BBQ Thoughts
Okay. For those of you with them, tell me more (including a good brand) about the thermometer that has two wires (one for meat the other for grill temp) and tells you each one on a digital display. I believe Andakin had one at the BBQ Class last year.
Second, give me a sales pitch on the benefits of vacuum sealing and freezing the fruits of your smoking labor. Will vacuum sealing keep your pulled pork fresher longer? I have never frozen my ribs before either. Do they freeze well?
Second, give me a sales pitch on the benefits of vacuum sealing and freezing the fruits of your smoking labor. Will vacuum sealing keep your pulled pork fresher longer? I have never frozen my ribs before either. Do they freeze well?
4 Comments:
At 1/21/2008 3:44 PM,
Andakin said…
I think if you read around online, you will see that most will recommend the Maverick thermometers, which is the reason I got mine. Plus it is inexpensive and has two probes, compared to most that only have one.
http://www.amazon.com/Remote-check-7-Wireless-Thermometer-probes/dp/B00004SZ10/ref=pd_bbs_7?ie=UTF8&s=home-garden&qid=1200951514&sr=8-7
I bought a Weber digital remote thermometer when I did my first smoke on my Chargriller. Burned up the probe in under 5 mins.
My only problem with the Maverick is that the wireless range is not quite as far as I hoped it would be or I have too many obstructions in the line of sight. It seems to be pretty accurate though.
As for vaccum sealing, I got mine near the end of the season last year and the plan was to smoke a ton of meat and freeze it...never happened. I did smoke a few shoulders and freeze them for a few weeks before my FF draft and they tasted great! Haven't vaccumed any ribs but I know Joe-Be-Wan did for the church event and they turned out great too. I also use my sealer for weeknight meals too. Like I will grill up a bunch of chicken breasts and then seal the leftovers. Weeks later they still taste as juicy as if they just came off the grill.
At 1/21/2008 4:35 PM,
Joe-Be-Wan said…
The vacuum sealer is the greatest thing on earth, next to a Lang Smoker (more in a few months).
There is really only one brand- the Food Saver. The different styles are all pretty much the same. Lots of good ratings of the different styles on Amazon.
I've done ribs and shoulder and chicken- works well for all- even helps with refrigeration. The ribs I've done turn out great (from the fundraiser). It takes a little skill to freeze perfectly, but overll is pretty easy to learn. I highly recommend it. I did 6 chickens one weekend, and vacuum sealed them in 1/2 chicken portions. Put it in the fridge on Sunday, then they are ready to reheat any time after Monday.
If you get one, let me know and I'll share my thaw and cook technique for ribs.
At 1/21/2008 4:49 PM,
Andakin said…
What about for those of us that alrady have a Food Saver?? Do we get to know the magical secrets for thawing/cooking ribs?
At 2/12/2008 6:08 PM,
Joe-Be-Wan said…
For frozen ribs, the best thing is to thaw in the fridge for a few days.
Then, put on a cookie sheet (lined or unlined with aluminum foil). Baste with a vinegar-based sauce (or dilute BBQ sauce with apple juice). Wrap the whole cookie sheet with foil, kind of like is done with oven-smoked ribs, so you get kind of a steam.
Put in the oven for about 1 hour at 350. I like to then baste one last time with a sweet sauce, then put under broiler for about 3 minutes to get a good crust.
Cut into individual ribs (they usually are a little tougher than fresh), say Joe-Be-Wan's praises, and Enjoy.
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