™
welcome to the
Flavor
Revolution..
™
Table of Contents
The Flavorista™Credo..........................3
Reveo™Features....................................4
Reveo Parts............................................5
Important Safeguards...........................6
Consumer Safety Information..............6
Using Your Reveo..................................7
Care, Cleaning and Sanitation .........14
Marinade Guidelines.................................15
Tumble Time Guidelines...........................16
Flavorista Flavor Concoctions..................17
The Flavorista’s Handbook............................18
Tips and Recipes for Wild Game............26
Reveo Tips.............................................27
Marinades: The Messengers of Flavor....28
Optimizing Meat Flavor...................................29
Warranty and Service Information..........30
1
Congratulations on joining the
Flavor Revolution. You are now
an official Flavorista!
The Flavoristas are a growing movement of
cooks who believe in the right to freely flavor,
and the right to demand the best taste
possible from the food they prepare. We have
uncovered the secret marination tool used by
professionals and are now bringing it to your
home. It is the beginning of a transformation
that will take place inside every kitchen and on
every grill.
Get out there and start spreading the word!
Liberate your friends and family.
Viva la Flavor Revolution!
2
The Flavorista Credo
1. Free the flavor! All cooks, not just the professionals, deserve the
best marination process possible. A marination tool that gives each
bite a deeper, richer flavor and liberates the meat’s juices.
The patent-pending vacuum seal of the Reveo draws the marinade inward
to the center of meat, vegetables, fruit, and seafood. The Reveo beats ALL
conventional soak marinade methods that only coat the surface. Most meat
will pick up more than 10% of its weight in marinade after Reveo marination.
The Reveo lets you season freely and boldly!
Free the fork!™ The fork is the test of what is true and tender.
2.
Many types of meat will become “fork tender” after marinating in the Reveo
with our revolutionary marinade flavors.
Free the meat!™ Every cut of meat should be the best it can be.
3.
The Reveo can make leaner meat taste better. You don’t need the fat
for flavor. You can also use more economical cuts of meat (flank, ground)
and make them taste as great as restaurant-quality meat with the Reveo
and Reveo Dry Marinade Bases. The patent-pending vacuum of the Reveo
gives food a fresher appearance by increasing moisture within the meat
allowing the marinade ingredients to penetrate the surface.
Free your time! Marinate in a fraction of the time.
4.
Using the Reveo, you can marinate in minutes rather than hours or days.
You’ll get better flavor than any soak marinade in a fraction of the time.
Free your mind! A multitude of flavors can mix harmoniously in
5.
one meal.
have multiple flavors in the same meal.
The Reveo marination process only takes minutes, so you can
3
Inspire your friends and family with
righteous, rebellious cooking. All you
need is your Reveo!
How to prepare your Reveo for first use: The Flavor Revolution begins…
1. Remove all the parts from the packaging and check the parts list to make sure you have
all three components. If anything is missing, STOP and contact the Eastman Outdoors
Customer Service Center at 1-877-REVEO -IT before using the Reveo.
2. Follow the cleaning instructions on page 14 before the first use and after each use. To
prevent scratches while cleaning, avoid soap-filled steel wool pads, any type of abrasive
sponge or harsh abrasive cleaner.
3. Send in your Reveo registration card or register online at www.freethemeat.org.
Reveo Features
• The Reveo comes pre-assembled so you are ready to roll.
• The Reveo uses push-button controls for simple operation.
• The Reveo has a built-in automatic MariVac™ pump so no manual pumping is required.
• The Reveo has a built-in automatic shut off pump so the maximum vacuum pressure is
obtained every time.
• The Reveo comes with an easy-to-turn pressure dial on the barrel lid so once the barrel is
vacuumed, the pressure valve can be immediately closed and is ready for tumbling.
• The Reveo barrel and lid are dishwasher safe and easy to clean.
4
Reveo Parts
1 Reveo base unit:
Contains the control panel
and high-power MariVac
vacuum and hose system
(attached in back
compartment)
1 Reveo black lid with pressure
dial
1 Reveo clear barrel
High-power MariVac System
(attached to back panel)
Control panel
Base unit
Reveo black lid with
pressure dial and
clear barrel
5
Important Safeguards
When using your Reveo, you should always follow basic safety precautions, including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put tumbler base, cord or plug in water or other
liquid.
