Stabalize wood or marinate steak for grill

[pete00]

Well.... perhaps im thinking about turning too much....


But after a hard day in the shop, off to the grill, just remember to swap the blank for the steak......

http://www.grilllovers.com/shopItemDetail.aspx?ItemID=7791449


pete

 

[Dario]

just make sure the material the container is made of can handle your stabilizing solution []

 

[pete00]

Dario... i doubt this will work but thought it was cute...

 

[Dario]

May not be the best but I would't say it will not work. Right now I am using a plain bottle/jug, no vacuum and it works []

 

[EdwinSSIV]

It does not have measurements...but if it was big enough could you put a glass dish or something in the bottom to make sure it could handle the poly-acetone mix?

 

[tipusnr]

How does jalepeno oak taste?!? Can you grill it medium rare?[]

 

[vick]

based on the picture of the hand pressing the button I would guess that it will take 1/2 blanks but not fullsized.

 

[Fangar]

I don't know if that would pull the required vacuum. I know that some fo the commercial vacuum sealers would. However, I have seen some wood offered for sale here that appears to be good enough to eat anyway!

Fangar

 

[JimGo]

Originally posted by Fangar
<br />... However, I have seen some wood offered for sale here that appears to be good enough to eat anyway!

Spoken like a true addict! []

I have something similar that Avon sold (gloat - wife saw it and picked it up for me). Haven't tried it yet, but I'm thinking of doing some box elder burl and may try home stabilization then using this little thingy.

I wonder if we can use the paint pots as vacuum chambers too.

 

[Mikey]

Hmmm, anyone ever try to vacuum marinate meats? Wonder if the flavor would be throughout? Or would you have to pressurize it?

 

[Fangar]

Originally posted by Mikey
<br />Hmmm, anyone ever try to vacuum marinate meats? Wonder if the flavor would be throughout? Or would you have to pressurize it?

Vacuum is reaularly done on meats. I used to do a chicken marinade with a vacuum sealer. It really makes for moist chicken.

Cheers,

Fangar

 

[ashaw]

My problem with it, I would get the two mixed up. Juicey turning stock and stabilized meat.[] Could not turn this one down.