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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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07-24-2013, 06:05 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 04-20-13
Location: Boston, MA
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Food Safety -- what is this black stuff?
Help! So, I just finished cooking some ribs, and when I cut into them, I found these little streaks and spots of black. I've never seen it before. Does anyone know what this is? Is it safe to eat?
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Yoder Kingman Competition Cart, BGE XL, Weber Smokey Joe |
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07-24-2013, 06:10 PM
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#2 |
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Found some matches.
Join Date: 07-12-13
Location: Oklahoma City, OK
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Bruising maybe?
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07-24-2013, 06:18 PM
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#3 |
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On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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That was my first thought, bruising.
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07-24-2013, 06:21 PM
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#4 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Could be some blood veins too. If it smelled good before and after cooking I would eat it.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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07-24-2013, 06:26 PM
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#5 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Did you purchase them from a Rocky Balboa wannabe? Bruises are my best guess also.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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07-24-2013, 06:30 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oh gawd, it's the dreaded Black Pork of Death, just touching it has doomed you to a horrible painful death...or...
Looks like cooked blood to me, more than likely, blood did not get drained from the carcass at slaughter, and it coagulated along that area. Once cooked, it turned blackish, sort of like Black pudding/blood sausage
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-24-2013, 07:39 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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That pig was probably hit with a cattle prod in the ribs close to the time of his demise. they cause deep tissue bruising.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-24-2013, 08:00 PM
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#8 |
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Got Wood.
Join Date: 01-30-13
Location: Oxnard, California
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+1 on the bruises, that is mild compared to a huge abscess that I cut into once on a beef primal. Apparently it was missed at the packing house. Remembering gives me the willies...
 Made me vegetarian for a day or two. |
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07-24-2013, 08:13 PM
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#9 |
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is One Chatty Farker
 
Join Date: 03-21-06
Location: Indianapolis, IN
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When in doubt... throw them out! It's not worth getting sick.
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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07-24-2013, 08:34 PM
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#10 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Previously Frozen. Marrow oozes black!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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07-24-2013, 08:46 PM
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#11 |
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On the road to being a farker
Join Date: 03-19-10
Location: Kansas
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I'm with thunter. Throw it out. Don't risk it. It's not worth it.
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07-24-2013, 09:29 PM
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#12 |
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is One Chatty Farker
 Join Date: 07-07-12
Location: San Marcos, CA
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Blunt Force Trauma resulting in a Subdural Hematoma, but hey, I'd hit that.....
oh wait....someone already did. |
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07-24-2013, 09:39 PM
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#13 |
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is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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And before anyone corrects me that it would be a Intercostal Hematoma instead of a Subdural Hematoma.....I know, but I did not want to confuse it with HomeTrucking's bruise he got falling out of his boat.
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07-24-2013, 09:55 PM
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#14 |
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Found some matches.
Join Date: 07-23-13
Location: Perth, Western Australia
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I think this ecchymosis which is similar to bruising but not caused by 'trauma'. It is blood leaking out of small blood vessels brought on by preslaughter stress.
As long as it smelt fine prior to cooking it should have no impact on eating!
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Kamado, Weber Q |
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07-24-2013, 11:42 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I'd listen to him. 
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Hold my dang beer... |
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