3. Close supervision is necessary when any appliance is used near children. This appliance is not for
use by children.
4. Unplug the power cord from the electrical outlet when appliance is not in use, before putting on
or taking off parts, and before cleaning. Do not disconnect the power cord by pulling on the
cord.
5. Avoid contact with moving parts.
6. Do not operate the appliance with a damaged power cord or plug, or after the appliance
malfunctions or is dropped or damaged in any manner. Call the customer assistance number for
information on the nearest authorized service facility for examination, repair or electrical or
mechanical adjustment.
7. The use of attachments not recommended or sold by Eastman Outdoors may cause fire, electric
shock or injury.
8. Do not use the appliance outdoors.
9. Do not let the power cord hang over the edge of a table or counter.
10. Do not let the power cord make contact with a hot surface, including the stove.
11. Do not use the appliance on wet or hot surfaces, or near a heat source.
12. Do not move the appliance when it is on.
13. To disconnect the power cord, turn the control to OFF; then remove plug from wall outlet.
14. Only use the appliance for its intended purpose.
15. Do not use an extension cord with this appliance.
WARNING: To reduce the risk of fire or electric shock, do not remove the bottom cover. Only
16.
authorized personnel should repair the unit.
SAVE THESE INSTRUCTIONS • FOR HOUSEHOLD USE ONLY
Consumer Safety Information
POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet,
electrician. Do not modify the plug in any way.
ELECTRIC POWER: If the electrical circuit is overloaded with other appliances, the
appliance may not operate properly. It should be operated on a separate electrical
circuit from other appliances.
reverse the plug. If it still does not fit, contact a qualified
6
U
L
®
LISTED
86DW
E224178
Using Your
Reveo
7
1
Clean before first use, follow cleaning instructions on page 14. Place the
Reveo on a flat, dry surface (kitchen counter or top-secret Flavorista
meeting table) away from any heat source and plug it into a 110 Volt
outlet. Press the power button on the Reveo control panel and the power
light will illuminate.
8
2
Place meat, seafood or vegetables in the Reveo barrel and prepare to unleash
flavors you've only dreamed about. Add mixed marinade according to the
chart on page 15.
Note: The Reveo holds a maximum of 5 pounds of food and marinade - more
is not better!!
Important: For a great experience, every time, do not use pre-marinated
meats. When in doubt, check the label or ask your butcher, the original
Flavorista.
9
3
Note: Always
insert the
vacuum hose
in an upright
position.
This will
prevent the
marinade
from leaking.
Place the lid securely on top of the barrel. Attach the vacuum hose into
the hole on the pressure valve knob by pushing it into the hole as shown
above. Once the hose is seated into the hole, turn the pressure valve dial
(on top of the lid) one quarter turn toward the “MariVac Open” position.
Then, press the “MariVac” button on the control panel to initiate the
depressurizing process. When the MariVac process starts, firmly hold the lid
of the barrel down for 5 to 10 seconds to ensure a good seal. The Reveo
will automatically stop when the MariVac process is complete. Average
vacuum time is approximately 2 minutes.
10
4
Once the MariVac process is complete, turn the pressure valve dial (on top
of the lid) one quarter turn toward “Tumble Close” position and remove the
vacuum hose. Gently lift up on the lid while holding the barrel. If the barrel
is properly vacuum-sealed for tumbling, the lid will NOT come off. If the lid
does come off, repeat Step 3 until it is sealed and will not come off.
11
5
Place the vacuum-sealed barrel on its side on the rollers of the Reveo
base, making sure that the lid is facing away from the control panel. It
is really important, that if you have gotten the outside of the barrel
smeared with marinade, that you clean it off with warm, soapy water or
a spray kitchen cleaner then dry it off with a paper towel. If the barrel
has food or liquid on the exterior, the rollers will slip. Select the
appropriate tumble time (see Tumbling Times on page 16) by pressing
the tumbling button until the desired time is illuminated. The Reveo will
begin and end tumbling automatically.
12
6
When the Reveo tumble time has expired and the barrel stops rotating,
remove the barrel from the rollers and stand the barrel upright. Remove the
vacuum pressure from the barrel by turning the pressure valve dial (on top
of the lid) one quarter turn toward the “MariVac Open” position. The barrel
will make a hissing noise from the vacuum pressure being released. Remove
the lid from the barrel using the plastic key attached to the vacuum cord.
