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Aright, had like 20 people over yesterday, so didnt want to cook all day. So fired up the Mak 2 star, and got it rolling with 6 racks of St. Louis Ribs. Smoked them for couple hrs, wrapped with some real honey and butter for hr or so, then unwrapped for another hr or so, sauced at the last...

After this cook, I say go for it. Tri-Tip is pretty good this way, I would do it again for tacos or fajitas. The rest of my crew enjoyed it, and said they liked it this way as well. Post it up if you try it.

The marinade seemed to penetrate the meat pretty good in that short of time, (3hrs). The vacuum sealer definitely speed up the process, both the chicken and tri-tip was juicy and good flavor. Could taste the orange and lime pretty well within the meat. So, I say a win for the chamber vac on this...

Alright, done. I grilled some veggies, and jalapenos, diced up the chicken and tri-tip. Then made some tacos with it. Chickend was good, big hit with everyone. Tri-Tip was pretty good, was better then I expected with the citrus/spice marinade. Would definitely do this meal again.

Alright, Fire in the whole Fired up the Scottsdale Santa Maria with some cherry wood. This should take about 45min or so....but here are some pics of the start. Curious too see two things: One how the vacuum sealer did on a short (3hr) marinade. Two how Tri-Tip will turn out with a spicy...

I think those are the ones I was looking at testing/reviewing. See how the match up to the others I use or have used.

Ok, messing with my new Chamber Vac, so mixed up some fresh Mexican style marinade. Vacuumed sealed some chicken & a tri-tip, and will let marinade fro 3-4hrs like this. Never used this type of seasoning/marinade on a Tri-Tip but lets see. Also seeing how much difference the vacuum seal...

They DM me, dont know why really, I am not nothing special, well I am actually but not to them. They were quick to respond on the questions I had, and I can pick from several products to test. So I will probably do it and see how it goes. Looking at testing the wireless meat temp probes...

Alright....here it is. Steak was finished with some homemade compound butter, shrimp was seasoned with some spicy cajun rub, and asparagus in a skillet with olive oil & spg seasoning. Used some new to me Lump charcoal, B&B oak, on the lil weber.

I like my steak like I like my women.....thiccccc. So got a 36oz Rib Eye seasoned up, and going to add some shrimp, then fire up some lump charcoal and hit it. This newer Four Sixes seasoning is pretty good, so used it on the steak this time.

Anyone work with them for a product review promo? They reached out, and said if I buy the product, then review it, they will reimburse the purchase price after the review is written. Not sure if this is legit or not. Anyone do this type of promo with them?

Love the looks of that built in Santa Maria, I love my Santa Maria. Do you have yours brick lined inside or ? If you could add some pics of the inside and it opened up. Again, nice set up, love the looks of it.

This would be my answer as well.

I know a guy, that took a vacuumed sealed Rib Eye out of the freezer last night, tossed it in the sink over night, got up this morning at 8:00am and then put it in the fridge. This guy will grill it up tonight..... no worries doing it this way on part.....or his part. I say good to go, I do it...

Mine is ...... Scottsdale Santa Maria style cooker. Cooks great food. Fun to cook with live fire. Versatile with the adjustable grate, interchangable grates, lid, vents, fire box stand. I can use it a as a traditional Santa Maria style grill, all the way to offset style smoker for ribs...

Lets see everyones favorite cooker they own or have owned.

Agree, literally doing this right now with chicken thighs in the sink. Fill will cool water, keep them submerged, change water a few times. They will be ready by late lunch / dinner time. Then prep them as usual.

For tonight, Rib Eye steak and chicken breasts. For tomorrow or Sunday maybe Tri-Tip or ribs....see what the family wants.

Ok, seasoned up a nice Rib Eye, and some chicken breast. Fired up some lump charcoal on the weber kettle. Small cook for me so no need to use a big cooker. Seasoned the Rib Eye with some Four Sixes cowboy seasoning, newer seasoning I have tried a few times. Quick dinner........for tonight.

What you guys grilling or smoking up?