Reveo Marinator

Oldman · July 13, 2005, 11:23:35 AM

Well I got one from nsxbill yesterday. I almost did not get it due to the commercial units I used in the 70's. They would beat a piece of chicken into "beat up looking chicken!" I don't see that happening with this unit as the chicken will not tumble that far.

Anyway I wanted to test this puppy out. I was not testing for flavor and I don't suggest you do what I did. I tested for penetration. I used Worcestershire sauce and meat tenderizer.

Now I don't know where this piece of "steak" came from. It was a bottom round that was cut wrong. It looked like a bad piece of flank. It was from the very toughest part. If I was to hit someone with it I would have been charge with using a deadly weapon. It was so cut wrong Susan got it for a whole $1.35~~!

Ok I add the Worcestershire sauce with enough left over that there was a layer of it laying on the bottom of the container. Added the tenderizer (powder.) Vacuum and tumbled 20 minutes.

When I check all of the extra sauce had be sucked up into the meat. Interesting. So I add more sauce, and repeat the step above. This time there was a little sauce left. So I fired up a heavy black iron pan. Cooked it until it was somewhere between Medium Rare and Medium.

While I had to use a steak knife to cut it I must say that even Susan thought it was not tough. The Worcertershire flavor was through out. The piece of meat was between 5/8 and 3/4 inch thick.

I believe if I had marinated this by just soaking I would have had to use much more tenderizer--to the point of it being way to salty, and it would have taken (given how tough this piece was) a good 24 hours to attain that same level of worcestershire flavor.

Olds

Kummok · July 13, 2005, 03:39:34 PM

ThanX for the Reveo report! I'm not surprised by your results, Olds.....my Reveo is pretty gentle to the softest of meats I cook.....King salmon. I get a little exfoliation, but not enough to cause ANY concern about the look or content of the meat. Halibut is a little tougher meat, but still a "soft" fish and I get very little collateral damage. The results of the Reveo's work on the flavor though, by far outweighs the tablespoon full of "meat mush" left out of 1-2 lbs of fish tumbled...[:p][:p][:p] I'm gonna try some Prince William Sound striped shrimp next....I can buy it from a local vendor, FAS, 5# (2.27 kg) for $21 and LOVE it skewered and grilled....[:p][:p]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

Oldman · July 13, 2005, 11:54:22 PM

Well I'm doing a chicken as I write this out. Salt, garlic, MSG and water. After it is done I will place chicken in freezer to get it very cold. Then dredge in flour, dip in milk-water, dredge again and deep fry in 360 F peanut oil.

If done correctly the very cold chicken with a complete flour covering--no open spots--and then place into a hot oil will create a thermo-barrier. In turn this produces a bird with clear running juices and no greasy chicken. [:D]

Placement order... legs, thighs, wings, Breast... cook 14 minutes. [^]

EDIT: The chicken is an organic grown one. White skin. The amount of blood that was pulled from the bird is unbelieveable.
Olds

Cold Smoke · July 14, 2005, 02:11:36 AM

Mmmmmm...chicken....[:p][:p] Wow, that sounds good! Peanut oil- all the way!!

I've never met a chicken I didn't eat.[:D][:)]

Cold Smoke

Oldman · July 14, 2005, 01:43:52 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote"> Peanut oil- all the way!!

I've never met a chicken I didn't eat[:D][:)]<hr height="1" noshade id="quote"></blockquote id="quote">

Is there another type of frying oil beside peanut???
As far as eatin' chicken goes this is the finished product.

Olds

nsxbill · July 14, 2005, 06:21:09 PM

Curses on you Olds! That looks too good! Looking forward to next steak I can have. I just love Fillets done in the Reveo. Again, my recipe for success:

1/4 cup Soy
1/2 cup EEOO
3-4 cloves of garlic minced
1 Tbsp Parsley
4 tsp. Montreal Steak Seasoning.
3-4 nice Fillet Mignon about 6-8 oz ea

I grill rare about 4 min each side then two min flipped and rotated each side for grill marks then off to rest for about 5 min. before servicer. Obscene!

Don't forget the use of the Reveo for infusing flavor to fruit salads and veggies for the grill. Works great!

Now you see why everyone was raving, even skeptics!

I have four of them left from last buy available if any interest from anyone.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

BigSmoker · July 14, 2005, 07:32:33 PM

I have been using mine for beef jerky lately. Wow what a good job it does. 1/4" strips tumbeled with marinade and spices man oh man.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Phone Guy · July 14, 2005, 11:21:45 PM

I still don't REVEO. I have been looking at these for a while. I am very tempted.

Cold Smoke · July 15, 2005, 03:19:08 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Phone Guy Posted
I still don't REVEO. I have been looking at these for a while. I am very tempted. <hr height="1" noshade id="quote"></blockquote id="quote">

Indeed! Love food toys...Building courage to purchase one- must disguise as new fangled coffeemaker or suffer the wrath of the Mrs of the house....it seems so logical to me.