Insert the key into the groove on the barrel. Turn the key toward the top of
the barrel and pop the lid open. Shake off any excess marinade from the
food (DO NOT dump excess liquids into pan). This will help prevent the
marinade from burning off (especially over a direct flame on a grill). The
contents are now ready for cooking. Grill, bake, broil or sauté. This ends
your Flavorista training - now get out there and free the meat!
13
Care, Cleaning & Sanitation
Keep your Reveo in optimal working order.
IMPORTANT: UNPLUG BEFORE CLEANING BASE AND DO NOT IMMERSE THE REVEO BASE IN WATER OR
ANY OTHER LIQUIDS!
1. It is especially important to thoroughly clean your Reveo after each use.
2. Completely empty barrel after tumbling and toss marinade into the trash.
3. Remove rubber seal and wash in warm soapy water, rinse and let dry or wipe dry with paper towel.
Set aside DO NOT WASH SEAL IN DISHWASHER!
4. Barrel and lid are dishwasher safe. Wash lid on top shelf of dishwasher. Select air-dry on dishwasher.
5. Barrel and lid can be washed by hand. Use warm soapy water. Rinse thoroughly and air-dry or
wipe dry with a paper towel.
6. CAUTION; DO NOT PLACE BASE IN DISHWASHER OR SUBMERSE IN WATER!
7. Spray the base down with a kitchen cleaner, preferably bleach based. Let stand for 30 seconds.
Wipe clean with paper towel. For heavy stained areas, repeat cleaning steps until stains are gone.
8. Check the liquid trap (the small bottle attached to the vacuum hose) after every use. If any food or
liquid is present in the liquid trap, unscrew it from the hose leading in the base. Wash the hose and
bottle by hand, and replace.
Note: If the outside of the barrel is wet or greasy clean with warm soapy water or a kitchen
cleaner, wiping dry with a paper towel.
14
Marinade Guidelines
Our culinary experts have developed a line of marinades that optimize the Reveo MariVac process
and release hidden flavors. Reveo Dry Marinades are designed to work with water and oil. Mix well to
ensure a great tasting eating experience. These marinades can be purchased in stores that sell Reveo
products or at www.freethemeat.org.
Reveo™Dry Marinade Base Guidelines
Per Pound of: Reveo Dry Marinade Base Oil Water
Seafood 2 Tbsp 2 Tbsp 2 Tbsp
Meat (more than 1lb) 2 Tbsp 2 Tbsp 2 Tbsp
Poultry 2 Tbsp 2 Tbsp 2 Tbsp
Wild Game 3 Tbsp 2 Tbsp 2 Tbsp
Roast/Whole Muscle Meat 2 Tbsp 2 Tbsp 2 Tbsp
Bone in Chicken or Turkey 2 Tbsp 2 Tbsp 2 Tbsp
Ground Meat 2 Tbsp 1 Tbsp 1 Tbsp
Meats for Smoking 2 Tbsp 2 Tbsp 2 Tbsp
Vegetables 2-3 Tbsp 2-3 Tbsp 2-3 Tbsp
vegetable or extra virgin olive oil
General Liquid Marinade Guidelines
If you have a favorite store-bought marinade or a great homemade recipe, follow the simple
guidelines below to unleash the flavors!
• Most foods use 1/3 cup liquid marinade per pound of meat.
• DO NOT use more than 2 tablespoons of liquid per pound of ground meat.
• In general, feel free to experiment! Adjust seasoning and liquid amounts to your preferences if you
are making your own marinade. TIP: Fish and seafood usually require less seasoning, whereas wild
game may require more.
15
Tumbling Time Guidelines
Food Amount Type Time
Chicken or Turkey less than 2 lbs boneless 15 minutes
Chicken or Turkey less than 2 lbs bone-in 20 minutes
Chicken or Turkey 2-5 lbs boneless 20 minutes
Chicken or Turkey 2-5 lbs bone-in 20 minutes
Beef, Lamb or Pork less than 2 lbs all types 15 minutes
Beef, Lamb or Pork 2-5 lbs all types 20 minutes
Beef: High Quality Cuts 0-5 lbs t-bone/ribeye/N.Y. strip 10 minutes
Wild Game 0-5 lbs all types 20 minutes
Ground Meats 0-5 lbs all types 10 minutes
Shellfish 0-5 lbs all types 5 minutes
Firm Fish
Fruits or Vegetables 0-5 lbs all types 10 minutes
*When flavoring fish in the Reveo, choose firm fish, such as salmon, swordfish or tuna.
