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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


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

the good one 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. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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MCS or practicality?...a vacuum sealer

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  • Hugh
    Club Member
    • Jun 2017
    • 374
    • My setup:
      Gas Grill - Weber Genesis II 310
      GrillGrates (2 flipped over for searing)
      Anova Sous Vide
      22" Kettle with SnS and Drip/Griddle
      Thermapen Mk4
      iGrill2 with 4 probes

    Top | #1

    MCS or practicality?...a vacuum sealer

    I have only learned how to BBQ low and slow meat this summer and I now find myself making large chunks of meat and there is only my wife and I. I love the cheap delicious cuts but I have a new problem to deal with - lots of left overs. I need a strategy for saving and reheating meat. Also, I've only had the sous vide a few days but I can see some of the benefits of a vacuum sealer there as well - batch cooking chicken breasts for sandwiches for example.

    My current option will be to freeze individual servings but don't see that working well for lunches at work. Also not a fast way to reheat.

    I'd like to know your thoughts on how much you actually use a vacuum sealer once the novelty wears off.

    Compare the time, effort and quality of vacuum sealing individual servings against individual portions ziplocked into the freezer. How much better is the meat when reheated comparing vacuum in the fridge vs displacement method in the freezer?

    Counselling services greatly appreciated.
  • Oozzy
    Club Member
    • Jun 2017
    • 107
    • Philadelphia, PA
    • Weber Genesis II
      WSM 22.5
      Smoke Pro Wireless
      Auber Temperature Controller for WSM
      Thermapen MK4

    Top | #2
    I love my vacuum sealer! It just stays on my countertop because I use it so often.

    Comment

    • Oakgrovebacon
      Club Member
      • Apr 2016
      • 1655
      • South central Illinois

      Top | #3
      I use a vacuum sealer a lot, so much that I purchase 50' rolls to make bags Much more
      economical than pre- made bags. E-bay or amazon is my source. I use it often.

      Comment

      • Hugh
        Club Member
        • Jun 2017
        • 374
        • My setup:
          Gas Grill - Weber Genesis II 310
          GrillGrates (2 flipped over for searing)
          Anova Sous Vide
          22" Kettle with SnS and Drip/Griddle
          Thermapen Mk4
          iGrill2 with 4 probes

        Top | #4
        Ok, now I'm talking to myself! Assuming I don't have a vacuum sealer and I freeze individual servings in ziplocks using the displacement method.

        I just re-read Meatheads material on Freezing and Heating Leftovers as well as Thawing Meats. In the article on thawing he mentions a hot bath option for thawing.

        "4) Hot water bath (for thin cuts only). A USDA sponsored research project published in mid 2011 showed that you can thaw a 1" thick steak in a 102°F"

        So do I understand this correctly? I an freeze an individual serving of anything - roast/chicken/ribs/steak - and as long as it is sliced less than an inch and I can go directly from freezer to hot tub?

        Then I ask the obvious, could the SV be set to say 145 so that it goes directly from frozen to thawed and then heated for serving right in the ziplock bag?

        Not a bad solution for meals at home. Doesn't solve the lunches at work.

        Comment


        • EdF
          EdF commented
          Editing a comment
          You've got the SV for at home. Get a sealer - you'll use it. For lunch, if there's some kind of pan you can warm water in, put the sealed bags into it a relatively low temp (150 or so). This is a practicality in your situation with only two of you.

        • Hugh
          Hugh commented
          Editing a comment
          Sorry EdF, I replied to your comment in the wrong spot below to Ddecker.
      • Ddecker
        Former Member
        • Jul 2017
        • 36
        • N TX

        Top | #5
        I SV straight from frozen.

        Comment


        • Hugh
          Hugh commented
          Editing a comment
          Outstanding. I am liking this Anova.

        • Ddecker
          Ddecker commented
          Editing a comment
          Yeah I use Anova too. It works great. For Foodsaver, I got the 2 in 1 from Costco. 5480 is the model. So far so good but have only had that about 3 weeks(2 briskets and a turkey). Before that I was using ziplock bags with the SV.
          Last edited by Ddecker; August 25th, 2017, 03:10 PM.

        • Hugh
          Hugh commented
          Editing a comment
          No pan to heat water at work. Have access to a fridge. there is a microwave but there is a long line up for it. I've just been eating the cafeteria food. I'm thinking home made sandwiches and salads now. Between purchasing bulk, SV and vacuum, seems like a doable strategy.
      • Hugh
        Club Member
        • Jun 2017
        • 374
        • My setup:
          Gas Grill - Weber Genesis II 310
          GrillGrates (2 flipped over for searing)
          Anova Sous Vide
          22" Kettle with SnS and Drip/Griddle
          Thermapen Mk4
          iGrill2 with 4 probes

        Top | #6
        Thx guys. Im looking at the Foodsaver. Keep it simple or spend the extra on features like 2 in 1?

