Would you eat?

Hans61

The brats are very firm not soft or mushy at all but wife is questioning the small tint of pink

i ate one and it was delicious texture was fantastic 

FlyOverCountry

Looks like the shocker.   Two in the pink an one in the stink!  

Spaightlabs

It's fine, eat it.

lkapigian

The pink may be from cure 1....sniff test and eat....

thetrim

lkapigian

thetrim said:

Ha ha

marysvilleksegghead

prob a good time to throw back on the grill

Lit

That’s risky with ground pork. I wouldn’t eat it 

Theophan

Most of the time you can do it "wrong" and everything will be fine.

But... we're not talking about a small risk of catching a bad cold, here.  We're talking about a small risk of being miserably, desperately sick, maybe in the hospital, exploding at both ends, maybe elderly or children at risk of dying a really miserable death.

Nope.  Not me.  Chance are it'd be fine.  But food safety just isn't something I want to take even a small risk on.  I've known people who had food poisoning who said if they'd had a gun handy, they would have used it on themselves, it was that bad!

Botch

Trichinosis has been eradicated in this country for (at least) a decade, I'd eat it (and have).  
@Theophan mentions friends who've had food poisoning, and I have too (from, as near as I could tell, a stupid piece of dried beef left out overnight!)  It lasted 4 days, and I would've offed myself too had I the means.
I've had food poisoning three times since (utah cajun, and two taco carts) and each time was much easier (not that I'm suggesting a program or anything).  My Viking and Germanic ancestors ate a lot of questionable meat (pepper was popular because it masked unappetizing smells) so it may be slightly hereditary.  
But, don't fear the pink pork.  

Gulfcoastguy

His wife will never be happy unless it’s recarbonized. 

caliking

I’d hit it. I’ve survived worse. My favorite hole in the wall joints would get shut down by the health dept at least once a year. 

NorthPilot06

I’m not a good yardstick, I’d certainly eat that without reservation. But I’m sure the Mrs. would want it back on the heat. 

fishlessman

well i ate med/rare bear burgers this year and have eaten from a pot of chili and a pot of chicken soup left on the stove and reheated for weeks at a time, have never put extra  pizza in the fridge in my life   people in this world actually eat ground pork raw.  ive never poisoned myself but question what restaurants are doing to poison me, i would be more afraid eating out as thats where ive had food poisoning

johnmitchell

@Hans61..You still above ground this morning..I certainly hope so.

jtcBoynton

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

Hans61

johnmitchell said:

@Hans61..You still above ground this morning..I certainly hope so.

Yes sir! Alls well :-)

Carolina Q

I cooked a steak last night. A filet mignon. I pulled it a bit sooner than I normally do and while the end was medium rare, the closer I got to the middle, the more rare it got. One of the best steaks I've ever eaten, but it was quite rare. I decided to try to correct that so I threw the remaining half of it into the microwave. 30 seconds only. 15-20 would have been better, but it was still excellent! No illness yet.

My brother and I used to do that with Mom's beef. We'd cook a roast "properly", knowing that she wouldn't eat it if there was any hint of pink. Sliced off her serving from one end and into the microwave. The rest of us enjoyed med-rare, she got her well done. It was either that, or adjust the dimmer so she couldn't see the red meat.

I would have eaten the sausage.

fishlessman

jtcBoynton said:

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

but the food nazis want you to have dry crumbley sausage

Sea2Ski

fishlessman said:

jtcBoynton said:

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

but the food nazis want you to have dry crumbley sausage

I think where @jtcBoynton was going was you would know if the center was 80F, 120F, or 140F.  Maybe they were put on frozen and cooked on high heat to char the outside, but the heat never got to the center. Sometimes 80F sausage can look like 130F sausage.  80 goes back on the grill. 130 goes in my belly. 

I take the temp of nearly all my food, but depending what it is and where I got it is what determines my finish temp.  Commercial sausages and hamburgers are 160F for me at a minimum. If I make the sausages or hamburger it is more like 130-140. 

caliking

Carolina Q said:

...It was either that, or adjust the dimmer so she couldn't see the red meat.

I would have eaten the sausage.

