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henapple
Posts: 16,025
I've had a 4lb prime rib in the fridge for 30 days. it's hard as hell and dark... still good? I know there's a lot of old threads but I didn't want to piss Fred off.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Stike just posted in the other thread. Or did he? )
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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that's from 2011.... I'm not even gonna look at it...Green egg, dead animal and alcohol. The "Boro".. TN
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It's fine. Just trim the dark stuff off. Give it 15 more days to hit the "sweet spot".
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Did you forget you cooked it and thats just the bark? I would just take a bite and see.
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I'd give a chunk to the cat, then observe for a couple of days.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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All food technology changes every year. Those old threads are talking about BBQing wooly mammoth with stalls caused by collagen breakdown.
______________________________________________I love lamp.. -
so I'm good? do I throw it on or trim it first?Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:so I'm good? do I throw it on or trim it first?
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You aren't even getting to the good stage yet. I've gone 4 months. stike said 75 was the max that he could notice a difference. You could cut some steaks off. Don't trim it. Take the very end off for a cooks treat. They will cook faster than a regular steak.
Steve
Caledon, ON
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Village Idiot said:I'd give a chunk to the cat, then observe for a couple of days.
______________________________________________I love lamp.. -
it's small... could I just cut it into steaks. thanks for the helpGreen egg, dead animal and alcohol. The "Boro".. TN
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Sorry man. I have only done whole primals. Didn't see that it is just four pounds. Did I spell four right?. You may be better to cook it, but I don't know.
Steve
Caledon, ON
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