Frozen Spares Update

[corndog]

About a month ago I posted that I had some left over racks of spares that I had vacume sealed. Well, here the update...they were great!!! I don't know if this is good or bad, but we really couldn't tell that much difference in just off the smoker and frozen. What I did was that the package of ribs and just put them in boiling water. They were boiling about 30 min or when I took them out. There were actualy 2 racks in the package, and only one was warm throughout. So, I fired the gasser back up and threw the ribs on there to heat up. That's when I got out the cranberry hapanero TPJ and slathered on the enitre rack. AWSOME FLAVOR. THer was not the least amount of heat, just flavor. The ribs still had the smoke and hickory taste in them even being frozen for a little over a month. The only thing I would to different would be is cut the rack into 3-4 bone sections. I put the whole rack uncut in one bag. But if anyone was wondering about this, it is a great way for either left overs or as said here the other day..."plan aheads".

[kickassbbq]

Works for me every time, too. I have a freezer in the shop and it is full of different meats. They really do taste pretty much the same as fresh if they are shrink wapped. I once had some Salmon that was over a year old and it was perfecto!!!! Now you know you can fill that smoker and cook more than you need and freeze it for later.
Smoke On!!!!!
ed

[TexLaw]

That's just what I do, Corndog, and it keeps me in ribs for a good while. I cut the racks into 3-4 bone sections, like you figure you'll do, and freeze them. I cover them with hot water, put the pot on the fire to boil (covered), and then reduce to a simmer. I let it go for 30 minutes, including the time it takes for the water to come to a boil. They come out perfect every time.


TL

[corndog]

The cool part was firing up the gasser for some sauce/TPJ action!! The heat helps to carmlalize (sp) it. I smoke mine w/ just TBBR, no sauce. I like for my guests/customers to add the sauce if they want to.

[M38A1]

Any recommendations or comments on the vaccume sealers? I'll have to assume they come in differing widths? Is the length determined by a pouch or a roll of plastic? Are there certain 'mil' thicknesses that work better? Any brand recommendations?

I just hate it when I've overcooked and not interested in the same leftovers for three days after a cook. This seems like a great way to do-it-right.

Thx-
~m38a1

[corndog]

M38A1, I don't know the model #, but the one I have is the Foodsave brand, but it has the roll despenser in it w/ the blade to cut the bag. That way I can make it to fit. I don't know about the "mil" thickness, I just use foodsaver brand bags. Hope this helps

[RuiNT BBQ]

I've got a Foodsaver brand that is about 3 years old now. Wal Mart now has a generic brand roll that seems to work better for me than the Foodsaver brand. (I've had an occasional problem withthe Foodsaver bags acting like they sealed good but when I put them in the freezer they lost the seal and took in air) They also are about half the price of the Foodsaver brand (when I compared like qtys). The generic rolls don't have as much on them so you have to pick up a few extras.

[rstcso]

The Foodsaver model Sam's is currently selling is great. It's little over $100 and has all the features you could want/need. If you don't want to spend the money now, you can have my older model that doesn't have these other features. To me, it was worth spending the money for the newer model. Let me know if you want it.

[TexLaw]

Go with a Tilia Foodsaver (i.e., what everyone has been talking about). They have about a zillion different models, so find the one with features and price that you like best. I highly recommend getting a model that has a manual kill function for the vacuum, since you're working with some fairly juicy stuff here. I forget what the feature actually is called, but it's related to the manual seal button.

Also make sure you get one that can take the 11" rolls.

I have a Professional III. Without a doubt, it's more than I need, but it kicks butt all over the place.


TL

[rstcso]

Go with a Tilia Foodsaver (i.e., what everyone has been talking about). They have about a zillion different models, so find the one with features and price that you like best. I highly recommend getting a model that has a manual kill function for the vacuum, since you're working with some fairly juicy stuff here. I forget what the feature actually is called, but it's related to the manual seal button.

Also make sure you get one that can take the 11" rolls.

I have a Professional III. Without a doubt, it's more than I need, but it kicks butt all over the place.

The model Sam's currently sells has this and other features. I agree 100%. That's why I bought another one with these features.

[Woodman]

That's why I'm cooking double on Super Sunday!

