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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. |
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06-05-2013, 10:46 AM | #16 |
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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Best answer of the day LOL. Rule of thumb for me if it doesn't smell bad eat it..
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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06-05-2013, 10:46 AM | #17 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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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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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-05-2013, 10:51 AM | #18 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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that's a good rule of thumb...for a number of situations
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Matt...Sauk City, WI |
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Thanks from:---> |
06-05-2013, 10:52 AM | #19 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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If it was still cool feeling I would eat it and not worry about it.
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J Crunch |
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06-05-2013, 11:03 AM | #20 | |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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Quote:
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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06-05-2013, 11:38 AM | #21 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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I've done this plenty of times before on purpose, never been sick yet.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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06-05-2013, 11:45 AM | #22 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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+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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06-05-2013, 11:47 AM | #23 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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you will be fine.
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http://www.facebook.com/PyroBbq |
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06-05-2013, 11:52 AM | #24 | |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Quote:
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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06-05-2013, 12:05 PM | #25 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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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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Rick |
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06-05-2013, 12:06 PM | #26 |
On the road to being a farker
Join Date: 05-10-13
Location: Sao Paulo, Brazil
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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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06-05-2013, 12:36 PM | #27 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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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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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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06-05-2013, 01:07 PM | #28 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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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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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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06-05-2013, 04:26 PM | #29 |
Full Fledged Farker
Join Date: 04-30-12
Location: Huntsville, AL
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you all right!
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CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5 STARS AND BARS COMPETITION BBQ TEAM HUNTSVILLE, AL ROLL TIDE ROLL!
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06-05-2013, 11:07 PM | #30 | |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Quote:
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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