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Food Handling General Discussion General and open discussion for food handling and safety. |
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07-18-2018, 02:16 PM | #1 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Would you Eat
I have thawed 4 racks of spare ribs in fridge, then moved to a cooler packed in Ice. they never came to room temp.
Its been 1 week today. Would you still cook ?
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Block Pit 2.5 ft. x 6 ft, LANG 48" Patio, WSM 18.5in, and other assorted Weber products. |
07-18-2018, 02:48 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Well what temp did they come to? Above 40 degrees I'd toss them. Especially if the time they were above 40* is measured in days.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
07-18-2018, 02:52 PM | #3 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Were they always packed within the ice? If so, they should have been below 40 deg. and be good. Otherwise, it's a gamble.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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07-18-2018, 03:09 PM | #4 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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I don't think they ever got above 40 degrees. I can try the smell test as well as the texture of meat. Hate to waste. But not worth getting sick.
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Block Pit 2.5 ft. x 6 ft, LANG 48" Patio, WSM 18.5in, and other assorted Weber products. |
07-18-2018, 04:26 PM | #5 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Did the ice melt? Not enough info here.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
07-18-2018, 04:55 PM | #6 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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Sorry, no I kept it fully iced, cooler only opened once a day to check ice level. Checking when I get home from work.
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Block Pit 2.5 ft. x 6 ft, LANG 48" Patio, WSM 18.5in, and other assorted Weber products. |
07-18-2018, 05:15 PM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I know say that you had it fully iced, but personally if you have to second guess the status of the meat, it just not worth taking a chance.
It's cheaper to buy 4 more racks of ribs than to pay for a doctor's visit. |
07-19-2018, 10:37 AM | #8 |
is One Chatty Farker
Join Date: 08-08-14
Location: Framingham, Taxachusetts
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If it passes the sniff test, I'd eat it. I might be hesitant to serve it to anyone though.
I don't mind making myself sick, I'd hate to be the reason someone else got sick.
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07-19-2018, 11:17 AM | #9 |
Is lookin for wood to cook with.
Join Date: 12-13-17
Location: Oradell, NJ
Name/Nickname : Thomas
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I have decided not to cook the ribs, the risk (wife talked me out of it) outweighed the reward (it was close...I make pretty good ribs). thank you all for your input.
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Block Pit 2.5 ft. x 6 ft, LANG 48" Patio, WSM 18.5in, and other assorted Weber products. |
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07-19-2018, 12:06 PM | #10 |
On the road to being a farker
Join Date: 05-19-13
Location: NE TX
Name/Nickname : Rick
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I get it if they smell bad toss em, but if they don't, what exactly is going to make him sick? Ribs are cooked past 160° and well into the safe zone. Serious question, sorry if newbie.
ETA: Nevermind, google reveals that toxins remain behind in spoiled meat that are heat stable, so heating will not make it safe.
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The General has ARRIVED!: MAK 2* Hunsaker Drum: RED of course! 22" Weber Kettle For Sale: J.R. Enterprises Charcoal Grill Last edited by razorbrewer; 07-19-2018 at 12:11 PM.. Reason: googled |
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07-19-2018, 12:37 PM | #11 |
is One Chatty Farker
Join Date: 05-22-18
Location: Port Saint Lucie Florida
Name/Nickname : Rick
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07-30-2018, 01:09 AM | #13 |
Found some matches.
Join Date: 07-23-18
Location: South Holland
Name/Nickname : jon
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wouldn't risk getting sick from that
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