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Any Time is Grillin Time

Unforgiven said:
Let me know how it works out and congrats. Here are the rolls I bought last...
https://smile.amazon.com/gp/product/B01CT9KZL8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
...but I really just go on Amazon and look for the best price when I need them.
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That's an outstanding price on the rolls! Thanks for the link. I looked around on Amazon last night during that not so exciting football game. The 15" rolls are not readily available. :( I don't think I'll be using them often but it would be nice to have a roll or two. I'll post up my take on the machine when it arrives.
 
olbriar said:
The 15" rolls are not readily available.
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Probably because there aren't commercially available retail sealers that size, so a lack of demand.
olbriar said:
I don't think I'll be using them often but it would be nice to have a roll or two.
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As often as I wanted or needed a larger bag a single roll would probably last you years. :p

Anyway, this isn't a bad price for a 50' roll...
https://www.webstaurantstore.com/ar...llz9KlaWiXbLXOdy8EZtZtn4YUqGdJT0aArutEALw_wcB
 
Unforgiven said:
Probably because there aren't commercially available retail sealers that size, so a lack of demand.

As often as I wanted or needed a larger bag a single roll would probably last you years. :p

Anyway, this isn't a bad price for a 50' roll...
https://www.webstaurantstore.com/ar...llz9KlaWiXbLXOdy8EZtZtn4YUqGdJT0aArutEALw_wcB
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I can buy them for $10 a roll if I buy a dozen rolls or more :). I started to purchase two rolls but ground shipping was $15 ... sheesh! I backed out. I'll wait to see if I feel the need before I purchase. Thanks for the link however.
At least I know they can be bought.
 
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olbriar said:
I can buy them for $10 a roll if I buy a dozen rolls or more :). I started to purchase two rolls but ground shipping was $15 ... sheesh! I backed out. I'll wait to see if I feel the need before I purchase. Thanks for the link however.
At least I know they can be bought.
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I've sealed entire racks of ribs, pork butts, chicken pieces, and the only time I can think of where I'd need a 15" bag over and 11" is for something tall and not bendy like a bone in rib roast. That need can be mitigated by making a longer 11" bag so you can get the end flattened enough for good suction. I honestly don't think you will really run into a problem not having the 15" roll on hand.
 
Unforgiven said:
I've sealed entire racks of ribs, pork butts, chicken pieces, and the only time I can think of where I'd need a 15" bag over and 11" is for something tall and not bendy like a bone in rib roast. That need can be mitigated by making a longer 11" bag so you can get the end flattened enough for good suction. I honestly don't think you will really run into a problem not having the 15" roll on hand.
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Rethinking my attempted purchase, I checked Cabela's web site. Their big boy external food vac also boasts a 16" sealer. They do sell the wide bag rolls but they aren't as cheap as those at webstaurantstore. If I get serious about buying a roll, they will likely be my outlet. Eliminating the shipping expense helps but they are way over priced. If I find that I want to use the larger bags often, your link with shipping would be the way to go. I doubt I'll be a wide roll consumer. :)
 
The big ARY VacMaster Pro 380 showed up today. ... and I do mean big. It just barely sits on my prep table. I made up a couple of bags, pulled a vacuum, and sealed them. Everything worked as expected and was quite easy to use.
The only bad thing was I didn't have some nice steaks or a beautiful roast to vac. :) If I had known it was arriving today I would have bought some meat to put up. I received the tracking information just prior to delivery. It was a wonder I was home to receive it. I was not expecting it until after the holiday. Oh well, it's here, and I like it. I am now contemplating buying a couple of marinating vessels. @Unforgiven you mentioned marinating earlier. How does that work out? I like to marinate my chicken pieces and almost always marinate my steaks. With a marinating cycle on the ARY, I have to try it. :)
VacMaster Pro 380.jpg
 
olbriar said:
@Unforgiven you mentioned marinating earlier. How does that work out? I like to marinate my chicken pieces and almost always marinate my steaks.
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I simply put the meat and marinade in a bag and vacuum seal it. You have to be careful (or I do with my sealers) to not suck up to marinade. It workks great for short marinade. I've done it a time or two where I've vacusealed with marinade and frozen it, and I ended up with cured or terrible meat. If you can marinate normally then do that. If you want to get the marinade flavor into the meat in as hour or so, us a bag.

