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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

I was thinking about heading down there to check it out. i am sure you will have a blast

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.

be aware that all cryovac meat will smell very off when the air hits it.. rinse it pat it dry and let it rest for a while before you make a decision.

me as well.. WSM 22 and my lowest grate runs generally 30-50 degrees hotter than my dome

sure, Its not the greatest quality but Im sure you get the just. I forgot to video the pork. https://www.youtube.com/watch?v=g3s_Gks-Pzw

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 :)

Ok. Pm me an email to send it to or a cell number. I will do the process using different things so yo can see the effect it creates.

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.