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 04-05-2013, 09:58 AM   #16
jburch3
Is lookin for wood to cook with.
 
Join Date: 03-20-13
Location: Atlanta, GA
Default

I probably had the daisy wheel set wrong to begin with. It was probably my fault. This has never happened before.
jburch3 is offline   Reply With Quote




Old 04-05-2013, 09:58 AM   #17
razrbakcrzy
is one Smokin' Farker

 
Join Date: 09-13-11
Location: Fort Smith, Ar.
Default

too many worry warts.... it's fine....Eat and dont worry, be happy
__________________
[SIZE=2][B]Jim Boston[/B][/SIZE]
[B][COLOR=black]Current Smoker[/COLOR][/B]
[COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR]
[FONT=Arial][B]Future Smoker [/B][/FONT]
[FONT=Arial]$5438.25 Total BYC Smoker!![/FONT]

[SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE]
[SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]
razrbakcrzy is offline   Reply With Quote


Old 04-05-2013, 09:59 AM   #18
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

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.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Old 04-05-2013, 10:17 AM   #19
jburch3
Is lookin for wood to cook with.
 
Join Date: 03-20-13
Location: Atlanta, GA
Default

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.
jburch3 is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 04-05-2013, 10:21 AM   #20
angryfish01
is one Smokin' Farker
 
angryfish01's Avatar
 
Join Date: 02-20-13
Location: Apopka FL
Default

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
__________________
Vision Kamado, Webber OTG, Webber Smoky Joe.

I gotta update my signature!

[B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B]
[B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B]
[B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B]

Ardent fan of Chris P. Bacon
angryfish01 is offline   Reply With Quote


Old 04-05-2013, 10:28 AM   #21
MisterChrister
Quintessential Chatty Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

Eat it, no worries.
__________________
Kettleheads Anonymous Charter Member
MisterChrister is offline   Reply With Quote


Old 04-05-2013, 11:33 AM   #22
teej
On the road to being a farker
 
Join Date: 02-29-12
Location: Chatsworth, GA
Default

I would say it's fine.
teej is offline   Reply With Quote


Old 04-05-2013, 01:59 PM   #23
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
Default

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.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Just sold Yoder YS640 due health
New Ninja Woodfired Grill for Christmas 2023
The_Kapn is offline   Reply With Quote


Old 04-05-2013, 03:30 PM   #24
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Default

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.
Neonnblack is offline   Reply With Quote


Old 04-05-2013, 03:39 PM   #25
Buried In Smoke
Knows what a fatty is.

 
Join Date: 08-07-12
Location: Dearborn, MI
Default

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.
__________________
UDS, UDS/Weber hybrid a.k.a.- "[I][B]The Meat Silo[/B][/I]", Large BGE, Homemade 30# tank grill, 22.5" Weber Kettle. 80 gallon air tank RF has begun!
Buried In Smoke is offline   Reply With Quote


Old 04-05-2013, 03:47 PM   #26
bacchus99
Full Fledged Farker
 
Join Date: 07-12-12
Location: Baton Rouge, LA
Default

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.
__________________
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
bacchus99 is offline   Reply With Quote


Old 04-05-2013, 03:59 PM   #27
LightmanE300
Is lookin for wood to cook with.
 
Join Date: 02-08-13
Location: Cleveland, OH
Default

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.
LightmanE300 is offline   Reply With Quote


Old 04-05-2013, 06:11 PM   #28
jamus34
Full Fledged Farker
 
Join Date: 07-09-12
Location: Milford, NJ
Default

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?
__________________
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

jamus34 is offline   Reply With Quote


Old 04-05-2013, 07:42 PM   #29
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Default

Quote:
Originally Posted by jamus34 View Post
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.
luke duke is offline   Reply With Quote


Old 04-05-2013, 07:46 PM   #30
jamus34
Full Fledged Farker
 
Join Date: 07-09-12
Location: Milford, NJ
Default

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.
__________________
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

jamus34 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 05:01 PM.


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