If only our Canadian pesos were at par with the greenback....[xx(]

Cold Smoke

Oldman · July 15, 2005, 04:32:05 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I have been using mine for beef jerky lately. Wow what a good job it does. 1/4" strips tumbeled with marinade and spices man oh man.<hr height="1" noshade id="quote"></blockquote id="quote">Jeff I've been given that some thought to doing this. Can you add a little more info of what you are using and doi

Olds

nsxbill · July 15, 2005, 05:02:32 AM

I cut up about 20# of top round, sliced it up, and vacuum marinated in my Commercial Hobart with some of the commercial terriyaki mix from Hi Mountain. It was excellent and enjoyed tremendousy! Without the big tumbler, Just four batches in the Reveo. I actually used my Excallibur dehydrator, but next time will use the BS!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

BigSmoker · July 15, 2005, 07:32:07 PM

I use appx4-5 lbs. bottom sirloin or tri-tip for the jerky. Cut it about 1/4" maybe a little less thick. Last batch I marinated in 8 oz of kikoman teriaki sauce and a little water. Poured in a little Cow Lick seasoning probably 1 teaspoon. Tumble for 10 minutes. 3-4 hours of smoke 5 hr total cook at 200f. No cure or anything. Refrigerate overnight to set the flavor and enjoy.

EDIT: The fried chicken looks great will definitely try that method.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Oldman · July 17, 2005, 03:42:53 PM

Thanks for the info...

Now as to the chicken crust which will make or break your chicken if deep fried, you have to make sure your chicken is really cold, and also the milk water.

Light dust and then place into milk-water. Making sure to move your fingers away from the chicken so those areas get wet. Don't leave chicken long in liquid. Then dredge chicken in flour again--making sure the flour gets where your finger are that is holding the pieces.

Now lift pieces out of flour and holding them apart with both hands so they don't touch each other. Now hit the inside of your wrist together a few times to knock of any excess flour from the bird.

Slide the pieces into your hot oil. If you have a deep frier then you want to be 360 F. Don't over load your frier or your recovery time will kill you and the crust will not form a thermo-barrier.

One last word here. The area where you hold the chicken--if you can see your finger "prints" then you did not dredge it correctly the second time. Finger prints can kill the barrier.

Give the chicken a couple of minutes before you gentle stir/ turn them.

Once you see your first correct barrier you will know it. There will be no holes, no cracks...just a perfect total covering of the chicken in a golden crust. When you break open the crust you should see clear juices running.

The summary of the barrier is this. By having cold chicken the flour barrier will fry to a complete encloser before the chicken really begins to cook. Once that happens then the surface of the chicken will never get hotter than boiling water as the jucies leaving the bird are held captive by the barrier. Yes most of the liquid will still boil out, but the barrier on the outside is so hot that the liquids do not damage it. Thus the cycle continues.

Now this is the proper way to "open" deep fry chicken.

Olds

nsxbill · July 18, 2005, 04:09:55 AM

Raye,

Although I can't have this now, no need to hide the desire to make this for family. How about some specifics on the items you list in the preparation of your chicken. You must be spot on just looking at the product, and your history of doing this commercially for awhile certainly makes you the Chicken Kummok on this list!

What is milk water?

What is the water used prior to dredging that contains Salt, garlic, MSG and water? Is this the milk water? If it isn't, perhaps more details would fill us in. What proportions of each of the condiments to how much water are you using?

I have gone back to the post to re-read it a couple of times. With the grandkids here from Florida next Friday, certainly would like to try this! Of course, not until they have had some good pulled pork sandwiches....

Sorry to bug you for details, but like I said before, the chicken looks so tasty!

Any other spice to liven up the taste...add herbs, etc..You know Colonel Raye, we want the secret formula!

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Oldman · July 18, 2005, 06:34:19 AM

Bill,
Ok:
1.) Milk Water is just that: about 70% milk mixed with 30% water. (These have to be very cold when you use them.)
2.) To make your marinade add enough salt to make it salty but no where near enough to bite the back of your mouth. Add enough garlic to get a hint of it. Add just enough MSG to slightly get a slick feeling in your mount when you taste your marinade. (Do not use hot water or you will kill the garlic.)If you are going to use the marinator then about 1/3 of it should be filled with your marinade
3.) Use plain flour for the dredge. No other spices needed.

I'm sorry that I cannot give you amounts of items as in all of the years I've deep fried chicken this is the only way I've ever done it.

Just remember very cold chicken, very cold milk-water. Oil at 360 F. No finger prints on the floured chicken!

Dredge chicken...knock off extra flour.
Place in milk water.
Dredge chicken...knock off extra flour.
Slide chicken into oil.

If you are using a 2-1/4 to a 2-1/2 pound bird then the cooking time is 14 minutes if you are frying several birds at one time. If only one bird then cook to 16 minutes. In fact I would suggest that size bird.

Now the recovery time of your fryer is important. If it drops to 300F and takes 8 minutes to get back up to temp then you are screwed. If that is the case then instead of doing a whole bird at one time do only half of it at a time.

Bill this is easy do. However, I would suggest you do a couple of test cookings before you go and feed someone. [^] Try doing a couple of legs. Then a couple of breast. Two legs will take about 16 minutes. Two breast will take 14 minutes.

This is why I don't post many recipes. For me it always has been, smell, taste and feel. How do you explain that to someone?

After the tumble is over (20 minutes) make sure to get the chicken cold again before frying. 34F is a good temp for both the chicken and milk-water.
Olds