*
0-5 lbs all types 10 minutes
IMPORTANT:Make sur
packaged, pre-tumbled or pre-injected meats, look to see if the meat has an ingredient statement that
says “pre-seasoned”,“pre-marinated” or “liquid added”. Meat is like a sponge. Once it is saturated with
liquid, it cannot absorb any more. This is why it is important to ask your local butcher for fresh, un-tumbled
and un-marinated meats.
e meat has not been marinated. If you are not sure whether you are buying
Un-tumbled
Pre-tumbled
16
Flavorista Flavor Concoctions
Here are a few marinade ideas. Follow marinade guidelines
on page 15.
Chicken Wing Marinade
1 C Water
3/4 C Soy sauce
1 tsp Ground ginger
1 C Brown sugar
1/4 C Sesame oil
1/4 C Pineapple juice
1 tsp
Mix and use or refrigerate
for up to one week.
Reveo Sreamin’ Samurai™
Teriyaki Dry Marinade Base
Ginger Soy Marinade
1/2 C Soy sauce
1/4 C Water
1/4 C Minced onion
2 Tbsp Brown sugar
2 Tbsp Sesame seeds
1/4 tsp Ground ginger
2 Tbsp Sesame oil
1 tsp
Mix and use or refrigerate
for up to one week.
Reveo Sreamin’ Samurai™
Teriyaki Dry Marinade Base
Jalapeño Lime Marinade
1/3 C Chopped jalapeño (discard seeds
and stems)
1/4 C Olive oil
1/4 C Chopped fresh cilantro
Salt and pepper to taste
Juice from two limes
1 tsp
Mix and use or refrigerate
for up to one week.
Reveo Rasta Riot™ Jamaican Jerk
Dry Marinade Base
Kabob Marinade
1 1/2 C Olive oil
3/4 C Soy sauce
1/4 C Worcestershire sauce
2 tsp Dijon mustard
1/2 C Wine vinegar
1/2 tsp Minced, chopped fresh parsley
2 cloves Minced garlic
1 tsp
Mix and use or refrigerate
for up to one week.
Reveo LemoNation™ Lemon
Pepper Dry Marinade Base
Italian Parmesan
1/4 C Italian dressing
1 tsp Chopped fresh basil
1 tsp
Mix and use or refrigerate
for up to one week.
Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
1717
The Flavorista’s Handbook:
Recipes to enlighten the masses.
Pork
Rosemary Pork
Ingredients
4 lbs Pork loin
Marinade
1/2 C Orange juice
1 tsp Fresh rosemary
1/4 C Honey
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork loin and marinade to barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Bake covered at 350°F for 1 hour
6. Uncover and bake until an internal
temperature of 160ºF has been reached, or
to your desired taste.
Jamaican Pork Chops
Ingredients
2 lbs Pork chops
1/4 C Crushed pineapple
Marinade
1/4 C Reveo Rasta Riot™ Jamaican
Jerk Dry Marinade Base
1/4 C Water
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork chops and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes. Grill, bake, broil or sauté
5. Cook until an internal temperature of
160ºF has been reached, or to your
desired taste.
Honey Mesquite Pork Ribs
Ingredients
2 lbs Pork ribs, country style
Marinade
1/2 C Reveo Hive Uprising™
Honey Mesquite Dry Marinade
Base
1/2 C Orange juice
1/4 C Olive oil
1/4 C Water
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork ribs and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 350ºF for one hour,
y 15 minutes after the first 30
er
basting e
minutes. Cook until tender and serve with
basting liquid from roasting pan.
v
18
Beef
Zesty Italian Burgers
Ingredients
1 lb. Ground beef
Marinade
1 Tbsp Reveo Italian Renaissauce™
Dry Marinade Base
2 Tbsp Water
1 Tbsp Extra virgin olive oil
Procedure
1. Blend liquid ingredients with dry spices
2. Add ground beef and marinade to
Reveo barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Form into patties and refrigerate for 20
minutes.
