Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Vacuum sealers better than ziplocks?

2

Comments

  • Shiff
    Shiff Posts: 1,835
    Just bought one at Costco on sale for $119.99.  They call it model V4980.  It has the pulse sealing mode and the accessory sealer for their zipper bags and plastic containers. 

    has anyone tried out their fast marinator container?
    Large BGE
    Barry, Lancaster, PA
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I vac seal most large meat purchases in portions and deep freeze. It keeps food very fresh. Brisket, Pork, etc leftovers that will be used at a later date are portioned and frozen and are nice and fresh come time that we use them. The self life is much longer on vac sealed items vs zip lock. Unless you can remove air/O2. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Shiff said:
    Just bought one at Costco on sale for $119.99.  They call it model V4980.  It has the pulse sealing mode and the accessory sealer for their zipper bags and plastic containers. 

    has anyone tried out their fast marinator container?
    Yes.  I don't know how much faster they marinade, but I use it for small batches like meat for stir fry.  You do have to be careful, the lid does not stay on when there is no vacuum, it doesn't snap on like most containers, so pick it up from the bottom.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • piney
    piney Posts: 1,478
    itsmce said:
    Really...are they?
    I have considered buying one, but always stop before I do. It seems like a big expense, and where to store the thing?
    However...I'm tempted again. Sam's Club has a Foodsaver V4825 for $119.98 after $30 instant savings starting on 10/28. 
    But, really...are they worth the expense?
    Yes! I have had 3-4 over the years the older Foodsaver was great but I didn't have much luck with the newer ones. I bought a Weston a couple years back and love it. I'm a truck driver and I vac seal all of my meals and take with me on road. I will be dining on BGE food while other drivers are eating the nasty buffet. But, back to the question, by all means invest in a Vac sealer you won"t be disappointed.
    Lenoir, N.C.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    @piney
    Just wanted to say hello ole buddy. Hope all is well my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • itsmce
    itsmce Posts: 410
    I pulled the trigger and bought the Sam's deal. The sad part is, I told my husband that it could be for my Christmas. Today is Halloween. I don't know if I can wait the nearly 2 months before I tear into the box.  :s
    Large (sometimes wish it were an XL) in KS
    · Share on FacebookShare on Twitter
  • milesvdustin
    milesvdustin Posts: 2,882
    I think im going to get the sams one. Whats the best way to use a bunch of paypal credit to get it from sams? Other than waiting three days for the transfer

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

    · Share on FacebookShare on Twitter
  • piney
    piney Posts: 1,478
    SGH said:
    @piney
    Just wanted to say hello ole buddy. Hope all is well my friend. 
    Thanks my friend, yes everything and everyone is great. How is things in your neck of the woods?
    Lenoir, N.C.
    · Share on FacebookShare on Twitter
  • milesvdustin
    milesvdustin Posts: 2,882
    I said screw it and bought the sealer from Sams. Its the V4925 model. I just sealed 9 pounds of bacon in 8 bags, and used one of their zipper bags for the 9th pound of odds and ends cuts for whatever. 

    This is my first vac sealer, and im sold. Beyond sold. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    We've been using them for the last 15 years and are considering purchasing the chamber style - the only thing holding me back is the counter space/small kitchen problem we have.

    They also open the door to sous vide.   You don't want any air in your sous vide bag - floating is badness.

    I just put 10 pounds of beef plate ribs in the sous vide earlier this evening.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • milesvdustin
    milesvdustin Posts: 2,882
    I didnt even think about sous vide!!!! 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

    · Share on FacebookShare on Twitter
  • piney
    piney Posts: 1,478
    I did a brisket a couple weeks ago and it was the worst brisket ever, it had a good flavor but was very dry. I sliced and vac sealed all leftovers and froze. This past week I microwaved a pack or two and it was as good as any brisket I have had, very moist, very flavorful. Vac sealing does something to bring out the moisture and flavors. Sometime back I did enough Boston Butt for a wedding, vac sealed, froze, and reheated in boiling water while in vac bag, possibly the best pulled pork to date. The possibilities are endless with vac sealing--as NOLA stated sous vide, storage, marinading, reheating, etc.
    Lenoir, N.C.
    · Share on FacebookShare on Twitter
  • BIll-W221
    BIll-W221 Posts: 279
    My dogs hate mine, they don't get as much of my food anymore ;)

    It has paid for itself quickly
    · Share on FacebookShare on Twitter
  • itsmce
    itsmce Posts: 410

    Ah...what a guy. My husband said that I shouldn't wait for Christmas to tear in to my Foodsaver, so I didn't.  But, what to practice with?  Quick trip to Sam's landed me a marked down package of 90/10 ground beef.  Gotta start somewhere, right? The package got broken down into several formed burgers and a few pound or pound and a half packages that will find their way into spaghetti sauce or chili this winter.

