Refrigerator not cool...do I need to toss the butts?

Deadrise BBQ · 07-01-2011, 09:36 AM

Bought two 8 lb. butts on Wednesday evening to smoke this weekend. Yesterday afternoon, I checked on the frig and the setting was on the "warm" side. No thermometer but guessing the coolness was 45-50 F. Corrected temp setting at that time and have been below 40 F since.

Should I toss the butts or am I safe to proceed with smoke. Time in frig at less than optimal cooling temp was 18-20 hours.

Thanks.

kik_start · 07-01-2011, 09:39 AM

check the internal temp of the butts

Big George's BBQ · 07-01-2011, 09:40 AM

Personally I would toss and buy two more. It does not cost that much and it is safer

Cook · 07-01-2011, 10:17 AM

20 hours at 50 degrees? Check the IT of the butts. If they are above 45, it's a no brainer.

caseydog · 07-01-2011, 10:21 AM

18 to 20 hours above 40 degrees would worry me. I found this USDA Fact Sheet, but it doesn't give a direct answer to your question.

http://www.fsis.usda.gov/fact_sheets...e/index.asp#11

CD

caseydog · 07-01-2011, 10:23 AM

Quote:

Originally Posted by Cook

20 hours at 50 degrees? Check the IT of the butts. If they are above 45, it's a no brainer.

It sounds like it is too late to check the IT now, since he adjusted the fridge temperature, and the butts have cooled back down from where they were. So, without knowing what that peak IT was, it may be a case of "when in doubt, throw them out."

CD

Deadrise BBQ · 07-01-2011, 10:34 AM

It's too late to check internal temps. My main measuring stick yesterday afternoon was a beer out of the same frig. It was cold...not ice cold, but definitely not warm.

I don't want to smoke something bad, but on the other hand it'd be a bummer to throw out good meat. I'm hoping to get some info. from someone here rather than the USDA.

One thing that crossed my mind is that there is no way that the temps in the open air meat coolers at the Mega Marts are keeping all that meat under 40. Especially with folks searching for their perfect cut.

Thanks again.

ssbbqguy · 07-01-2011, 11:03 AM

Any of us that sell to the public would never take a chance on questionable holding temps. That's the main reason I don't cook other peoples product. Period. I want to stay safe. With that said, my advice is to toss. When thinking open air markets and things we see on the tube, it's really not known how many factors are involved. Some people may tolerate more than others, some not. That's why it 's always better to be safe. Good luck. Steve.

kik_start · 07-01-2011, 11:15 AM

Quote:

Originally Posted by Deadrise BBQ

One thing that crossed my mind is that there is no way that the temps in the open air meat coolers at the Mega Marts are keeping all that meat under 40. Especially with folks searching for their perfect cut.

Thanks again.

The open meat cases do a very good job at keeping meat at the proper temps. They have specific cases for meat, produce, deli, dairy....all run specific for product in them.

wildflower · 07-01-2011, 11:17 AM

got any dogs?

Cook · 07-01-2011, 11:34 AM

Quote:

Originally Posted by Deadrise BBQ

One thing that crossed my mind is that there is no way that the temps in the open air meat coolers at the Mega Marts are keeping all that meat under 40.

I guarantee you those reefers are at the proper holding temp. A grocery would be forced to close their doors for not observing time/temp controls just as fast as a restaurant would be.

Cook · 07-01-2011, 11:47 AM

With 5-6 hours of "close but unsure" temps I might feed it to my family. After 20 hours I will completely agree with, "when in doubt throw it out."

When you're not sure about something you need to temp it immediately...do that before changing anything.

NRA4Life · 07-01-2011, 12:05 PM

2 butts 8 lbs each @ $1.50/lb = $24. Is it worth $24 to get people so sick that they may never want to eat BBQ for the rest of their life? If you and your family were squirting from one end and puking from the other, would you at that point gladly trade $24 to ease the suffering? Throw them out, get some fresh meat.

jestridge · 07-01-2011, 12:41 PM

Sometime we take a gambles each time we buy meat in a store it a gamble on how long it might have been sittting on a loading dock , have anyone ever been inside a packing house???

Gore · 07-01-2011, 12:52 PM

Your nose is the best guide.

07-01-2011, 10:17 AM	#4
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	20 hours at 50 degrees? Check the IT of the butts. If they are above 45, it's a no brainer. Last edited by Cook; 07-01-2011 at 11:32 AM..

07-01-2011, 10:21 AM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	18 to 20 hours above 40 degrees would worry me. I found this USDA Fact Sheet, but it doesn't give a direct answer to your question. http://www.fsis.usda.gov/fact_sheets...e/index.asp#11 CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

07-01-2011, 12:05 PM	#13
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	2 butts 8 lbs each @ $1.50/lb = $24. Is it worth $24 to get people so sick that they may never want to eat BBQ for the rest of their life? If you and your family were squirting from one end and puking from the other, would you at that point gladly trade $24 to ease the suffering? Throw them out, get some fresh meat. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

07-01-2011, 12:52 PM	#15
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Your nose is the best guide. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

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07-01-2011, 09:36 AM	#1
Deadrise BBQ Found some matches. Join Date: 01-28-11 Location: Williamsburg, Virginia Downloads: 0 Uploads: 0	Refrigerator not cool...do I need to toss the butts? Bought two 8 lb. butts on Wednesday evening to smoke this weekend. Yesterday afternoon, I checked on the frig and the setting was on the "warm" side. No thermometer but guessing the coolness was 45-50 F. Corrected temp setting at that time and have been below 40 F since. Should I toss the butts or am I safe to proceed with smoke. Time in frig at less than optimal cooling temp was 18-20 hours. Thanks.

07-01-2011, 09:39 AM	#2
kik_start Full Fledged Farker Join Date: 01-19-10 Location: St. Louis Missouri Downloads: 0 Uploads: 0	check the internal temp of the butts

07-01-2011, 09:40 AM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Personally I would toss and buy two more. It does not cost that much and it is safer

07-01-2011, 10:34 AM	#7
Deadrise BBQ Found some matches. Join Date: 01-28-11 Location: Williamsburg, Virginia Downloads: 0 Uploads: 0	It's too late to check internal temps. My main measuring stick yesterday afternoon was a beer out of the same frig. It was cold...not ice cold, but definitely not warm. I don't want to smoke something bad, but on the other hand it'd be a bummer to throw out good meat. I'm hoping to get some info. from someone here rather than the USDA. One thing that crossed my mind is that there is no way that the temps in the open air meat coolers at the Mega Marts are keeping all that meat under 40. Especially with folks searching for their perfect cut. Thanks again.

07-01-2011, 11:03 AM	#8
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo. Downloads: 0 Uploads: 0	Any of us that sell to the public would never take a chance on questionable holding temps. That's the main reason I don't cook other peoples product. Period. I want to stay safe. With that said, my advice is to toss. When thinking open air markets and things we see on the tube, it's really not known how many factors are involved. Some people may tolerate more than others, some not. That's why it 's always better to be safe. Good luck. Steve.

07-01-2011, 11:17 AM	#10
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	got any dogs?

07-01-2011, 11:47 AM	#12
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	With 5-6 hours of "close but unsure" temps I might feed it to my family. After 20 hours I will completely agree with, "when in doubt throw it out." When you're not sure about something you need to temp it immediately...do that before changing anything.

07-01-2011, 12:41 PM	#14
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Sometime we take a gambles each time we buy meat in a store it a gamble on how long it might have been sittting on a loading dock , have anyone ever been inside a packing house???