6. Grill, bake, broil or sauté.
Jamaican Pot Roast
Ingredients
2-3 lbs Pot roast
Marinade
1/4 C Reveo Rasta Riot™Jamaican
Jerk Dry Marinade Base
1/4 C Water
1/4 C Italian dressing
Procedure
1. Blend liquid ingredients with dry spices
2. Add pot roast and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 300°F for 1 to 2 hours.
Baste every 15 minutes after the fisrt 30
minutes. Cook until tender.
Bourbon BBQ Ribs
Ingredients
3 lbs Pork or beef ribs
Marinade
1/4 C Bourbon
1/2 C Favorite BBQ sauce
Procedure
1. Blend liquid ingredients with dry spices
2. Add pork or beef ribs and marinade to
Reveo barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
Bake covered at 300°F for 1 to 2 hours
5.
ery 15 minutes after the first 30
basting e
minutes
the bone!
v
. Cook until tender and fallin’ off
19
Beef
French Onion Prime Rib
Ingredients
3 lbs Prime rib roast , boneless
2 lbs Sliced onions
Marinade
2 tsp Balsamic vinegar
1 C Water
1/4 C Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
For serving
6 slices Large garlic toasted French Bread
6 slices Swiss Cheese
Procedure
1. Blend liquid ingredients with dry spices
2. Add prime rib roast, sliced onions and
marinade to Reveo barrel (set aside toasted
French Bread and cheese slices).
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Bake covered at 300°F for 1 to 2 hours, or to
desired taste
6. Slice into 8 oz. portions and serve over
toasted French bread and cheese
Worcestershire Garlic Steak
Ingredients
3 lbs Steak of choice
Marinade
1/4 C Worcestershire sauce
2 Tbsp Chopped fresh garlic
1 Tbsp Chopped fresh parsley
1 Tbsp Cracked pepper
Procedure
1. Blend liquid ingredients with dry spices
2. Add steak and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 15-20 minutes
5. Grill, bake, broil or sauté or cook to desired
taste
Pineapple Steaks
Ingredients
2 Steaks (8 oz.)
Marinade
1/4 C Pineapple juice
12 Pineapple slices
2 tsp TABASCO®
1/4 C Soy sauce
1 tsp
Procedure
1. Blend liquid ingredients with dry spices
2. Add steak and marinade to Reveo barrel
3. Attach hose and Mar
4. Tumble 10 minutes
5. Grill or cook to taste
Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base
iVac
20
20
Poultry
Honey Mesquite Grilled
Chicken
Ingredients
3 lbs Bone-in chicken
Marinade
1/2 C Reveo Hive Uprising™
Honey Mesquite Dry Marinade
Base
1/2 C Water
1/4 C Orange juice
Procedure
1. Blend liquid ingredients with dry spices
2. Add chicken and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Cook or grill thoroughly until an internal
temperature of 165ºF is reached and
juices run clear in the thigh and drumstick
area when pierced with a fork.
Hint: When grilling, ask you butcher to cut
the chicken into halves, quarters or 8 pieces.
It will be easier to cook and will crisp up on
the coals much easier.
Raspberry Chipotle Fajitas
Ingredients
2 lbs Steak or chicken
Marinade
1/2 C Raspberry jam
1 Tbsp Chopped fresh cilantro
3 Limes (juiced)
1 Tbsp Seasoned salt
1 Tbsp Chipotle pureé (found in the Mexican
Procedure
1. Blend liquid ingredients with dry spices
2. Add steak or chicken and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 15 minutes
5. Sauté
6. Serve fajita style with warm tortilla and slices of
sweet peppers, onions, sour cream, guacamole
and chopped tomatoes.
food section of most grocery stores)
Kung Pao Chicken
Ingredients
6 Chicken breasts
Marinade
1/4 C Water
1/4 C Pineapple juice
1/4 C Peanut butter
1/4 C Cashews
1 Tbsp Soy sauce
1/4 C Brown sugar
1 tsp
Procedure
1. Blend liquid ingredients with dry spices
2. Add chicken and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 15 minutes
Cook thor
5.
medium low heat. Drizzle with pan juices.
