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10 day old chuck roast

ShadowNickShadowNick Posts: 520
edited May 2012 in EggHead Forum
I have about a 10 day old 3lb chuck roast I never froze cause I kept meaning to cook it. Parts are starting to turn gray/brown. Think it's still safe to low and slow?
Pentwater, MI

Comments

  • Yeah but if it's been wrapped in plastic, the grey and brown bits can taste a little "old". Nothing unsafe about it though. I would trim the funky bits and fire it up.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • ChubbsChubbs Posts: 6,841

    @Stike would cut it into one inch pieces and eat it like popcorn.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • stikestike Posts: 15,597
    @C-t: 'old', or aged?

    shadownick: you wet aged it.
    it's better now than it was 10 days ago.

    gray/brown is frankly the sign of success, imnsho


    :)>-
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,742
    Is that: In my nasty sarcastic harassing opinion?

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    no.  i'm serious.  he aged it
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,742
    I know

    Steve 

    Caledon, ON

     

  • MrCookingNurseMrCookingNurse Posts: 4,592
    What about chicken breast. Thawed some last Wednesday and never cooked em. They are still in fridge, way past the date on them.


    Safe??


    _______________________________________________

    XLBGE 
  • stikestike Posts: 15,597
    believe it or not, the date has nothing to do with safety. it's a quality thing.
    'best quality' by such-n-such a date.

    only food in the US that requires an expiration (unsafe) date, is baby formula

    check them out. if your temps are fine, they should be fine. as for bacteria, USDA says eggs (which nowadyas can have salmonella in them) can be kept for 'many' weeks past the sell-by date.



    ed egli avea del cul fatto trombetta -Dante
  • @C-t: 'old', or aged?

    shadownick: you wet aged it.
    it's better now than it was 10 days ago.

    gray/brown is frankly the sign of success, imnsho


    :)>-
    I hear you. I just find that when it's under plastic (not breathing) it tastes "old" and not aged to me. I dunno why but I've never been too fond of that type of aging. When we would cryo age, it would just get darker and darker red....like for weeks. It was awesome. Just seems like stuff in plastic wrap once out of the cryo didn't age the same way and I didn't care for it as much.


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • stikestike Posts: 15,597
    the plastic is oxygen permeable.  cryo isn't.
    under plastic, it will oxidize a bit
    ed egli avea del cul fatto trombetta -Dante
  • the plastic is oxygen permeable.  cryo isn't.
    under plastic, it will oxidize a bit
    That must be it


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • lousubcaplousubcap Posts: 14,055
    Can't resist-just like the difference between iron and stainless steel...of course without oxygen...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
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