 going to do something a little special. I actually went to the store and bought a bunch of meat today, there was a meat sale going on at the local grocery store. So I went ahead and bought some stuff, actually bought some New York strips, some rib-eyes, got some chicken thighs, some smoked sausage, a couple pork tenderloins and some more pork butt. This is going to be for my son's church trip. They're going to North Carolina next week and I'm going to make up a bunch of pulled pork for them and I'm going to do a video on this one where I'm actually going to do one of the pork butts, the normal barbecue way and one of them I'm going to do a sous vide barbecue. So that's going to be a future video and this here, I bought a full pack of brisket from GFS. I had a friend of mine ask me to make him a pastrami and I'm going to do that. So I bet this is going to be another video where I'm going to show you how I trim this up, get it in the brine for a week and then make some sous vide pastrami, sous vide cue pastrami. So I'll be right back and I'll walk you through how I'm going to package some of this stuff up and store it because I usually buy on my meat and bulk anyway and I usually will season them before I throw them in the vacuum sealer bag and into the freezer. So I'll do a couple of those and show you how I do that. I'll be right back. I'm going to start doing the steaks first. I bought some good rib eyes today and I bought some good New York strips but I'm going to take these rib eyes that I bought and we're going to go ahead and package them out about three in a package. I'm going to two separate packages and what I'm going to do is I'm going to take some of my steak rub that I normally do and it'll be down in the description of the recipe which is normally kosher salt, coarse ground black pepper, garlic powder and some espresso coffee, fine ground. I'm going to go ahead and just put that on the steaks, both sides. I'm going to go ahead and rub it on there so it kind of gets in there. Just going to push it into this meat a little bit. I'm not going to put a whole ton in there. I'm just going to go ahead and do the rest of them while I have it open. We're only going to put three in each package though but I'm going to go ahead and just go ahead and rub these up. Just put enough in there to kind of coat the outer surface and what we're going to do is going to put these in the vacuum bag and we're just going to throw them in the freezer just like that. And what that's going to allow us to do is when we're ready to cook, all we have to do is grab the pack out of the freezer, throw it right in the sous vide. We make sure that we give them enough time in the sous vide to account for that. But I'm going to go ahead and take these and we're going to go ahead and throw them in the vacuum sealer bag. I've already got some pre-made here so it's pretty easy to make these from your vacuum bag. You don't need to use vacuum bags, you can use Ziploc bags, but I'm going to go ahead and throw these right in. Like I said, I'm going to do three in a pack just so that we can make two meals out of these. There's only four of us and my wife won't need a whole one, neither of my daughter. So I'm going to go ahead and throw these in and vacuum seal it up and I'll be right back. One thing I want to show you guys, I know a lot of people are familiar with these food saver and other brand of vacuum sealer machines, but one of the things people don't do a lot of times is actually clean this seal bar and the top and the bottom after each use, wipe it down and this little juice retainer pack here needs to get cleaned out. After every use, you need to clean that out. You need to wipe these seal bars down and just clean it up, preferably use a little bit of bleach or something on there, some fantastic, something's going to kill the germs as well, but that will actually make your vacuum sealer machine last a whole lot longer and work a lot better. So I just recommend you guys do that, make sure you go ahead and clean it after every use, wipe it down, especially where the seal bar is because that's the first thing that goes on a lot of these. All right guys, I'm going to go ahead and seal up these stakes. These are those rib eyes I just put in there. Let's go ahead and make sure you have it so that the bag is going into that drain, a little drain there. Close it up, make sure you get it locked in pretty tight and that there's no folds in the bag. I'm going to go ahead and use the moist function. My vacuum sealer has a moist option where it will actually seal a little bit harder because it'll know there's some moisture that's going to come up in between the two, in between the vacuum bag here. So I'm going to go ahead and hit the moist button and then just go ahead and let it dry. I'm just going to seal it for the first time and I always double