Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Leaving a steak out before cooking...

TheDirtyBurgerTheDirtyBurger Posts: 846
edited 4:46AM in EggHead Forum
SO I was thinking. Most of us leave our steaks on the counter with whatever rub/seasoning/spices we put on it while we get the egg up to temp.

My kitchen is up 3 whole steps from my deck and I am usually either too tired, drunk, and/or fat to waddle up them and grab the steak off the counter. In fall and spring I will have it outside with me, no big deal.

My question is now with summer here-how long is too long for me to let the steak sit outside with me? I keep the flies and stuff away from it, im just asking on a meat safety basis.

Thanks guys
tim

Comments

  • Richard FlRichard Fl Posts: 8,210
    Here in Florida I leave them out an hour or so after they have spent 60 minutes in the spa to hot tub at 102f and have never had a problem.
  • AZRPAZRP Posts: 10,116
    Richard, to get the benefit of hot tubbing a steak, you want to sear it as soon as it comes out of the tub. That way you are not losing the internal temp you got from the hottub. -RP
  • Richard FlRichard Fl Posts: 8,210
    Must be dislexik (sp) meant to say leave on counter for an hour or so and then into the spa and then IMMEDIATELY onto the 600-650F BGE. Mia culpa, had a bday last week and forgot how old.
  • mikenmarmikenmar Posts: 32
    So, you guys are putting steaks in your hot tubs? Doesn't that make them taste like chlorine?

    Do you wash your lettuce in the shower too?
  • Richard FlRichard Fl Posts: 8,210
    NO, I use bromine in my spa. just make sure the container is air tight.

    HOTTUB.jpg
  • AZRPAZRP Posts: 10,116
    Don't knock it until you try it, I don't have a hot tub so I do it in the sink, it is a great way to cook a steak. -RP
  • FlaPoolmanFlaPoolman Posts: 11,672
    And whats wrong with chlorine :angry: :laugh:
  • stevesailsstevesails Posts: 990
    at first glance i was hoping for a bottom of a pink bikini!
    XL   Walled Lake, MI

  • FlaPoolmanFlaPoolman Posts: 11,672
    I think Richards pink bikini was in the laundry at the time :ohmy: :sick:
  • Little StevenLittle Steven Posts: 28,780
    :pinch: :pinch: :sick: :sick: :sick: :sick:

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,210
    Actually it is being held up at Canadian customs. They never never saw one so small for Steven.
  • eenie meenieeenie meenie Posts: 4,392
    Did it have polka dots?
  • FlaPoolmanFlaPoolman Posts: 11,672
    Not sure,, I was blinded before I could tell :ohmy: :blink: :sick:
  • BordelloBordello Posts: 5,926
    I understand, had one on the 24Th and can't remember who I am.

    Cheers,
    Bordello
    I think???
  • fishlessmanfishlessman Posts: 22,115
    the rule used to be 4 hours between 40 and 140 ambient temps, i think it changed recently to 2 hours but with beef with a salt rub it would not bother me to leave it out say 3 to 4 hours. hamburger i chill before grilling instead of warming on the table and even though the safety nuts say to cook to 160 degrees internal, i sometimes just warm it in the palm of my hands and eat it raw :laugh: , same with ground lamb as they serve that raw here as well
Sign In or Register to comment.
Click here for Forum Use Guidelines.