• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

Just sit right back, And you'll hear a tale

ModelMaker

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Apr 21, 2006
Location
Lake...
Well it finally happened to me, last Sat. I laid a nice rack of San Louie ribs on the cupboard by the coffee pot (last thing I do before bed) and would have seen the ribs, but I made coffee early while making supper.
Long story short (says nobody ever) I went to bed through the living room instead of the kitchen.
Got up Sunday morning and was fixin to get a cup of joe and there sits the ribs sealed up tight in the cryovac and temped at 57*. I threw them in the fridge and considered actions. Told the wife guess we aren't having ribs tonight and she says "they should be OK"....
I could have come here and had the old 50-50 pitch 'em, cook 'em drama but decided to just before rubbing I put on a pot of water to boil. Took it out of the package with absolutely no smell and gave it a boiling water bath and dried and seasoned for the grill. The boiling water should have killed any cooties on the surface and off we'd go.
Cook went off as expected, smelled and tasted great. Made sure it went a little long to hit 205* or so.
All in all no after affects, I did seem to have an abnormal amount of real distasteful gas overnight, so just pulled the sheets up over the Mrs. head and chuckled to myself!

So here's the tale, use your childhood experiences (how much dirt did you eat) use your adult cooking and food knowledge and make an informed decision. Or better yet don't leave your meat hanging out overnight.
Ed
By no means do I intend to guarantee boiling water and going for it is sound advice for you all.
 
Not me, I've had truly bad food poisoning before.... it's not fun. I'da chucked those in the trash the second I saw them laying there. They were probably fine, and most likely were, but I'm not taking that risk again. I truly thought I'd have to die to get better....
 
Sometimes you just gotta be brave and go for it... as long as it doesn't effect anyone else.
 
I would've just gone to the store and got another rack or two. No way I'm risking food poisoning over pork ribs
 
I thought that if he cooked it to over 200 internally that it would kill any bacteria that had started to grow. I searched around on then net a bit and found this:

Staphylococcus aureus is a common cause of foodborne illness. Commonly called "Staph aureus," this bacterium produces a poison/toxin that cause the illness. People can contract the illness by eating food that is contaminated with Staph aureus, usually because the food has not been kept hot enough or cold enough. Staph bacteria grow and reproduce at temperatures from 50 degrees F to 120 degrees F, with the most rapid growth occurring near body temperature (about 98 degrees F). The toxin produced by staph bacteria is very heat-stable—it is not easily destroyed by heat at normal cooking temperatures. The bacteria themselves may be killed, but the toxin remains. Re-heating foods, even at high temperatures, that have been contaminated with toxins will NOT make them safe to eat!

Interesting to know. I probably would have smelt it and cooked it as well!
 
Anyone let a Steak sit on the counter a while before cooking or do you all go straight from a 37degree frig to the grill? Unless you are in the latter camp, I'll bet a lot of you have been grilling Steaks that were north of 60 degrees to start and loving it. I think I'll put a Thermapen in one of mine next time before I cook just to see where it starts??
 
Anyone let a Steak sit on the counter a while before cooking or do you all go straight from a 37degree frig to the grill? Unless you are in the latter camp, I'll bet a lot of you have been grilling Steaks that were north of 60 degrees to start and loving it. I think I'll put a Thermapen in one of mine next time before I cook just to see where it starts??

Beef is different, it is the only meat you can safely let come to room temp.
 
Beef is different, it is the only meat you can safely let come to room temp.

I think "they" are starting to say the same about pork. Or at least backing the cooking temp recommendations way down.

I personally like medium rare pork. Maybe closer to medium :clap2:
 
You would have been fine. Meat does not go off that fast. Boiling in water made no difference as you took the ribs up to 205 anyway, so surface bacteria (if any) would be destroyed. You will get people wringing their hand about spores and all that garbage which is only an issue if your meat is actually rotten anyway. I never thaw things out in the fridge. Always on the counter for use the next day and it's always fine, every time and have done it that way for 30 years.

Maybe the additional gas was because you boiled the ribs first. If you are even concerned, just wash the meat first. That is all you need to do.

Cheers!

Bill
 
I was kind of hoping for Maryanne or Ginger.... ;)
Glad that it was salvageable.
 
I would probably have eaten them also. Plus the were cryovaced so it's not like they were sitting out naked on the counter.
 
Back
Top