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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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06-06-2008, 01:01 PM | #1 |
Full Fledged Farker
Join Date: 09-13-07
Location: Sugar Creek, MO
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Would you still eat it?
Last night I took out a 7LB brisket out of the freezer and left it on the counter to thaw a little before i stuck it in the fridge. I had also laid a tall over it to keep it a little insulated. I got it out about 7PM. Long story short I forgot about it until 6AM this morning. It was still really cold but it was completely thawed. My thoght is that it would be alright to use but just wanted to see what everyone thinks. I plan on smoking it in the morning. Thanks.
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Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP) |
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06-06-2008, 01:11 PM | #2 |
Take a breath!
Join Date: 05-02-08
Location: Mukwonago, WI
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I would put it in the fridge and smoke it when you are ready. The temps you are going to take her to will more than kill anything that may have "arrived" while it was on the counter. I assume it was still wrapped whole on the counter?
Only thing is if it smells bad when you unwrap it, I wouldn't eat it then.
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WSM, Green Mountain Daniel Boone, Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!! |
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06-06-2008, 01:12 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I would have measured the temp to decide.. if it was cold enough, no problem,
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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06-06-2008, 01:16 PM | #4 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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you would be suprised how long meat will stay good for, as long as the meat still smells good and appears fine go for it. That is as long as it wasn't in direct sunlight & as always if weary ,throw out & get new. I have done stuff like that in the past and have never had an issue. Just look at those survival guy's eating week old dead animals.
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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06-06-2008, 01:37 PM | #5 |
Full Fledged Farker
Join Date: 09-13-07
Location: Sugar Creek, MO
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thanks guys. I was pissed off when i came down stairs this morning and seen it. It was still pretty cold so i wasn't to worried but the wife kinda freaked out when i put it back into the fridge.
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Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP) |
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06-06-2008, 01:42 PM | #6 |
On the road to being a farker
Join Date: 05-28-08
Location: Hartford, MI
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You should be fine.
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ECB Moded, Weber 22.5, Weber 18.5, S-n-P Deluxe (newer, crappier model) |
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06-06-2008, 01:50 PM | #7 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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For that I use my nose and see if it's slimy at all.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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06-06-2008, 02:06 PM | #8 | |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Quote:
That's one of the big no-no's in a survival situation...no eating old dead animals. Fresh kill is OK...not so fresh, not so much. Unless, of course, you are talking about week-old kill in Alaska in the dead of winter...different story there. A week-old carcass would have maggots, and if it's got maggots, it's not good to eat. Sorry about the hijack! I would NOT eat that brisket. My health is worth a lot more than the price of that brisket.
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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06-06-2008, 02:21 PM | #9 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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check out discovery channel - Survivor Man les stroud - Man vs Wild Bear Grills, yeah it t.v but their still alive...
O.k. then how about this - everyone in third world countries with no refrigeration die of other causes that bad meat...
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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06-06-2008, 02:22 PM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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If the meat still has eyeballs attached to it, a reliable way to test for freshness is the eyeball rebound factor. Basically, you push your finger into the eyeball and let it go. If stays indented, it's too old. If it comes right back out, it's fine. Nature's own freshness monitor. I've used it relaibly to test roadkill for years and I'm still kickin.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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06-06-2008, 02:25 PM | #11 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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First, people in some of those countries die of other things much worse... the meat just didn't have time to get to them! :)
And I have yet to see a brisket with an eye attached....
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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06-06-2008, 02:37 PM | #12 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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If the briskit has an eye - RUN, first poke it, then run!!!
__________________
-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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06-06-2008, 02:49 PM | #13 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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No kidding! Maybe with a stick!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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06-06-2008, 02:57 PM | #14 |
Is lookin for wood to cook with.
Join Date: 05-14-08
Location: Rexburg, ID
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06-06-2008, 03:01 PM | #15 | |
is one Smokin' Farker
Join Date: 08-01-06
Location: Columbia, MO
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Quote:
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