pull the moisture out of the meat. If you want to put marinade INTO meat you need pressure, not a vacuum. That's why injecting works. The use vacuum tumblers in meat manufacturing plants in combination with jaccarding (puncturing) and injecting. Alone? I'm not convinced.
I very respectfully disagree!! I can throw 300 lbs of pork bellies in my vacuum tumbler ,. Pour in the correct amount of brine. Not injected just pour in and pull a vacuum on the meat. Tumble it for three hours and have cured bacon to put in the smokehouse. All the brine will be absorbed by the meat when I pull the lid on the vacuum tumbler. I know my tumbler isn't the same as this one but it would do it.
Granted it is a brine of salt not the larger particles of a marinade. Just making a point that the bellies absorb all the liquid under vacuum. I don't know the science of it .. just that it works ๐๐
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cast iron pans,
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