I love this. I know folks who "fix" meat that looks too pink by microwaving it, but dimming the lights so they won't notice is pure genius.

fishlessman

caliking said:

Carolina Q said:

...It was either that, or adjust the dimmer so she couldn't see the red meat.

I would have eaten the sausage.

I love this. I know folks who "fix" meat that looks too pink by microwaving it, but dimming the lights so they won't notice is pure genius.

its the only way to serve tuna steaks here, in the dark. will never understand why someone will eat raw sushi but wants their fish overcooked

fishlessman

Sea2Ski said:

fishlessman said:

jtcBoynton said:

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

but the food nazis want you to have dry crumbley sausage

I think where @jtcBoynton was going was you would know if the center was 80F, 120F, or 140F.  Maybe they were put on frozen and cooked on high heat to char the outside, but the heat never got to the center. Sometimes 80F sausage can look like 130F sausage.  80 goes back on the grill. 130 goes in my belly. 

I take the temp of nearly all my food, but depending what it is and where I got it is what determines my finish temp.  Commercial sausages and hamburgers are 160F for me at a minimum. If I make the sausages or hamburger it is more like 130-140. 

i stopped years ago using a thermapen on burgers, it just ruins a burger, that and im ok with eating the burger raw when forming the patty

NorthPilot06

fishlessman said:

Sea2Ski said:

fishlessman said:

jtcBoynton said:

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

but the food nazis want you to have dry crumbley sausage

I think where @jtcBoynton was going was you would know if the center was 80F, 120F, or 140F.  Maybe they were put on frozen and cooked on high heat to char the outside, but the heat never got to the center. Sometimes 80F sausage can look like 130F sausage.  80 goes back on the grill. 130 goes in my belly. 

I take the temp of nearly all my food, but depending what it is and where I got it is what determines my finish temp.  Commercial sausages and hamburgers are 160F for me at a minimum. If I make the sausages or hamburger it is more like 130-140. 

i stopped years ago using a thermapen on burgers, it just ruins a burger, that and im ok with eating the burger raw when forming the patty

This.  Call me crazy but I taste my burgers / meatball mix before cooking it for seasoning.  Haven't gotten sick yet.

NorthPilot06

Also, when I get a subprimal from costco and cut it into steaks, I tend to snack on a few pieces along the way.  Probably dumb, but hasn't gotten me yet.

SmokenBonesATX

Would I have eaten it? Yep. I have and I would again. 

With that said, I wouldn’t let my pregnant wife or 2 year old eat it. 

GATraveller

I would eat it without question.  I also have the stomach of a billy goat.

Hans61

Sea2Ski said:

fishlessman said:

jtcBoynton said:

A good instant read thermometer would have settled this question. Two or three seconds would have told you if they met your standard for minimum safety temp. 

but the food nazis want you to have dry crumbley sausage

I think where @jtcBoynton was going was you would know if the center was 80F, 120F, or 140F.  Maybe they were put on frozen and cooked on high heat to char the outside, but the heat never got to the center. Sometimes 80F sausage can look like 130F sausage.  80 goes back on the grill. 130 goes in my belly. 

I take the temp of nearly all my food, but depending what it is and where I got it is what determines my finish temp.  Commercial sausages and hamburgers are 160F for me at a minimum. If I make the sausages or hamburger it is more like 130-140. 

They sat out on the counter for 1/2 hr. Grilled on weber felt plump and firm casings were cracking - usually I kinda reverse sear but this time just went completely direct

Hans61

@caliking my wife did microwave hers :-)

Phatchris

This is my new tried and true method for snausage, also cooked perfectly IMO

https://www.seriouseats.com/recipes/2012/05/grilled-italian-sausage-with-sweet-and-sour-peppers-and-onions-recipe.html

Hans61

Phatchris said:

This is my new tried and true method for snausage, also cooked perfectly IMO

https://www.seriouseats.com/recipes/2012/05/grilled-italian-sausage-with-sweet-and-sour-peppers-and-onions-recipe.html

I will have to give that a try! This was a deviation because I was rushing I usually set up a warm zone and a hot zone cook indirect until plump then sear. Never thought of adding in the veggies