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Lesson Learned -- Make sure those bags are sealed

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  • HackingBBQ
    Club Member
    • Mar 2016
    • 17
    • Gainesville, GA
    • KY -> SC -> GA
      Lang 60"
      Char-Griller Akorn

    Lesson Learned -- Make sure those bags are sealed

    I used half of a pork shoulder for Indian food earlier in the week, so I decided to take the other half and give a go cooking it sous vide style. The plan was to put it in the bath for a long while and then throw it on the smoker for a couple of hours to develop some bark. It had been in the water bath for about 12 hours so I got the pit lit and was getting ready to transfer it when I realized disaster had struck. The seal on my bag had popped, and the thing was completely waterlogged. I tried putting it on the pit anyway to see if I could salvage it since it was already fired up, but the texture was pretty much destroyed.

    The lesson here? Make triple and quadruple sure those bags are sealed tight!
  • freddh
    Charter Member
    • Jul 2015
    • 113
    • Port Orchard, WA

    #2
    HackingBBQ you're absolutely correct! I always double seal on the same point. Then I move the bag about 1/2 inch then double seal that as well. No leaks, no fuss.
    freddh

    Comment

    • badf00d
      Club Member
      • Mar 2016
      • 227

      • Cookers
        • Karubecue C-60 [aka KBQ]
        • Weber 22" Performer Kettle [Red gen1 with stainless steel]
        • Slow 'N Sear
        • Lodge Sportsman's Grill
        • Weber Genesis Silver-B [old gasser]

        Sous Vide
        • ChefSteps Joule

        Other Tools
        • VacMaster PRO380 vacuum sealer
        • VacMaster VP215 vacuum chamber
        • Thermapen Mk4
        • ThermoWorks Smoke
        • ThermaQ with smoke house and high temp air probes
        • IR gun
        • BBQ Dragon

      #3
      Double sealing can sometimes weaken the first seal and compromise the bag. I like the idea of the separate seal slightly off from the first, though.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1875
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #4
        Rolling the bag top out when putting food in helps keep the seal area clear of particles and liquids, ensuring a good seal.

        I like doing the offset double seal for things that go hot (like veg) and things that go long.

        Comment

        • Tri0de
          Former Member
          • Jul 2016
          • 6
          • Santa Rosa California

          #5
          Another Sous Vide person!

          Love doing my chicken this way, pork loin more than anything; it stays so moist, then I just grill it with some smoke for the bark.

          Comment

          • HackingBBQ
            Club Member
            • Mar 2016
            • 17
            • Gainesville, GA
            • KY -> SC -> GA
              Lang 60"
              Char-Griller Akorn

            #6
            I'm just now starting to experiment with sous vide. I've done a whole lot of steaks and pork loins with it, including some beautiful berkshire pork chops the other day. It's quickly becoming my go to method for those cuts. I'm hoping to spend more time working with traditional BBQ cuts in the water bath. I'd love to get to a point where I can do a combination of mostly SV + minimal smoking on the traditional smoker to optimize that process.

            Comment


            • Ernest
              Ernest commented
              Editing a comment
              That's my go to way of doing pulled pork or any pork shoulder cook. SV+KBQ
          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5040
            • Charlotte, NC
              • Slow 'N Sear Kamado (SnSK)
              • Lots of grills that work with Slow 'N Sear
              • LOTS of digital thermometers (my fav)
              • LOTS of accessories
              • Favorite Beer - Fat Tire
              • Favorite Bourbon - Woodford Reserve
              • Favorite White Wine - Cakebread Chardonnay
              • Favorite Red Wine - Yes, Please
              • President/Owner - SnS Grills

            #7
            Closed bag = Sous Vide

            Open bag = Soup Vide

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              You can do a lot of things with open bags. Just clip the top of the bag to the edge of the pot above the water line.

            • David Parrish
              David Parrish commented
              Editing a comment
              Sure but as far as the water is concerned that bag is for all intents and purposes closed
          • Huskee
            Pit Boss
            • May 2014
            • 14526
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #8
            Could you just place the sealed bag into a ziplock and seal it, for double protection?

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Gotta do the Archimedes trick to get the air out of the ziplock, else the bag will float AND insulate the meat from full contact with the water. Sub optimal solution.

            • Huskee
              Huskee commented
              Editing a comment
              Potkettleblack Yes, get the air out of course. Seems to me to be a cheap and rather fool proof solution. But alas, I don't sous vide.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Would probably work better with the ziplock as the first layer. But two vac bags aren't a bad idea. An 8" in a 12".
          • Atalanta
            Club Member
            • Jul 2016
            • 430
            • Barnsley's Ford
            • 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

            #9
            I learned the lesson of cheap bags - I used a non heavy duty freezer bag and made the mistake of using it more than once. I was doing corn (182F) and when I went to pull up the bag after the second round, it broke and dumped the corn and butter into the pot. I quickly pulled out my circulator and got that cooled and cleaned, rinsed and re-buttered the corn, and dumped and washed the pot.

            Now I only use the heavy freezer bags I get at the restaurant supply and I only use them ONCE!

            Comment


            • EdF
              EdF commented
              Editing a comment
              Reminds me of the time I pulled something that I didn't recognize as a candle holder (with a bit of candle in it) as a weight for a bag. What a mess! Circulator survived, though.

            • Atalanta
              Atalanta commented
              Editing a comment
              You were lucky. That could have been all sorts of bad.

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