    This morning as I sliced some pork loin for sandwiches, I decided to slice some more and vac seal it and freeze it for a meal in a week or so.  I think I'm going to love this thing.

    Large (sometimes wish it were an XL) in KS
    · Share on FacebookShare on Twitter
  • logchief
    logchief Posts: 1,431
    You will and they're some cool attachments you can get for the pull out hose, like a mason jar sealer and revacable zip lock bags, which are great for cheese in the frig.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
    · Share on FacebookShare on Twitter
  • itsmce
    itsmce Posts: 410
    @logchief - Ah...so THAT's what the zipper bags are good for.  Was wondering.  I just opened 2 big hunks of cheese yesterday.  I can't wait to try out the bags now.
    Large (sometimes wish it were an XL) in KS
    · Share on FacebookShare on Twitter
  • Dondgc
    Dondgc Posts: 709
    nolaegghead said:

    I just put 10 pounds of beef plate ribs in the sous vide earlier this evening.
    @nolaegghead - Whats the cooking plan on the beef ribs?
    New Orleans LA
    · Share on FacebookShare on Twitter
  • SkinnyV
    SkinnyV Posts: 3,404
    Sometimes on the home sliced and sealed bags I only find afterward that air was in them or they did not seal properly. Pretty annoying not sure why. I didn't know Ziploc made bags that can be sealed with the air accessory thanks for the tip.
    Seattle, WA
    · Share on FacebookShare on Twitter
  • Shiff
    Shiff Posts: 1,835
    SkinnyV said:
    Sometimes on the home sliced and sealed bags I only find afterward that air was in them or they did not seal properly. Pretty annoying not sure why. I didn't know Ziploc made bags that can be sealed with the air accessory thanks for the tip.
    Ziploc brand bags can't be used on the foodsaver. Foodsaver makes their own zipper bags for their accessory host attachment.
    Large BGE
    Barry, Lancaster, PA
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Dondgc said:
    nolaegghead said:

    I just put 10 pounds of beef plate ribs in the sous vide earlier this evening.
    @nolaegghead - Whats the cooking plan on the beef ribs?
    148 for 18 hous then on smoke indirect for 225 ramping up after an hour to 280F until tender.  About 2.5 hours.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    edited November 2015
    @nolaegghead -  you've inspired me.  I'm pulling my beef shirt ribs I got from SRF on sale out of freezer right now.  Last time I SV for 72 hours so I'm going to try your 18 and then on the Egg.  What is your seasoning process?  When?  Thanks
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Salt and pepper.  That's it.  Don't over salt. I'm basically giving them a head start in the sv.  Then cook until done.  Don't add more salt if they're salty enough out of the bath.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    Okay so S&P and then in SV.  That is what I assumed.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • slovelad
    slovelad Posts: 1,742
    blasting said:

    One of the biggest benefits nobody has even mentioned, and that is reheating.   Foodsavered brisket or pork butt heated up in hot water is darn near as good as fresh.

    I've got the cheapest one they make - Costco about $60.  I use no name rolls off amazon, and I suspect it doesnt cost much more than using zip loc freezer bags.

    Do you put the meat in boiling water? 
    · Share on FacebookShare on Twitter
  • logchief
    logchief Posts: 1,431
    Vac sealed in the bag in the water
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
    · Share on FacebookShare on Twitter
  • slovelad
    slovelad Posts: 1,742
    logchief said:
    Vac sealed in the bag in the water
    Right, but while its boiling?
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Yeah. Boiling is only 212. No melting
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    slovelad said:
    blasting said:

    One of the biggest benefits nobody has even mentioned, and that is reheating.   Foodsavered brisket or pork butt heated up in hot water is darn near as good as fresh.

    I've got the cheapest one they make - Costco about $60.  I use no name rolls off amazon, and I suspect it doesnt cost much more than using zip loc freezer bags.

    Do you put the meat in boiling water? 

    @slovelad   I've got one of those portable induction burners.  I set the temp to 140 and toss the bag in.  I was going to get on of the sous vide devices, but the induction works perfectly for me.
    Phoenix 
    · Share on FacebookShare on Twitter
  • slovelad
    slovelad Posts: 1,742
    Awesome.... Now I have to buy a vacuum sealer... And I now understand why purchasing the egg is the cheap part lol 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    @blasting - does your induction range have an external probe that measures the temp?
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories