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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 06-06-2013, 01:30 AM   #31
Whistler
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I'd cook it at home but at the restaurant it'd be trashed.
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Unread 06-06-2013, 09:34 AM   #32
jrickus
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I did the same last night with a pork butt and was wondering the same thing, except I put mine back in the fridge since I didn't plan on cooking it until Saturday and had no other choice since I had to go to work.Do you think mine will be ok to smoke now or should I toss it? I left it out from 7pm to 5:30am in a dry sink (it was in cryo as well)
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Unread 06-06-2013, 10:28 AM   #33
dconder1
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Thanks all for the opinions. It seemed to be somewhat a split decision. I usually err on the side of caution so I didn't risk it. My usual method is fridge thawing but I was in a hurry and just screwed up and forgot about it. Oh the humanity of throwing that baby away.
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Unread 06-06-2013, 10:32 AM   #34
luke duke
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Quote:
Originally Posted by BBQ Bandit View Post
If the same piece was left out at a restaurant overnight... would've been trashed by now.
Do you really believe that?
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Unread 06-06-2013, 10:37 AM   #35
BeansBaxter
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Quote:
Originally Posted by lantern View Post
. . .they were mixing guacamole up on in a pot using an immersion blender.
Surely this was the most egregious of all their sins!
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Unread 06-06-2013, 02:06 PM   #36
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Quote:
Originally Posted by jrickus View Post
I did the same last night with a pork butt and was wondering the same thing, except I put mine back in the fridge since I didn't plan on cooking it until Saturday and had no other choice since I had to go to work.Do you think mine will be ok to smoke now or should I toss it? I left it out from 7pm to 5:30am in a dry sink (it was in cryo as well)
Not with pork. Toss it, why take the chance. Pork way worse than beef about going bad.
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