seal on everything. I've had some issues before, once or twice, where the seal can lose cooking at a hotter temperature or whatever. So there's no reason to risk it. It takes two seconds, usually just pop the lid open so that seal mark can cool off and then just hit it again with the seal. What that does, it just reassures that you got that seal in there pretty tight. All right guys, I'm going to go ahead and package up some of the other stakes and I'll be back. Hey guys, I'm back. Now I'm going to do the New York Strips and I'm going to put all four of these in one bag because they're going to be for one meal, probably going to have it where I have my son and his girlfriend come over that night. So planning ahead is really a good idea when you're doing SUNY, especially when you're cooking for longer periods of time, just so you know. I mean I always plan meals ahead of time, at least a couple of days ahead of time. But I got these New York Strips out and I'm going to go ahead and wash it up real quick. And I'm going to go ahead and put some more rub on. I've got a good, nice, even coat on everything. I'm going to go ahead and throw these in a bag and vacuum seal them up just like I did the last time. Hey guys, I'm back. And now what I'm going to do, I actually washed the pan, washed my hands, got new gloves on and I've got these pork tenderloins out of their package and ready to get all seasoned up and thrown in the bag. So there was two in each pack so I got four tenderloins. I'm going to put two in a pack when I vacuum seal them. And I'm going to use the Running Wild Peach Rub. I love the peach rub. It's good on chickens, good on pork, it's good on ribs, good on brisket. It's good on a lot of different meats but I really like it on pork and chicken a lot more than brisket. But it's good to mix with other rubs as well. Sometimes I'll mix the pork candy and the peach together. But I'm just going to put the peach rub on these and we're going to, on both of them, and we're going to vacuum seal them up and then we're going to go ahead and put them in the freezer. So just like with the steaks, you don't need a whole ton of the rub. You're just putting enough to give it a coating because you are going to want to put some more seasoning on it after it comes out of the sous vide bath. But this is going to let us, like I said, be able to just take these right out of the freezer and throw the whole vacuum sealer bag right into the sous vide. Okay guys, I've got the chicken thighs now and washed the pan off really good. I've got my chicken thighs, changed my gloves out, and on this one I'm actually going to use a different kind of rub. I'm going to put these all in one bag because usually when I make chicken thighs I have people over and they get eaten and if I don't have anybody over, we still will eat most of them and we'll have the next, the rest of the next day we'll make chicken salad out of them. So what I'm going to do, I'm going to use actually the run and wild smoky paprika rub on these. I used this last time on them and actually they came out really good. My rub that I usually make for chicken has a lot of paprika in it anyway but I found this, this actually has got a little smoky taste to it. So it's like smoked paprika. So I like using this. Remember, look down in the description below for the run and wild code fire and water. You get 15% off your order. There's a link, a link there for the run and wild website and they've been gracious enough to send me some of these rubs and I've used them for a long time and actually like them. So I'm going to go ahead and put some of this run and wild smoky paprika on the chicken and then we're just going to package it up and throw them in the freezer and then we're ready to cook them. We're just going to go ahead and toss them in the bath. So all right, let me finish doing this guys. I'll get them in a bag and get them all vacuum sealed up. Okay guys, that's it. Now I got my pack of four New York strips, got two packs of rib eyes, three each. Got my big pack of chicken thighs. Now I got my two packs of pork tenderloins. So that's it. That's a good for you know six meals right there. Maybe a couple more because we usually eat these chicken thighs for a couple days but it's pretty easy. Like I said, I do it this way. You don't have to. This is I just prefer it this way because it's a lot easier when I'm coming home from work and I gotta throw something in the sous vide or grab it in the morning before I run out to throw it in. I don't have to worry about thawing it out for you know a day or so or a couple days before I throw it in. So that's just how I do it. Hope this helped. Make sure you subscribe. Make sure you like the video. Share it with your friends. Join us on Facebook. We have a Facebook group at a Facebook page and thanks again and we'll see you the next one.