        Comment

        • BriggsBBQ
          Club Member
          • Feb 2016
          • 358
          • Dallas

          Top | #7
          My wife kicked it off the counter so I do not use it as much as I want because sometimes I just say screw it and freeze something in the package. I use mine a good amount. For me I will mostly freeze salmon and then when I get home I throw it in the sous vide. It takes and hour to thaw and such but I usually go watch tv or do something else so I do not count it as cook time. Then after just pull it out of the bag season and sear like 3 min a side. Also I like vacuum sealing for when whole tenderloins go on sale. 9.99 a lb I trim them up and make as big of steaks as I want then vacuum seal it. The trimmings go in beans or a good stir fry. I want to do it with whole ribeye some day but they are very heavy so not made the investment.

          Comment


          • EdF
            EdF commented
            Editing a comment
            If you have fridge space for it, get an Umai bag (https://umaidry.com/) and dry age for 35 days. Slice into steaks and bag individually. You won't regret it.
        • GadjetGriller
          Club Member
          • Dec 2015
          • 774
          • Lubbock tx
          • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

          Top | #8
          Zip lock use to make fresh saver bags but have stopped and gone full vacuum now. So food-saver is your only option (that I know of) that has both Fresh saver and vacuum saver bags. Whats the difference you wonder well the fresh saver are zip lock type bags that have a port on the side that allow the air to be sucked out once sealed.I use these for lunch meat, Keeping butter from taking on the fridge smell and leftovers that I know will be eaten quickly they are of course reusable (thus perfect fr lunch meat and cheese) and vacuum bags are well vacuum bags. The food saver vac's work on both (so no water displacement needed) I actualy use the fresh saver bags way more than the vacuum.

          Comment


          • Nate
            Nate commented
            Editing a comment
            I have the little hand held pump from ziploc.
        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3275
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          Top | #9
          Click image for larger version

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          Comment


          • Hugh
            Hugh commented
            Editing a comment
            That looks interesting Ed. I've read about but never tried more aged beef.

          • Oakgrovebacon
            Oakgrovebacon commented
            Editing a comment
            That looks absolutely amazing
        • Hugh
          Club Member
          • Jun 2017
          • 374
          • My setup:
            Gas Grill - Weber Genesis II 310
            GrillGrates (2 flipped over for searing)
            Anova Sous Vide
            22" Kettle with SnS and Drip/Griddle
            Thermapen Mk4
            iGrill2 with 4 probes

          Top | #10
          One report I saw says vacuum sealed beef and poultry can be stored up to 2 weeks in the fridge versus 1-2 days non-vacuum sealed.

          If you were to compare the flavor/quality of 10 day old food reheated from the fridge vs the freezer, what would be your assessment?

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 6690
            • Bottom of Winnebago

            Top | #11
            Practicality be damned! MCS, feed the need!

            Comment


            • Hugh
              Hugh commented
              Editing a comment
              Yep. A man needs his toys.
          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1150
            • Central Iowa

            Top | #12
            Can't answer that one as we don't usually vac pac leftovers unless they are going in freezer. I do know that if I buy a big block of cheese and cut it in smaller pieces, the vacuum sealed ones don't mold while the zip loc portions better get eaten within a week. I've been using vacuum sealers for many years for LOTS of things. Process all of my own game, fish, as well as bulk purchased commercial meats. I do 20#-40# of bacon at a time and vacuum pack the end product in 1# bags. My wife has about 200# of peaches, pears, apples and blueberries vacuum packed (seriously) for next years smoothies and desserts. She dries a lot of fruits as well as cherry tomatoes all of which gets vacuum packed and then frozen. She also cooks gallons of tomato sauce from garden produce, freezes it in quart plastic containers then pops them out & vacuum packs them. Vacuum bags stand up to shuffling around the freezer better than plastic containers. As long as the vacuum is not compromised, the freezer life is phenomenal!!! I have found packages of vacuum packed meat in my freezer that was older (years older) than I care to admit on a public forum that was still fine. In our household the vacumm sealers are an absolute necessity. We always have at least one backup unit on hand in case one wears out. Probably should have bought a commercial unit years ago.

            Comment

            • Thunder77
              Founding Member
              • Jul 2014
              • 2569
              • Halethorpe, MD
              • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

              Top | #13
              You're lucky! You can feed MCS, AND buy something practical at the same time. I use my sealer all the time.

              Comment

              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3275
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
                  Karubeque C-60
                  Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                  TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                  Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                  Thermapen
                  Thermapen Air
                  ThermaQ (or its predecessor)
                  Thermoworks Hi temp IR
                  BBQ Dragon & Chimney of Insanity
                  Various other stuff

                Top | #14
                So, it's unanimous. Feed the flame!

                Comment

                • Pirate Scott
                  Club Member
                  • Mar 2017
                  • 1441
                  • Clay, New York
                  • - Plain old Charbroil Charcoal Grill
                    - 26" Weber Kettle
                    - Jack Daniels No7, Four Roses

                  Top | #15
                  To seal or not to seal that is the question. Answer: I love the Foodsaver, have been using for Fresh Fish for a long time.

                  Comment

                  Announcement

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                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                  See more
                  See less

                  About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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