Prime Rib with a New Twist W/Qview

beer-b-q · Oct 30, 2009

I have this one from foodsaver it is the 2.5 qt marinator, I haven't used it much because it is so small...

I saw these online and wondered if anyone has one or seen one used... They have a built in vacuum pump on each lid...

http://www.sealsaverfood.com/index.html

http://www.sealsaverfood.com/order.html

fourthwind · Oct 30, 2009

I take leftover brisket and put it into a bag with some of rivets finishing sauce, and vacuum seal. We freeze it that way. When we want some for a quick lunch, I put the bag into boiling water for 20 minutes, and we have great beef sammies.. They are really good. I think the vacuum seal definately helps with the sauce permiating the meat.

oneshot · Oct 30, 2009

I have 2 of those marinators also Paul. They work good for small items.
I used the 4 quart canister from food saver for the prime rib and it worked very well. It has the same type of knob on the lid as the marinator.

It's the largest thing I've found for marinating so far...

fire it up · Oct 30, 2009

Ain't no air in space!

There's an air & space museum...

oneshot · Oct 30, 2009

Ok, here are the results of my little experiment. It WORKED!!!!!!!!
The seasoning process I used with the vacuum sealed canister did exactly what I expected and better. The seasoning permeated the meat better than if I had let it sit in the fridge for 2 days (it was in the canister for 3 hours). The taste was fantastic and seemed to be distributed throughout the whole roast.
Now I don't know if the vacuum sealing had anything to do with this but I had a solid 3/8 inch, deep colored smoke ring around the whole roast. I think that may be do to removing all the air in the canister and allowing the meat to expand and open the pores of the meat. I don't think you can get the same results using a bag because when you remove the air the bag closes tight around the meat restricting the expansion of the meat.
Anyway, this prime rib was by far the best I have ever made, the taste was absolutely great!!!

Finished pics.....I wish I had a better camera!!!

I hope you all enjoyed this little venture.....

DanMcG · Oct 30, 2009

Looks great! I've never seen that lark of a canister, but I think I want one.

oneshot · Oct 30, 2009

I love that canisters size!!! I'm gonna order 2 or 3 more that size. The possibilities are endless!!!!

That is the 4 quart Bulk Storage Canister from Food Saver.

http://www.foodsaver.com/Category.as...&sort=0&page=2

fire it up · Oct 30, 2009

That looks great!
Beautiful color and nice ring on it too.
Bravo and points for sure!!!

oneshot · Oct 30, 2009

Thanks Fire....I'll be doing all my prime ribs like this from now on....

pineywoods · Oct 30, 2009

That looks awesome

Oh and thanks now I gotta order something else my wife ain't gonna be happy with you when I tell her its your fault

Seems its prime rib week or something I've seen a bunch of them done lately and actually did one myself yesterday with some twice smoked taters but don't even know where my camera is right now

oneshot · Oct 30, 2009

Thanks Jer.
Hahahahahaaaaa, rotflmao!!!!!!!
Just tell your lovely wife that it's all for her cause you want her to have the best of the best.....How convincing are you????? LOL

How do you make twice baked taters???? From scratch cause I've never done taters......I know, I'm a dumb azzzzz sometimes...lol

pineywoods · Oct 30, 2009

I wash the taters and sometimes I rub them with evoo then roll in kosher salt and sometimes I just put them in after washing. Let them smoke till soft then pull them out take em in and cut them in half lengthwise then scrape out the potato without breaking the skin and move the skin to the side then mix up the filling with some butter, sour cream if you want maybe even some chives mash it up good then spoon it back into the skins and cover with cheese and some bacon bits. Put it back into the smoker till the cheese is melted then take them out and serve. Some people mix the cheese and bacon with the other fillings then spoon it back in but personally I like the presentation with the cheese and bacon bits on top

smokingohiobutcher · Oct 30, 2009

Ok... at work we have a comercial size vacum marinator,it will do 50 lbs of meat at once!!

Iknow Iknow !! stop drooling! I will try to remember to take a pic of it today. The process of vacuming it removes the air around the muscle fibers allowing them to expand. it does not actually tear or harm the fibers . the flavors are drawn deeper into the meat when you open the container and they fill the void that has been caused by the vacuming process.

It is a wonderful invention... I am doing a full boneless ribeye for my family for christmas this year with an onion steak marinade we have at work. Then into some pecan smoke and mmmmmmmmmm! I hope this helped to clear things up!
SOB

oneshot · Oct 30, 2009

That sounds good. What temp are you smokin at and approximately how long????

oneshot · Oct 30, 2009

Thanks SOB.
And here I thought I was on to something new.....LMAO

Would that proccess also allow more smoke to penatrate the meat when you smoke it????

pineywoods · Oct 30, 2009

I usually smoke at 225 or so and it really depends on the size of the taters I like to get those huge Idaho baking potatoes and they take about 4-5 hours if I get into a time jam I'll finish the first phase in the microwave

oneshot · Oct 30, 2009

Cool, thanks Jerry!!!!

smokingohiobutcher · Oct 30, 2009

I don't think so, cause once you release the vacum the muscle fibers return to normal and trap the marinade inside. But I'm no scientist...Just a dumb ol'butcher!!!

Later SOB

Bearcarver · Oct 30, 2009

Damn that looks good !
I love the effect of the last picture being blurry. It made me feel like I was actually drawn inside that beautiful Prime Rib, and my eyes got blurred because of the tasty juices flowing into them.

Thanks,
Bearcarver

the dude abides · Oct 30, 2009

Great looking PR there oneshot. Glad it all worked out!

Prime Rib with a New Twist W/Qview

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