6. Serve with sticky rice or on lo-mein noodles.
Reveo LemoNation™ Lemon
Pepper Dry Marinade Base
oughly, turn frequently on medium to
2121
Seafood
Cilantro Ginger Shrimp
Ingredients
3 lbs Shrimp, fresh and peeled
Marinade
1/2 C Orange juice
2 Tbsp Chopped cilantro
1/4 C Diced onions
1 Tbsp Chopped ginger
1/4 C Extra virgin olive oil
1/4 C Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base
Procedure
1. Blend liquid ingredients with dry spices
2. Add shrimp and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 5 minutes
5. Grill, bake, broil or sauté
Margarita Shrimp
Ingredients
2 lbs Shrimp, fresh and peeled
Marinade
1/4 C Tequila
1 Tbsp Chopped fresh cilantro
3 Limes (juiced)
1 Tbsp Seasoned salt
Procedure
1. Blend liquid ingredients with dry spices
2. Add shrimp and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 5 minutes
5. Sauté until finished and serve fajita style
with warm tortillas, sour cream,
guacamole, chopped tomatoes, sweet
peppers and onions
Pepper Soy Salmon
Ingredients
3 lbs Salmon steaks
2 lbs Cooked fresh spinach, cleaned
and de-stemmed
Marinade
1/4 C Soy sauce
2 Tbsp Sesame oil
1/4 C Rice vinegar
Procedure
1. Blend liquid ingredients with dry spices,
reserve 1/4 C for dressing
2. Add salmon and remaining marinade to
Reveo barrel (set spinach aside)
3. Attach hose and MariVac
umble 10 minutes
T
4.
5. Grill, bake, broil or sauté to desired taste
6. Toss spinach with 1/4 C marinade
7. Serve salmon on top of spinach salad for a
orful treat!
isp and f
cr
lav
22
Sides
Teriyaki Green Beans
Ingredients
2 lbs Fresh green beans, de-stemmed
Marinade
1/4 C Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base
1/2 C Pineapple juice
1/4 C Brown sugar
2 Tbsp Sesame oil
Procedure
1. Blend liquid ingredients with dry spices
2. Add green beans and marinade to
Reveo barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Bake, broil or sauté. Enjoy!
Italian Herb Potatoes
Ingredients
3 lbs Potatoes, cut into squares
Marinade
1/4 C Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
1/4 C Extra virgin olive oil
Procedure
1. Blend liquid ingredients with dry spices
2. Add potatoes and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Bake at 350°F for 15 to 20 minutes or until
done and crispy
23
Sides
Garlic Herb Meatballs
Ingredients
2 lbs Ground beef
Marinade
1/4 C Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
1 Egg
1/4 C Parmesan cheese
1/4 C Water
Procedure
1. Blend liquid ingredients with dry spices
2. Add ground beef and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Form contents into 1 inch balls and
refrigerate for 20 minutes
6. Bake on a sheet pan 30 minutes or until
your desired level of taste - serve with your
favorite marinara and pasta.
Marinated Portabello
Ingredients
6 Portabello mushroom caps
Marinade
3 Tbsp Reveo Italian Renaissauce™
Zesty Italain Dry Marinade
Base
1/4 C Water
2 Tbsp Oil
2 Tbsp Vinegar
Procedure
1. Blend liquid ingredients with dry spices
2. Add portabellos and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Grill or cook to taste
24
24
Sides
Crab and Artichoke Casserole
Ingredients
1 lb. Chopped crab meat
1 lb. Canned artichokes
Marinade
1/2 C Heavy cream
1/2 stick Butter (melted)
1/4 C Bread crumbs
2 Whole eggs
1/2 C Parmesan cheese
Procedure
1. Blend liquid ingredients with dry spices
2. Add crab meat, artichokes and
marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 15 minutes
5. Place in shallow baking dish and bake
uncovered at 300°F for 25 minutes until
top is brown and bubbly
Creamy Fruit Salad
Ingredients
2 C Hard fruit (melon, pears, apples,
pineapple) in 2-inch cubes
Marinade
1/2 C Sour cream
2/3 C Sugar
1 tsp Vanilla
Procedure
1. Blend liquid ingredients with dry spices
2. Add fruit and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 10 minutes
5. Chill and serve
2525
Tips and Recipes for the Wild Game Lover
The Reveo is perfect for taming the wild game taste. The charts on pages 15 and 16 have guidelines
for all cuts of wild game meat. In addition to flavoring meats for grilling and baking, the Reveo can
bring the flavor of your venison jerky and wild boar sausage to a whole new level!
