MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-30-2014, 07:40 AM   #1
cmwr
is One Chatty Farker
 
cmwr's Avatar
 
Join Date: 09-17-12
Location: Villisca Iowa
Default frozen glaze questions

Hey guys I have a freezer bag of my rib honey glaze I made this winter sitting in the freezer. My plan was to have some on hand next time I wanted it and just defrosting it and using it. But whatever ingredient it is, has not let the stuff freeze. When you grab the bag it is like gel. So now I am wondering since it has not frozen completely solid is it safe or is it like it has been in the fridge for 3 months?



cmwr is offline   Reply With Quote




Old 04-30-2014, 09:14 AM   #2
Enrico Brandizzi
Babbling Farker

 
Join Date: 12-16-13
Location: Rome, Italy
Default

If you can't find a rasonable reason because its like gel, through it away!
__________________
[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B]
[B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ

BBQness is on Youtube, Instagram & Flickr [/B]
Enrico Brandizzi is offline   Reply With Quote


Old 04-30-2014, 09:40 AM   #3
burningwood69
Knows what a fatty is.
 
Join Date: 08-31-06
Location: Lansing,MI.
Default

does it have alcohol in the glaze?
__________________
Pit bitch to BBQBull
super fast splash proof Red thermopen
weber sjs with tamale pot mod
2 UDS 1 with a frankendome lid
Oklahoma Joe sick burner
Auber temp controller
Char-griller Akorn
Barn yard pimp bbq team
Pit barrel cooker thanks to bbqbull
burningwood69 is offline   Reply With Quote


Old 04-30-2014, 02:14 PM   #4
cmwr
is One Chatty Farker
 
cmwr's Avatar
 
Join Date: 09-17-12
Location: Villisca Iowa
Default

Quote:
Originally Posted by burningwood69 View Post
does it have alcohol in the glaze?
No alcohaul. It has corn syrup, honey, ketchup, pineapple juice, butter, cider vinegar, brown sugar, plus all the spieces and onion garlic ect. I am not sure what in the mix refuses to freeze.
cmwr is offline   Reply With Quote


Old 05-01-2014, 03:53 PM   #5
Nvoges
Take a breath!
 
Nvoges's Avatar
 
Join Date: 02-19-14
Location: West Central, OH
Default

I do know that honey freezes at a very low temperature. Couple that in with all the salt etc. I would guess you have a much, much lower freezing temperature than water.
Nvoges is offline   Reply With Quote


Old 05-01-2014, 04:00 PM   #6
cmwr
is One Chatty Farker
 
cmwr's Avatar
 
Join Date: 09-17-12
Location: Villisca Iowa
Default

Maybe that's it. I think I am going to throw it away. Was a nice attempt at pre making it though.
cmwr is offline   Reply With Quote


Old 05-01-2014, 04:17 PM   #7
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

I don't think you need to throw it away. Honey itself doesn't actually spoil and if it's been held at below freezing temps then bacteria can't grow.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Old 05-01-2014, 09:48 PM   #8
cmwr
is One Chatty Farker
 
cmwr's Avatar
 
Join Date: 09-17-12
Location: Villisca Iowa
Default

Quote:
Originally Posted by MS2SB View Post
I don't think you need to throw it away. Honey itself doesn't actually spoil and if it's been held at below freezing temps then bacteria can't grow.

Well that's good to know. I suppose if everything is held "below" freezing then whether it froze solid or not bacteria cannot grow correct? For some reason I thought if it didn't freeze solid then bacteria could still have grown.
cmwr is offline   Reply With Quote


Old 05-02-2014, 06:05 AM   #9
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

Its fine. the only thing that freezes at 32 is pure water. adding salt or sugar to water drops the freezing point. Thus is how salt melts ice at below 32 degrees. Its not melting, the freezing point just dropped.
Untraceable is offline   Reply With Quote


Old 05-02-2014, 07:22 AM   #10
Nvoges
Take a breath!
 
Nvoges's Avatar
 
Join Date: 02-19-14
Location: West Central, OH
Default

Quote:
Originally Posted by Untraceable View Post
Its fine. the only thing that freezes at 32 is pure water. adding salt or sugar to water drops the freezing point. Thus is how salt melts ice at below 32 degrees. Its not melting, the freezing point just dropped.
I agree 100%
Nvoges is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts