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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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06-28-2022, 11:58 AM | #16 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Every state should have vulture pile areas. They don't mind.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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06-28-2022, 12:00 PM | #17 |
Full Fledged Farker
Join Date: 02-18-21
Location: Rome, Italy
Name/Nickname : sandro
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Not sure how it works overseas but I keep cryovac meats in the fridge at 36f up until the consume-by date with no problems
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🔥 Cactus-Jack 16x36 Tel-Tru gauge & Franklin baffle 🔥 Pit Barrel Cooker temp gauge & 2x4" exhaust pipe 🔥 PkGrills PKTX 🇺🇸 Insta @sandrobbq 🇮🇹 YouTube sandrobbq |
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06-28-2022, 01:24 PM | #18 |
Knows what a fatty is.
Join Date: 09-15-16
Location: Victoria, TX
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Like one other post said, "freeze it, take it out when you're ready to use." With meat prices today why take a chance. I've taken previously vacumed packages of ribs and pork roast back because of the smell when I opened them.
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06-28-2022, 04:27 PM | #19 |
is Blowin Smoke!
Join Date: 12-12-16
Location: Vicksburg, MS.
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I had forgotten that the 4th was a long weekend this year. Chances are I will cook it Saturday, so I am in good shape, I think.
Thanks for the input! |
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Thanks from: ---> |
06-28-2022, 10:20 PM | #20 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
That's what happens when your retired. Everyday is Saturday.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-29-2022, 04:31 AM | #21 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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You blokes need to disregard everything I say.
I have vac packed lamb in the fridge that I'm planning to cook soon. Been there 4 months. in 2021, took a vac packed steak out after 6 months. Cooked and ate that. Posted that on the Brethren to make a point No probs. Of course if you're serving it to your Granny, well nope. It's not that it's gonna kill her, but you want to serve something nicer for her. You can be sure your Granny has had to eat worse. But if you are looking at a few days here and there.. whether it's safe or not? It's fine. As I mentioned... disregard everything I say! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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06-29-2022, 06:14 AM | #22 |
is Blowin Smoke!
Join Date: 12-12-16
Location: Vicksburg, MS.
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06-29-2022, 06:21 AM | #23 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Seen on a a kitchen sign years ago
"Almost everyone who has eaten my food has gone on to live a healthy normal life" |
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Thanks from:---> |
06-29-2022, 06:58 AM | #24 |
is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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Why not just cook early ... freeze .... reheat ... if necessary ...
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06-29-2022, 08:21 AM | #25 |
is one Smokin' Farker
Join Date: 02-20-10
Location: Chicago, IL
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Leftovers
Feels too much like serving leftovers to me. The smell of the grill, the smell of the cook, the smell of the meat - all add to the guest's experience. Snipping open a sous vide bag and dumping it out doesn't quite live up to the same experience, even though the food may be just as good. Although you don't have to be sweaty or smoky in front of your guest.
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06-29-2022, 12:24 PM | #26 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
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Thanks from:---> |
06-29-2022, 02:21 PM | #27 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
I serve guests "leftover" brisket and pulled pork more often than I do fresh. I cook the day or two before, at my leisure, slice/pull then vacuum seal. I'll reheat with sous vide the day of my event, and I can hold it for hours until I need to serve it with no degradation in quality. I get no complaints from guests, and it probably results in consistently better (or at least more timely) barbecue because I don't have a timeline bearing down on me influencing when I need to finish the meat. Other times, I'll start my cook way ahead of time and hold in my Alto Shaam warmer for as many hours as I need to hit my serving time. The drawback method is I may be tired when it comes time to host, as I probably got up early or had a late night. I got up at 4:30 AM the other morning to fire up my stick burner so that we could eat by 5 PM. I was tired. If I needed to eat at noon, I'd probably have started my cook the day before and finished that night, and hold for 8-10 hours.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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07-08-2022, 11:59 AM | #28 |
is one Smokin' Farker
Join Date: 06-18-20
Location: Los Angeles, CA
Name/Nickname : Chad
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Well, what’d you do and how’d it turn out?
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07-09-2022, 07:59 AM | #29 |
is Blowin Smoke!
Join Date: 12-12-16
Location: Vicksburg, MS.
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I opened it Saturday. It had a little whang to it, but I rinsed it and let it sit for a while and it was fine. I salted it and put it back in the fridge, and when I got it out the next morning there was no smell.
I put it on at 6:00, wrapped it at 11:00, and it was done by 3:00. Turned out really good! |
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Thanks from:---> |
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