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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 06-05-2013, 10:46 AM   #16
cirk
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Quote:
Originally Posted by Pole D View Post
feed it to the inlaws

Best answer of the day LOL. Rule of thumb for me if it doesn't smell bad eat it..
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Unread 06-05-2013, 10:46 AM   #17
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I would err on the side of caution.

So, I would have brought another brisket, but cooked that first one and ate it myself.

But I'm weird like that.
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Unread 06-05-2013, 10:51 AM   #18
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Quote:
Originally Posted by cirk View Post
Best answer of the day LOL. Rule of thumb for me if it doesn't smell bad eat it..
that's a good rule of thumb...for a number of situations
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Unread 06-05-2013, 10:52 AM   #19
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If it was still cool feeling I would eat it and not worry about it.
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Unread 06-05-2013, 11:03 AM   #20
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Quote:
Originally Posted by BBQ Bandit View Post
A note of precaution...

If the same piece was left out at a restaurant overnight... would've been trashed by now.
I agree with this.
It is not the proper way to defrost meat.
I pull my frozen meat out of the freezer and into the firdge usually 2-3 days before I want to cook it. It gives it plenty of time to defrost the proper way, and there are no concerns about safety.
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Unread 06-05-2013, 11:38 AM   #21
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I've done this plenty of times before on purpose, never been sick yet.
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Unread 06-05-2013, 11:45 AM   #22
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Quote:
Originally Posted by Untraceable View Post
I wouldnt worry one bit
+1
When I cook briskets they sit in the cambro overnight with rub on em for 7 hrs before they hit the pit never not once got anyone sick. My grandpa did it, my uncle does it, my buddy Jason does it. That's why we get 15 lber done in 5-6 hrs.
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Unread 06-05-2013, 11:47 AM   #23
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you will be fine.
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Unread 06-05-2013, 11:52 AM   #24
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Quote:
Originally Posted by Marwendholt View Post
I've done this plenty of times before on purpose, never been sick yet.
It only takes once. The thing about food safety is the "Russian Roulette" aspect of it. Odds are the OP will be fine. But the risk is there, and very real.
In the future you may think about using one of the recognized safe methods of thawing. In a pinch, you can thaw a large cut of meat under cold running water in a couple hours. Otherwise, the fridge is the best bet.
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Unread 06-05-2013, 12:05 PM   #25
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When I was in the Navy they thawed meat on the counters over night every night and they probably still do.
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Unread 06-05-2013, 12:06 PM   #26
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If it were chicken or pork, I would probably trash it - with beef, no worries at all for me. If beef is infected, it's probably related more to the environment rather than the temperatures. Water boils at 100c (212F) - boiling water is used for sterilising things. Most cooks will be done at sustained temps over 212F right? Should be fine.
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Unread 06-05-2013, 12:36 PM   #27
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I've been thawing briskets like that all my life and it ain't kilt me yet!!! If it were exposed raw chicken or turkey then there might be an issue but not sealed beef, also beef has a rather distinctive sour odor when it's bad and you probably would have noticed it as soon as you opened it.
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Unread 06-05-2013, 01:07 PM   #28
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You should be fine. I will say that if you had put it in the fridge last night before going to bed, it woudl still be half frozen so this seems to be the only way that brisket was going to get cooked today.
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Unread 06-05-2013, 04:26 PM   #29
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you all right!
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Unread 06-05-2013, 11:07 PM   #30
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Quote:
Originally Posted by BBQ Bandit View Post
A note of precaution...

If the same piece was left out at a restaurant overnight... would've been trashed by now.

You would think, but you'd be wrong.


I took this pic at a Mexican joint I was doing electrical work on. I was there at 10pm the night before when it was put out and I was there at 1030am the next day when the FIRST couple bags of chunks were sent to be used for the buffet.

Loving that chicken juice and beef juice in pools on the floor. That would be the same floor that literally inches away they were mixing guacamole up on in a pot using an immersion blender.


....not saying it's like this in ALL restaurants!!!! Just that it's not good to assume they all care about our safety or have good scruples .
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