Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

AGS Countertop Meat Tumbler

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    AGS Countertop Meat Tumbler

    Does anyone have one of these or similar or has used one?

    Shop for wood pellet grills, smokers, and griddles. Try new recipes and learn about our 8-in-1 grill versatility. Our grills help you craft BBQ recipes to perfection.

    #2
    I don't have one, but I do know MH is not a fan.
    "I do not recommend vacuum marinators




    There are several companies that make devices in which you place the food and then create a vacuum. In theory the vacuum sucks the marinade in. I do not recommend them because the vacuum can also suck in microbes. If you don't cook the food up to about 165°F, well past well done, you run the risk of a tummy ache, or much worse.
    '
    Last edited by Glenn Vergara; July 26, 2016, 05:23 PM. Reason: Removed references to CDN domain

    Comment


      #3
      Boss that would be Nuff Said for me.

      Comment


        #4
        David Parrish we had another thread that discussed this a bit.

        Comment


          #5
          Interesting. Based on what we know of the principles of marinades and how meat has too tiny of pores for flavor molecules to travel into (salt being the exception) I wonder why this "marinades in minutes instead of hours"?


          Comment


            #6
            The negative pressure likely rips tissue apart allowing marinade to slip in, sort of like injecting but more uniform

            Comment


              #7
              From Dr. Blonder: (http://amazingribs.com/recipes/rubs_...ent-1368222523)

              "Does not help very much- there is very little air in raw meat, so the vacuum has nothing to "draw" out to be replaced by marinade.
              BUT, you can improve cooked meat by resting in a vacuum bag along with a bit of jus, and it will absorb flavor. Cooking creates fissures and pockets as the fat renders and moisture evaporates."

              Comment


                #8
                I'm not much of a gadget kind of guy, so I tend to agree with the others in that I would pass on this device. Injecting is much more efficient. The food product industry agrees and acts accordingly. The 75-100 bucks you save would go a long way in injectors and product to flavor your food. Just my two cents worth.

                Comment


                  #9
                  Can you polish stones with it?

                  Click image for larger version

Name:	8a2bfb806661f4c0a5368f55c3f7274e.jpg
Views:	323
Size:	33.5 KB
ID:	64811


                  Last edited by Jon Solberg; February 21, 2015, 08:05 PM.

                  Comment


                  • Strat50
                    Strat50 commented
                    Editing a comment
                    At the same time you vacuum your floors. I wonder if it works with a Flowbee?

                  • Jon Solberg
                    Jon Solberg commented
                    Editing a comment
                    HAAAAAA! Thats a great flashback memory! Forgot about that classic. Good one Strat!

                  • Marauderer
                    Marauderer commented
                    Editing a comment
                    Jon Solberg Strat50 You old Codgers are hard. Jon that may be an option. I am going to work with it and see how it does

                  #10
                  ​Marauderer Jon Solberg Strat50 , actually Barry, I think you're headed in the right direction. If the tumbler works for you, I'm going to figure out how to do the job in my clothes dryer, of course, running on air dry...no heat and a really rugged vacuum packer. It might be funny! Let us know how this develops.

                  Comment


                    #11
                    Interesting thread. One I was specifically looking for.
                    My wife and I recently bought a Marinade Express.
                    I am completely, totally impressed with it.
                    An apple based marinade on a lowly pork loin completely brings the loin into a new realm of flavor and moistness.
                    My experience with injecting has always resulted in a ho-hum flavor.
                    30 minutes in this tumbling marinader seems to draw the marinade in much better than I could ever get an injection in.
                    We do chicken thighs and breast often with equally good results.
                    Quick edit to add.
                    We do a lot of beef jerky.
                    Slice the meat then 20 minutes in the tumbler, and it results in the most completely saturated jerky we have ever made. Definitely a 2 thumbs up for jerky.
                    It would be interesting to see some more feed back on these machines.

                    Last edited by Cheef; October 11, 2015, 09:08 PM.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes

                    Spotlight

                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                    GrillGrates Take Gas Grills To The Infrared Zone


                    GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                    The Pit Barrel Cooker May Be Too Easy


                    The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


                    A Propane Smoker That Performs Under Pressure

                    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.