Holiday Game Hens
Ingredients
4 Cornish game hens
16 Potatoes, cut into squares
12 Pearl onions
16 Baby carrots
Marinade
1/2 C Orange juice
1 tsp Cinnamon
1/4 C Molasses
Procedure
Venison Pot Roast
Ingredients
3 lbs Venison stew meat
1 can Diced tomatoes
1 lb Carrots (chopped large)
3 Large potatoes (chopped large)
8 Celery (chopped large)
Marinade
1/2 C Red wine
1/2 C Tomato sauce
1/4 C
Procedure
1. Blend liquid ingredients with dry spices
2. Add all ingredients and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 20 minutes
5. Cover and bake @ 300ºF for 2 1/2 hours or
until tender
Reveo Italian Renaissauce™
Zesty Italian Dry Marinade Base
1. Blend liquid ingredients with dry spices
2. Add all ingredients and marinade to
Reveo barrel
3. Attach hose and MariVac
4. Tumble 15 minutes
5. Bake covered at 350ºF for 1 hour
Uncover, and bake 15 minutes. Skin
should be crisp but tender
26
Reveo Tips
Plan a rebellious meal that wins over the masses.
Our squad of culinary experts has designed an easy-to-follow, step-by-step process
for using the Reveo. Use the following tips, the marinade guidelines and the tumbling
time guide on pages 15 and 16, to ensure proper flavor.
• When using frozen shrimp, check the ingredient label to make sure it does not
contain phosphates. Shrimp with phosphates will not pick up as much flavor in the
Reveo as shrimp without phosphates.
• When flavoring fish in the Reveo, choose firm fish, such as salmon, swordfish or tuna.
• Do not freeze tumbled fish or seafood. You can freeze meat, just shake off the
excess marinade beforehand.
• Product marinated in the Reveo will be fine frozen for up to 3 months. However, if
you are going to freeze meat, it is best to thaw it and Reveo it just before cooking.
• Do not store tumbled meats or vegetables in a pressurized Reveo barrel. Release
pressure before storing the Reveo barrel in the refrigerator.
• Follow all cleaning and sanitation guidelines. A true Flavorista is always careful as
well as fun and exciting!
2727
Marinades: The Messengers of Flavor
Tips on making your own marinades:
You know the right marinade can make the best food taste even better. But what exactly
makes a marinade work? How does Reveo revolutionize the process, bringing flavor to
heights that traditional marinating could never hope to match? And how can you use this
knowledge to bring maximum flavor to your own food and express your individuality?
First, it’s important to know that every great marinade is made up of three ingredients:
flavoring and other liquids
with the acid and softening it with the liquid. The problem with traditional marinating is that
it’s only able to drive in the flavoring in so far. The Reveo works by removing air and pressure
from the marinating process, so food opens up to accept juices through to its core.
Here are the three key ingredients of all great marinades:
Acid: The acid portion of your marinade can be vinegar, citrus juice, milk, yogurt
or wine
Flavoring: This category is wide open! Use salt, spices, seasonings, herbs, liquid smoke
or even Worcestershire sauce, soy sauce, honey... you name it.
Other Liquids: Any water or oil.We recommend using flavored oils or virgin olive oil.
We recommend that you use Reveo Dry Marinade Bases, which are available at your
Reveo retailer or online at www.freethemeat.org.They are specially formulated for optimum
flavor during the MariVac process. Please see page 15 for more information on using Reveo
Dry Marinade Bases.
Let the Flavor Revolution begin!
You know the right marinade can make the best food taste even better. Have you been a
Flavorista for years? Do you have your own recipes for really great marinades? Send us your
recipe by going to www.freethemeat.org to submit it!
. Marinating works to “tenderize” meat by breaking it down
acid,
28
The Flavorista’s Guide to
Optimizing Meat Flavor
1. Trim meat of excess fat. (Fat does not absorb marinade and may impede optimal
absorption of the marinade).
