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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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08-27-2010, 10:31 PM
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#1 |
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Full Fledged Farker
Join Date: 08-21-10
Location: Backwoods of East TN
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Butt went Bad
Wondering if this is typical or not.
Picked up a cyro'd butt pack last Friday from Sam's Club. Smoked one Sunday and sealed the other up real good in a ziploc and put it in the back of the fridge. I was going to rub it down tonight to smoke in the morning and I open the fridge and I can smell it. I had just checked it the day before and it smelled and looked fine. The cyro had a date of 9/07/2010 so I thought it would be fine for a week in a good cold fridge, as I didn't want to deal with freezing and thawing it out. Well I tossed it in the freezer tonight to kill the smell for now and I will be visiting sam's club in the morning. Was really looking forward to smoking it as the other was farking deeelicious
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22.5" WSM - 18.5" Weber OTS - Hillbilly Pride going NationWide - Coleman Roadtrip LXE Last edited by jawpaul; 08-27-2010 at 10:34 PM.. Reason: farking edit |
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08-27-2010, 10:34 PM
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#2 |
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Babbling Farker
  Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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After opened, I think a week in the fridge is quite a long time....but I am certainly no expert.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-27-2010, 10:36 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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A week is longer than I would have left it.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-27-2010, 10:39 PM
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#4 |
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Knows what a fatty is.
Join Date: 06-21-10
Location: Maryville, TN
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raw meat open in the fridge, i'd say 72 hours is a best-case scenarip
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Nothing beats food cooked over a fire. ever. |
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08-27-2010, 11:02 PM
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#5 |
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Full Fledged Farker
Join Date: 08-21-10
Location: Northern Illinois
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Gotta agree with the consensus here. I think you pushed your luck leaving it in the fridge that long.
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08-27-2010, 11:06 PM
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#6 |
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Full Fledged Farker
Join Date: 08-21-10
Location: Backwoods of East TN
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Well I had it ziplocced up tight, I wouldn't normally do it that long but I figured with that long of date on the cyro it would be alright.
I'm learning I reckon, easy way or the hard way.
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22.5" WSM - 18.5" Weber OTS - Hillbilly Pride going NationWide - Coleman Roadtrip LXE |
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08-27-2010, 11:12 PM
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#7 | |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-27-2010, 11:20 PM
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#8 |
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Full Fledged Farker
Join Date: 08-21-10
Location: Backwoods of East TN
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I guess from now on I will bbq two butts at a time. :)
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22.5" WSM - 18.5" Weber OTS - Hillbilly Pride going NationWide - Coleman Roadtrip LXE |
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08-27-2010, 11:29 PM
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#9 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I never have meat in the fridge more than three days. If it was opened, just one. But why would you only smoke one butt? There wouldn't be any left by the time you finished pulling it.
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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 NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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