Since there are only two of you, a vacuum sealer will be well worth the price. Not only can you freeze portioned meat, but you can make a large pot of spaghetti sauce, or soup, or just about anything and vacuum seal meal sized portions.A vacuum bag of frozen spaghetti sauce in a pot of boiling water on a night when you are tired can be a life -er - meal saver.
Announcement
Collapse
No announcement yet.
MCS or practicality?...a vacuum sealer
Collapse
X
-
Founding Member
- Jul 2014
- 1595
- Lake Charles, LA
-
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
-
Since the kid moved out there is just the two of us left when cooking. I still like to take advantage of bulk buying (Costco etc.) and I'm 100% into SV cooking.
My rule of thumb is:
Ziplock-water displacement method for fresh meats/fish that will be cooked in a day or two.
Vacuum sealer (Foodsaver) for meats that will be frozen before cooking or leftovers. Reheating via SV is brilliant.
Comment
-
Charter Member
- Dec 2014
- 211
-
Backwoods Party
22" WSM
Napoleon Apollo
Weber Performer
Weber Kettle
Weber Go-Anywhere Charcoal grill (the rectangular one)
Rock's Stoker
BBQ Guru DigiQ II
Thermoworks TW8060 plus a variety of probes
Thermoworks Combo Thermapen
Weber rotisserie
Smokenator
Pizza Grill Stone
I predict that once you finally buy one you'll be asking yourself why you waited so long. I mostly end up using ziplocs when I SV something, but the extended freezer life of vacuum sealed foods alone is enough to justify the sealer.
Comment
Announcement
Collapse
No announcement yet.
Comment