All that said, I haven't tried with chicken, just beef.
 
Unforgiven said:
I simply put the meat and marinade in a bag and vacuum seal it. You have to be careful (or I do with my sealers) to not suck up to marinade. It workks great for short marinade. I've done it a time or two where I've vacusealed with marinade and frozen it, and I ended up with cured or terrible meat. If you can marinate normally then do that. If you want to get the marinade flavor into the meat in as hour or so, us a bag.

All that said, I haven't tried with chicken, just beef.
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As I understand the marinating cycle on the ARY, you place the meat in a vac container and you set the time for the infusion. It draws a vacuum and then releases it over and over for whatever time you set and then shuts off. Here is a video of the process with a different model VacMaster.
I can buy the marinating vessel for $12 at Amazon. The hose came with the vac. I like to do something with my chicken pieces for I most often use boneless skinless. My go to chicken is honey bbq glazed. Once in a fashion I'll wrap in bacon or marinate. I've never froze marinating meat. I have refrigerated over night in zip-locks but never froze.
 
olbriar said:
As I understand the marinating cycle on the ARY, you place the meat in a vac container and you set the time for the infusion. It draws a vacuum and then releases it over and over for whatever time you set and then shuts off. Here is a video of the process with a different model VacMaster.
I can buy the marinating vessel for $12 at Amazon. The hose came with the vac. I like to do something with my chicken pieces for I most often use boneless skinless. My go to chicken is honey bbq glazed. Once in a fashion I'll wrap in bacon or marinate. I've never froze marinating meat. I have refrigerated over night in zip-locks but never froze.
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I'll be honest, I have the hose sucker and some compatible dishes for my sealer. I've simply not used them, so I can't say yay or nay. I'd be curious of your experience should you try though. :)

My no turkey leftover post Thanksgiving meal using stuff I had in the house because I don't want to go near any retail establishment today. :p
upload_2019-11-29_17-1-4.png
 
ocnbrze said:
does it make it smokier??????LOL

or just adds more flavor? i would think the smoke would over power any glaze.
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I put some spicy hot rub on it before smoking again. Then candied it the last hour or so. Sweet and spicy. :)
It added some smoke as well. It was a spiral cut so the smoke had better access to the ham once it was cut.
It was really good. Will definitely do again.
 
ocnbrze said:
hey guys so i'm thinking about grilling my turkey this year. i want to grill it vs smoking it. so what do you think is the best way to do this? i was think about pre-roasting it, then with an hour or two go finish it on the grill. does this make sense? should i do it the other way around? or just cook the turkey in the grill the while time.

i'm also thinking i want to butterfly the turkey for faster cooking time.

thoughts?
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I was curious if you did your spatchcock turkey and how it turned out??
 
olbriar said:
I was curious if you did your spatchcock turkey and how it turned out??
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oh man it was the best. i brined it with a combination of salt, soy sauce, brown sugar, and black peppercorns. i did this overnight.

the next morning, Thanksgiving Day, i took it out of the brine and let it dry for a few hours while i cook the sides. on the menu was sweet potato au gratin, creamed broccoli and wild mushrooms, squaw bread stuffing and a fennel salad. once the turkey was drying off i also put the coals on the grill. i laid down some vegetables in a sheet pan and used that as my pan dripping underneath the grill right below where the bird will go. placed the bird on the grill and cooked it til the meat thermo read 160 F....about 2 hours with the grill temp around 450 F.

it turned out perfect. it was one of my juiciest birds i have ever cooked. i could not have planned it any better.

i kept all of the bones and gizzards, once the meat was carved away.....so today i used them to make the best turkey stew i have ever made. i added the bones and such to a large pot to brown. i took them out and added some diced onions and carrots and let them sweat a little. i added the bones back to the pot along with some chicken stock and water just enough to cover the bones. the the stock i also added a few sprigs of sage, thyme and bay leaf. i let that cook and reduce for two hours. i then took the bones and herbs out and strained the carrots and onions. i pulled all of the meat that was left on the bones and added them back to the pot along with the now reduced broth. i added chunks of carrots, onions, cauliflower, and potatoes along with the turkey meat. i cooked that until the veggies were soft.

