how long do I marinade meat
1995250
Depends on what and how you are cooking it? is it chicken, beef, pork, fish? are you BBQing, baking, pan frying?
1995251
I have marinaded it a few ways, from a few hours to almost 24hours, either way is good. Always got good reviews
1995252
Depends on the meat. I am actually using on my steak skewers tonight and I out them in the marinade this morning. I think 8 hours is ideal but I've also marinated 24 hours and it was great too. If you're in a hurry though you will find even 1-2 hours will work.
160866
I think it is best to allow meats to get to room temp. for an hour or so, but it is a safety thing not to let things stay out too long although it might be OK. I tend to put the tenderizer on about 20 minutes before. I agree that it can make things too mushy, although I have put it on meat even hours before. It may depend on the meat, the temperature, etc. It takes practice. Less is better & then go from there.
1195722
Aely. In fact I am going to have dry rub chicken on the grill tomorrow. I did a marinated chicken a while ago. Both were just great. I try to make extra servings so I can use the left overs for another meal. or make the salads (such as chicken salad for sandwiches during the week). It is much less expensive than to buy cold cuts, much better flavor. and more healthy.Good luck. Jj
1357686
Yes use a meat tenderiiser add a half cup of watter cook on high for about 10 minuits. If not cooked to your taste cook another 5 minuits on high
1376314
I am currently using my first bag of Apple pellets. I have used my grill about 8 times and have enough left for at least 1-2 more uses. It depends on what you are cooking. Most of what I have cooked takes about an hour and a half including the preheat process. A whole roasted chicken about an hour and a half. Pork tenderloin hour and ten minutes. The Traeger baby back rib recipe call for six hours, so depends what you are making will make your pellets last. Great way to cook though! Like a buddy told me, he'd install his in his kitchen if his wife would let him.
712726
i am not sure. i have only used mine to cook meat. cook ribs about 20 minutes and then put them on the grill and baste with sauce. really good.
1323803
I use it for logs like mini meat loafs and summer sausage seasoning, as well as drying for jerky. I feel that if the meat is thin sliced and the spice and cure is made into a concentrated liquid marinade with some water and marinated for a few hours, I expect it would work good. I like using ground meat as there is considerably less strain on the teeth, but ground still provides firm strips when dried.
2200654
Honey, I have no idea because i don't even have a vacuum to put on the lid to try to lock it. I've learned from my friends that I don't need a marinator in order to marinate my food just put it in a ziplock bag with the seasonings and put it in the refrigerator or use foil in the pan you are cooking it in with the seasoning and cover it up with foil and cook it the next day. It comes out perfect! Enjoy!
1323806
I've used it also to marinate then do the jerky.I only do deer meat,it's less grease.
873342
I cooked a brisket last weekend, at about 230F for 16 hours. I filled it with about 4 lbs of lumpwood. There was still about half of it left when I pulled it off the grill after it was cooked
1200795
You need to place your veggies on a sheet of foil, pour just a little bit of water over them, season them however you like (ex: lemon pepper dry seasoning or squeeze some lemon juice on them) then cinch the foil at the top like a cinched purse but leave a small opening, place on any of your racks and cook on high power for about 8 to 10 minutes. If you place them on a lower rack then you can cook a protein like fish or chicken on the upper rack at the same time.
346456
I did receive a small booklet with my pan but the website www.microhearth.com has some videos that might be helpful for her to watch. I have found that for cooking meat, I try five minutes, turn it over and usually chicken or steak is done nicely in 2-9 or so minutes more. For me, it is just kind of trial and error but whatever, it comes out juicy and delicious.
749811
Ive been smoking for years and it seems that after 4 hours you meat is not going to take on any more smoke flavoring. Matter of fact when I make Pulled Pork or Brisket I will wrap it after 4 hours and there is plenty of smoked flavors with that nice red smoke ring. Even Ribs if you use the 3-2-1 method only take smoke for the first 3 hours. In addition most everything else I smoke, minus the above mentioned meats, are less than 4 hour smokes.
1842949
Push the probe in to the middle of the meat not touching the bone and leave it until youre done. You will be fine. I have been cooking on a competition Bbq team for years.
1173786
Depends on the size of the beef brisket. The bag will allow a piece of meat 28 or less inches AROUND to be slid in. The bag is 15 ¾ inches DEEP without closing it. If you want to seal the bag tight, figure only about 12 or 13 inches DEEP. Why not get a new/clean kitchen bag and rubber bad the top. I don't think any of the marinade will dissolve the bag--I hope for your sake. Good eating. David
1674540
I have no problem getting tender meats I put water or broth in with meat and pretty much cook on high (5) for at least 5 hours. Meat is falling apart. �
836668
I cook mine for 2.5 to 3 hours. I cook in beef broth and salt with garlic salt. yum