[Goat]

I have one from Cabelas that has the manual seal. It is a must, like Texlaw said. Likewise, get the biggest, best one that you can possibly afford. I package allot of sausage in one pound rings and if you have a lessor one you spend too much time waiting for the machine to cool back down. Amazon.com has the best deal I have found on the bags. Hope this helps.

goat

[Thom Emery]

I've got a Foodsaver brand that is about 3 years old now. Wal Mart now has a generic brand roll that seems to work better for me than the Foodsaver brand. (I've had an occasional problem withthe Foodsaver bags acting like they sealed good but when I put them in the freezer they lost the seal and took in air) They also are about half the price of the Foodsaver brand (when I compared like qtys). The generic rolls don't have as much on them so you have to pick up a few extras.

Same here Makes me crazy

[droller]

Go with a Tilia Foodsaver (i.e., what everyone has been talking about). They have about a zillion different models, so find the one with features and price that you like best. I highly recommend getting a model that has a manual kill function for the vacuum, since you're working with some fairly juicy stuff here. I forget what the feature actually is called, but it's related to the manual seal button.

Also make sure you get one that can take the 11" rolls.

I have a Professional III. Without a doubt, it's more than I need, but it kicks butt all over the place.

The model Sam's currently sells has this and other features. I agree 100%. That's why I bought another one with these features.


Can someone be a little more specific about "the model that Sam's currently sells." This may not be the same from store to store or from one part of the country to another. Do they have a model number on them or in the owner's manual?

BTW, I have nothing but the greatest admiration in the world for anyone who can leave a rack of ribs in the freezer for an entire month! :D :D

[corndog]

I knew I had several events comming up, so I save them so I could spend more time w/ the family....that excuse works w/ the wife!!!

[grillmaster]

I totally agree get the manual seal on which ever model you get and definitely at least 11" width. I have had mine for a short time but i luv it already. I have a Foodsaver 1200.

[TAR RIVER RAT]

Foodsaver V840 has the instant seal, that I have never used. The Wally World bags work fine for me too.
Did I ever say just how much I love ribs??? They are few and far between now with losing some weight,20lbs so far, and trying to get a hold on recently diagnosed diabetes,
TARRIB

[Mic]

Foodsaver V840 has the instant seal, that I have never used. The Wally World bags work fine for me too.
Did I ever say just how much I love ribs??? They are few and far between now with losing some weight,20lbs so far, and trying to get a hold on recently diagnosed diabetes,
TARRIB

Congrats on the weight loss there, TRR! 8) You're add to my prayer list ta help with the diabetes! :) Best wishes to you, brutha!

Mic

[david brace]

20 pounds, Tar...that's pretty good. I wish I could do that too, but I'm just doing the onesy-twosy right now...but it's better than gaining it!!!

DB

[TAR RIVER RAT]

Thanks Mic, it all helps. Doctor said with the weight I had lost already, it would take care of any medicine for a while. Plan to go 5 or 10 more lbs and that will put me around 170-175 from over 200. Will make me some this ribs this weekend for a treat and pat on the back(or kick in the butt) :D
Tarrib

[TAR RIVER RAT]

DB, just wait till you see that buffet. You will think you have gone to the big chow hall in the sky. :lol:
Tarribandbuffet

[Steve-O]

I always have a little left over and freeze them. I have a lot of good eats in the freezer. MMMMMMMmmmmmmmmmmmmmmmmm!!!!!!!!!

Boiling water or microwaveheats them up fine!

[txpgapro]

My Tilia FoodSaver is 8 years old and still going strong. I can not reccommend those cheaper bags (Black & Decker). Stick with original Foodsaver bags. I've never had a problem with them.

[rstcso]

Can someone be a little more specific about "the model that Sam's currently sells." This may not be the same from store to store or from one part of the country to another. Do they have a model number on them or in the owner's manual?

The model I bought a few months ago to replace the one I bought about 6 months ago is Foodsaver V2480. This model has the manual seal function, so you choose when you want it to seal, not when it determines it's time to seal. Some models you have to press down on both sides of the lid and hold it until the cycle finishes. This model has a locking lid. Close it, press the button, unlock and move on. It has two vacuum speeds, a wet or dry setting and comes with several vacuum containers.

Here's the link (http://www.samsclub.com/eclub/main_shopping.jsp?BV_UseBVCookie=yes&n=0&mt=a&coe=0&oidPath=0:-23542:-43701:-43703:-43814:-43835:946188).