1 butt + 1 saw + 5 minutes = 10 pieces

thirdeye · August 2007

<p />I guess I'm an impulse shopper. I really wanted beef stew in the Dutch oven for tonight, but pork butts were $1/pound today so I got a nice 8# one. So, pork stew it is. [p]That is a big hunk of meat ...... A little handy work and I turned it into country ribs, much more manageable timewise. The whole batch is on the Egg at 225° raised direct. I'm thinking in about 3 or 4 hours some of them will be ready to hit the Dutch oven. I'll finish off the rest of them and vacuum bag them.[p]~thirdeye~

Jeeves · August 2007

Vac Seal, really? Taste 'just ok', better, or 'just becuz'?[p]:)
-Jeeves

RRP · August 2007

thirdeye,
you have a meat cutting band saw at home? WOWSER am I impressed!

thirdeye · August 2007

<p />Jeeves,[p]I wouldn't say I vac seal a lot of stuff. I would say I vac seal a hellofalot of stuff. Last time I defrosted my big freezer I moved the vac sealed items into the little freezer in the beer fridge so I could take inventory.[p]They are a cool tool. The bags add a lot of freezer life to uncooked things, and really preserve cooked items. I even portion out soups, stews and broths. They are nice for reheating too.[p]Why let a good fire go to waste?? The theory is, as long as you take the time to fire up your cooker, cook something extra for the freezer.[p]~thirdeye~

thirdeye · August 2007

<p />RRP,[p]Hey pardner, you better hold the WOWSER. I don't have a band saw. I have a meat saw. Guess what, mine is called a Wyoming Saw and it breaks down and fits into a waist pack. It's a companion to the more famous Wyoming Knife. Here is the newer version with the red handle.[p][p]In addition to the bone blade, it comes with a wood cutting blade.[p]~thirdeye~

JD McGee · August 2007

thirdeye,[p]Cool tool...where do you get 'em?[p]JD

Jeeves · August 2007

main.php?g2_view=core.DownloadItem&g2_itemId=71&g2_serialNumber=1

<p />thirdeye,[p]I hear ya... I'm eating much healther now that I have a vac sealer and a BGE. It all started when I returned to Austin with 40 lbs of pizza from St. Louis. Getting a Vac Sealer allows me to cook in bigger portions and save things. I use all sorts of containers as molds.[p]Right now, I've got so much pulled pork, chopped beef, sausage, fatties, brisket... I ending cooking more than I can save, so I have to share it![p]My defrost schedule is planned for this fall or winter. I don't have a second fridge, so I'm going to wait for a 'below freezing' day, which in Austin is rare, so I'll have to break out the coolers, or find a neighbor with some room...
[ul][li]http://www.txphoto.com/gallery/main.php?g2_itemId=54[/ul]

ChefDave · August 2007

Jeeves,
Great idea on the mold to freeze before vac seal. Where you get the red mold?

RRP · August 2007

thirdeye,
just the same that's a toy I don't have in my toy box so you're still ahead of me! Out of simple curiosity how much effort is it to cut through bone like that? - also does it bruise the meat so you need to cook it right away? and lastly I assume there is bone "saw dust" does that just wash away on a good rinse? Thanks!

thirdeye · August 2007

JD McGee,[p]They are all over around here. After looking at the Cabelas link I have the Wyoming II, the longer version. Cabelas price is $40. They also have #10 boxes of wood for $9 which may even out the shipping costs.[p]~thirdeye~[p]
[ul][li]Wyo Saw[/ul]

Car Wash Mike · August 2007

RRP,
They make meat scrappers to remove the bone dust. The newer ones are plastic and not very expensive. I haven't used one of those in decades. But I was 13 when I did.[p]Mike

thirdeye · August 2007

RRP,[p]I cut down to the bone with a knife and it takes 4 or 5 saw strokes to go through the blade bone. About the same if you are cutting hocks off of a ham too. You get the same amount of bone dust as you see in bulk packs of things, I just scrape it off with a knife rather than washing.[p]Of course they are super handy if you are a hunter but I use mine more for pork steaks (an inch thick or so) or country ribs. Hand saws are not too good for thin slices or for cutting a rack of spare ribs to make your own ribblets.[p]~thirdeye~

JD McGee · August 2007

thirdeye,[p]Thanks for the link...I'll check it out.[p]JD

Unknown · August 2007

thirdeye,
I got me one of them things. Got it for elk hunting about 10 years ago but have used it for firewood, cutting X-mas trees, and pine branches for a snow cave. Very handy.[p]Andres

Jeeves · August 2007

Letts-Do-It,[p]Look for 'mini meat loaf' silicone..[p]I didn't like the ones at Bed Bath and Beyond..[p]mine is from Amazon, as they had a wider selection (or resellers) to choose from:[p]Check the link below and scroll down to Roshco - the Kitchenaid one seemed too small for me, but it's another solution.
[ul][li]http://www.amazon.com/s/ref=nb_ss_gw/104-1804414-5786353?initialSearch=1&url=search-alias%3Daps&field-keywords=silicone+loaf+pan&Go.x=0&Go.y=0&Go=Go[/ul]

ChefDave · August 2007

Jeeves,
Thanks for the answer. There appears to be a couple of good selections there.

1 butt + 1 saw + 5 minutes = 10 pieces

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