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Impala_Guy
December 22, 2014, 14:41
Left a full rack of Smithfield spare ribs on the counter on their vacuum sealed package to defrost last night. They were frozen solid around 7pm....forgot about em and conked out last night. Didn't get them back in the fridge until 630 this morning by which time they were room temperature (68 degrees).

Think I should chuck em or are they Ok for the grill?

meltblown
December 22, 2014, 15:03
You should be GTG. Just wash them off and cook. If you get them above I think 160F any bacteria are dead. Plus they probably were still sealed up. I wouldn't hesitate to use them.

SAFN49
December 22, 2014, 15:17
Let us know how it turns out :biggrin: You may want to chase it with a few :whiskey::whiskey::whiskey: just for medicinal purposes. The alcohol will help kill any bacteria. :wink:

Guy-epic
December 22, 2014, 15:23
GTG just get them hot as stated. I would smoke them and then cook them to 165 if it was me.

Bug Tussell
December 22, 2014, 16:25
Dry rub 'em and smoke those ribs!

Timber Wolf
December 22, 2014, 18:16
I've had worse and lived to tell about it. Seriously, I would cook them.

tdb59
December 22, 2014, 18:21
Got new potatoes, asparagus and lemon meringue pie to go along with those ribs ?



:homerdrool:

Guy-epic
December 22, 2014, 18:26
Got new potatoes, asparagus and lemon meringue pie to go along with those ribs ?



:homerdrool:

I don't get it?

tdb59
December 22, 2014, 18:33
I don't get it?

What ?

The asparagus ?

tywest
December 22, 2014, 20:34
Ive eaten meat thats mostly grey and green before, cook it right wont get sick. Taste aweful but some situations require extreme measures....just called it angus

ismith
December 22, 2014, 20:46
Yep, they should be fine.

martin35
December 22, 2014, 22:33
Vacuum sealed beef is called wet aged,,, but normally done in a refrigerated locker,,, the normal process for ageing beef takes months also at a low temp and there is a extra charge for the ageing process which also dries the meat.
Don't go by me my wife says I have the taste buds of a hungry buzzard.
Don't age fatty pork unless it's being smoked, it goes rancid in just a few weeks,,, and only a buzard can eat it.

LRRP7.62
December 22, 2014, 22:40
Left a full rack of Smithfield spare ribs on the counter on their vacuum sealed package to defrost last night. They were frozen solid around 7pm....forgot about em and conked out last night. Didn't get them back in the fridge until 630 this morning by which time they were room temperature (68 degrees).

Think I should chuck em or are they Ok for the grill?

No they are not good to eat. Please wrap them up tightly, pack in dry ice and send them to me at once.:beer:

Impala_Guy
December 22, 2014, 23:15
Well, going on 3 hours and I havent been rushed to the emergency room.

Did a dry rub and slow cooked them in foil at 200 for a few hours, let them cool a little, then rolled them in sauce and tossed them on the grill for about a 20 minute carmelizin' on med. heat. Not only did I not die, but I've got a great lunch for tomorow....

http://oi61.tinypic.com/5ahxex.jpg

4x401
December 22, 2014, 23:18
What ?

The asparagus ?


http://i101.photobucket.com/albums/m44/4x401cj/FMA/anim_rofl2_zps4930f792.gif (http://s101.photobucket.com/user/4x401cj/media/FMA/anim_rofl2_zps4930f792.gif.html)http://i101.photobucket.com/albums/m44/4x401cj/FMA/anim_rofl2_zps4930f792.gif (http://s101.photobucket.com/user/4x401cj/media/FMA/anim_rofl2_zps4930f792.gif.html)http://i101.photobucket.com/albums/m44/4x401cj/FMA/anim_rofl2_zps4930f792.gif (http://s101.photobucket.com/user/4x401cj/media/FMA/anim_rofl2_zps4930f792.gif.html):bow::bow::bow:

SWOHFAL
December 22, 2014, 23:20
The fact that the Chicoms own Smithfield would bother me more.

SWOHFAL
December 22, 2014, 23:22
Let us know how it turns out :biggrin: You may want to chase it with a few :whiskey::whiskey::whiskey: just for medicinal purposes. The alcohol will help kill any bacteria. :wink:

It was recommended that visitors to Mexico drink as much tequila as possible after eating the local cuisine for just that reason.

SWOHFAL
December 22, 2014, 23:24
Vacuum sealed beef is called wet aged,,, but normally done in a refrigerated locker,,, the normal process for ageing beef takes months also at a low temp and there is a extra charge for the ageing process which also dries the meat.
Don't go by me my wife says I have the taste buds of a hungry buzzard.
Don't age fatty pork unless it's being smoked, it goes rancid in just a few weeks,,, and only a buzard can eat it.

The extra charge also has to do with the fact mold forms on the outside of dry-aged meat and a fair bit has to be cut off to get to the good stuff.

PBR Streetgang
January 01, 2015, 02:06
It was recommended that visitors to Mexico drink as much tequila as possible after eating the local cuisine for just that reason.

Do a search on Smithfield. You won't buy anything they sell ever again.