2. Our guidelines are just a starting point. Feel free to experiment with tumble times and
flavors.
3. If the meat has excess marinade on the outside after the tumbling process, shake off the
excess before cooking or grilling. This helps prevent the marinade from burning (especially
over a direct flame on a grill).
4. Because the marinating process takes less than 20 minutes, you can experiment with
different flavors for a meal. Marinate your appetizers and side dishes, too! (Make sure you
clean the Reveo thoroughly between marinade cycles.) Refer to the cleaning guide on
page 14.
5. Thick portions of meat (greater than 1 inch thick) may not achieve complete marinade
penetration. It is recommended that you butterfly cut thicker portions to maximize the
MariVac process. Another way to maximize marinade penetration for thicker meats is to
pierce the meat several times with a fork, or inject marinade into meat using an Eastman
Outdoors Marinade injector.
Adding Dry Rubs to Marinated Meat
Dry rubs can be applied to marinated meat.
Remove marinated meat from the barrel and shake off any excess juices. Place on a clean
baking pan. Sprinkle meat liberally with additional dry marinade base used in marinade.
Rub evenly. Bake, broil, grill or sauté and enjoy!
Remember, you’re a Flavorista, experiment as little or as much as you like. Release the
Flavor!
2929
Warranty and Service Information
Eastman Outdoors®Limited Warranty
Eastman Outdoors warrants this product against all manufacturing defects in materials and
workmanship for a period of one year from the date of purchase. This warranty is nontransferable if
the product is sold to an individual other than the original purchaser. This warranty does not cover
defects resulting from normal wear and tear on the product. This warranty is void if the product has
been subject to accident, misuse, abuse, improper set-up, acts of God or unauthorized modification. If
this product is found to be defective during the warranty period, Eastman Outdoors’ entire liability
and your exclusive remedy is repair or replacement at Eastman Outdoors’ expense. NO OTHER
WARRANTIES, WHETHER EXPRESSED OR IMPLIED, INCLUDING WARRANTIES OF MERCHANTABILITY AND
FITNESS FOR A PARTICULAR PURPOSE, SHALL APPLY TO THE PRODUCT. Eastman Outdoors shall not be
liable for any incidental or consequential damages, either in the breach of this warranty or any other
reason, resulting from the use of this product. This warranty gives you specific legal rights. You may also
have other rights that vary from state to state.
If warranty service becomes necessary:
1. Call the Eastman Outdoors Customer Service Department at 1-877-REVEO-IT.
2. Explain the nature of your problem. The representative will ask for proof of purchase with
date. Proof of purchase is a sales receipt from an authorized Eastman Outdoors dealer or
distributor.The representative will determine if the product or parts need to be replaced,
issue you a Return Authorization Number and explain shipping and handling charges. The
customer may be responsible for shipping and handling charges of the returned item and
replacement parts. All defective parts need to be shipped to Eastman Outdoors before
replacement.
3. Follow the Customer Service Representative’s instructions. Pack the product carefully in
order to prevent damage.
Eastman Outdoors, Inc., makes no claim of fitness of this product for a particular purpose or use
and assumes no liability for damages resulting from use of the product. Liability of the manufacturer
is limited to the amount of the original purchase price of this product. Eastman Outdoors will not be
held liable for any losses due to negligent operation on the part of the user. Eastman Outdoors will
not be obligated to repair or replace equipment that has been altered or used other than in
accordance with the manufacturer’s operating instructions. Upon the expiration of the warranty, such
e no other warranties, expressed or implied, pertaining to this product.
e ar
liability shall ter
minate.
Ther
30
For more information, recipes and
contact with other Flavoristas go to
www.freethemeat.org
31
Eastman Outdoors, Inc. claims exclusive rights in the following trademarks which
it considers property. Reveo
Free the Meat
Samurai
™
, Eastman Outdoors®, MariVac™, Italian Renaissauce™, Screamin’
™
, Hive Uprising™, Rasta Riot™, and the Reveo logo. All Rights Reserved.
™
, Flavor Revolution™, Flavorista™, Free the Fork™,
P.O. Box 380 • Flushing, MI 48433
Phone: 877-REVEO-IT • Fax: 810-733-2077
www.eastmanoutdoors.com
#SP00098
ver: 2 8/04
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