crazy idea! immediately flooded and stumped for ideas LOL.I guess i could wrap my neighbor in bacon and throw him on the grill.. he's about as fruity as it gets LOL
you are going to want to let your sirloin sit for about 20 min before slicing as well.. this allows the meat to calm down and result in a much more tender slice. if you slice it right out of the cooker it will "bleed out" more and result in a much dryer and tougher slice.
thanks anyway. i really just need the measurements from it. i could just use my own but since someone already has done the work it would be easy to duplicate :)
Does anyone have 1 eyelet they would be willing to send me. I am pretty sure I can make them myself but I would prefer seeing the real deal first. I will return it with gifts as well. :)
Patrick
Yeah I think so. However you can combine the 2 and get an even more through method. Rolling is a little agressive on soft meat. The water is way more gentle but it does push out most the air. Like I said I can video it for you or you can try with damn near anything. I work as a professional chef...
If you submerge your ziplock into a pot of water as you are closing it, it will give you a light vacuum seal. slowly work the bag until all the air is out and zip it up.. Works unbelievably well.. If you need me to make a video and show you how I do it, I can do that for you.
hope this helps...
Saying hello from Easthampton MA. I been an off and on reader for about 8 years. Helped out on my brothers competition team in TN for many years. I also was the chef in a local BBQ restaurant located here for many years as well. Thank you all for a lot of ideas and education.