......so damn good!!!!!!!
 
My nephew has been blowing up my phone all weekend. First he was shopping, then he was putting it together, and now planning his first smoke. He bought a Green Mountain Daniel Boone Prime for $599 while they were on sale. I'm excited to have another smoker in the family. :)
images

I told him he couldn't go wrong with either a Traeger or a GM smoker. I walked him through putting his purchase together. Now I'm trying to convince him to just cook something. :) Google is his best friend for ideas and guidelines. He's in for some real fun.
 
I was home from work by noon today. The weather was exceptional so I put a chuck roast on the smoker. I may have to eat late but it sure looks like it will be worth waiting for. It's five o'clock now and I'm closing in on wrap temp. Boiled potatoes for mashing and some peas and sweet basil will complete the meal. The leftovers will likely be a vegetable soup but burritos or fajitas sound pretty good.
Chuck Roast.jpg
 
olbriar said:
I was home from work by noon today. The weather was exceptional so I put a chuck roast on the smoker. I may have to eat late but it sure looks like it will be worth waiting for. It's five o'clock now and I'm closing in on wrap temp. Boiled potatoes for mashing and some peas and sweet basil will complete the meal. The leftovers will likely be a vegetable soup but burritos or fajitas sound pretty good.
View attachment 146060
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Just looking at the bright red color on the edges tells me that will be delicious. Nice one.
 
Unforgiven said:
Just looking at the bright red color on the edges tells me that will be delicious. Nice one.
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It was a last minute decision to smoke something. I found that at Wally World and it was on sale. I just put it in the hot box to relax an hour or so. I cooked it a bit faster than normal so I hope it's not tough. I rarely find that nice of cut without going to my meat market and paying a couple of dollars more per pound. But their chucks are always good and worth the price. I hope I lucked out today. I bought the best looking roast they had.
 
dontpanicbobby said:
Has anybody tried grilled turkey?
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yep

ocnbrze said:
oh man it was the best. i brined it with a combination of salt, soy sauce, brown sugar, and black peppercorns. i did this overnight.

the next morning, Thanksgiving Day, i took it out of the brine and let it dry for a few hours while i cook the sides. on the menu was sweet potato au gratin, creamed broccoli and wild mushrooms, squaw bread stuffing and a fennel salad. once the turkey was drying off i also put the coals on the grill. i laid down some vegetables in a sheet pan and used that as my pan dripping underneath the grill right below where the bird will go. placed the bird on the grill and cooked it til the meat thermo read 160 F....about 2 hours with the grill temp around 450 F.

it turned out perfect. it was one of my juiciest birds i have ever cooked. i could not have planned it any better.

......so damn good!!!!!!!
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Today I plan to smoke and then grill some boneless skinless chicken thighs wrapped in peppered bacon. I'll place my prepared chicken in a shallow pan so I can pour off most of the bacon grease before grilling. Smoking temp 225° and grilling temp 450°. It's an easy cook that always tastes great.

My nephew smoked a brisket packer for his maiden cook on his new GM Daniel Boone Prime smoker. Having never smoked anything before, he was either brave or naive to start with such a tricky cut. He followed a low and slow recipe from the net and he said his results were astounding. A fifteen hour cook produced tender slices from the flat and succulent burnt ends from the point. I'm glad it turned out for him. I think I grilled some burgers for my first cook. :)

He called me early in his cook because he was experiencing huge temperature fluctuation and thought it abnormal. GM smokers are rock steady at holding a given temp so I had him check the two possible physical problems I could think of and then suggested he call the GM service line. They had him update his firmware and update his iPhone OS. Between the two updates the problem was resolved and his new smoker worked flawlessly the rest of his cook.
 
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