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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-05-2013, 09:58 AM   #16
jburch3
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I probably had the daisy wheel set wrong to begin with. It was probably my fault. This has never happened before.
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Unread 04-05-2013, 09:58 AM   #17
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too many worry warts.... it's fine....Eat and dont worry, be happy
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Unread 04-05-2013, 09:59 AM   #18
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I am one of those people that believes, when it doubt - throw it out.

I say trash it. Not worth the pain if it went bad. Chances are it didn't though.
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Unread 04-05-2013, 10:17 AM   #19
jburch3
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I'm going to took the other one I have in the fridge once this one is done. I want to have one that I know for sure is 100% safe to serve to others. As for the one I'm cooking now, I'm not going to throw it out. I'm going to eat some myself and see what happens (I'm a gambler as well). If I don't get sick, then I've got another roast I can eat during the week. If I do get sick, then.....well.....I haven't thought about that.
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Unread 04-05-2013, 10:21 AM   #20
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I think you should eat it so the rest of us can start a pool, or take bets on weather or not you end up sick.

of coarse, if your that much of a worry wart, you could make yourself sick just because you think it might be bad. Psychosomatic like.

Ether way, Try to enjoy
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Unread 04-05-2013, 10:28 AM   #21
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Eat it, no worries.
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Unread 04-05-2013, 11:33 AM   #22
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I would say it's fine.
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Unread 04-05-2013, 01:59 PM   #23
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Kapn sez:

Meat is Cheap.
Doctors are Expensive.
Friends and Family are Priceless.

With that said, I would not stress over the numbers here and would probably just finish the cook and enjoy it.
A really, really close call.
Your call to make.

Good Luck.

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Unread 04-05-2013, 03:30 PM   #24
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Quote:
Originally Posted by razrbakcrzy View Post
too many worry warts.... it's fine....Eat and dont worry, be happy
I agree with this. I even leave meat out on the counter to thaw all day GASP.
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Unread 04-05-2013, 03:39 PM   #25
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Quote:
Originally Posted by Neonnblack View Post
I agree with this. I even leave meat out on the counter to thaw all day GASP.
Agreed.
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Unread 04-05-2013, 03:47 PM   #26
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Quote:
Originally Posted by Neonnblack View Post
I agree with this. I even leave meat out on the counter to thaw all day GASP.
I throw meat in warm water regularly to defrost and haven't died yet. You should see the crap we eat at the hunting camp after a few pops. I say if it smells and taste fine its probably fine. As i have gotten older tho i have lost my invincibility so i'm a little more cautious these days.
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Unread 04-05-2013, 03:59 PM   #27
LightmanE300
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odds are on your side, however I believe the food safety regulations state a minimum of 140 internal meat temp within 4 hours. Do a search there is a long thread with detailed info on it regarding food safety. Nobody wants to throw out and waste food, or their work/fuel/time..and odds are you'll probably be fine...but TECHNICALLY, I believe you should throw it out if you're following guidelines.
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Unread 04-05-2013, 06:11 PM   #28
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Quote:
Originally Posted by Neonnblack View Post
I agree with this. I even leave meat out on the counter to thaw all day GASP.
Growing up that's how my mom use to do it.

However the way meat was raised 30 odd some years ago and the way it is raised today are two different things.

Remember you are not only fighting any local bacteria but also any bacteria that may have come from the factory farms and production plants.

If I was the only one eating I would eat. Serving others I'm ultra-paranoid and wouldn't, make sense?
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Unread 04-05-2013, 07:42 PM   #29
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Quote:
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However the way meat was raised 30 odd some years ago and the way it is raised today are two different things.
True. Pork today is much safer than it was 30+years ago.
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Unread 04-05-2013, 07:46 PM   #30
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Quote:
Originally Posted by luke duke View Post
True. Pork today is much safer than it was 30+years ago.
Pork, probably.

Poultry...not so much I think.
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