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Would you eat it?

njlnjl Posts: 965
This is half a london broil that I'd food savered and froze 7 months ago.  I defrosted it in the fridge, marinated it 24h, then smoked it last night (to 140F IT).

Is this a combination of smoke ring and freezer burn?



  • CharlesmaneriCharlesmaneri Posts: 1,295
    I would at least taste is and go from their if it taste good eat if not throw away of feed to the dog
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • I'll be honest... it doesn't look all that appetizing but, I agree with @Charlesmaneri; try it and see.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • HotchHotch Posts: 3,381

    No, and if I liked the dog he would not get any.

    Now my neighbor's dog? Yes, the whole thing.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • hapsterhapster Posts: 7,502
    I did one a several months ago... cooked the whole thing and food saved & froze half. Thawed the half months later in some simmering water in the food save bag. Tasted even better than the first half
  • SmokeyPittSmokeyPitt Posts: 9,990
    Just double checking- was it cooked when you food saved and froze, or raw? 

    If it was raw, then I would say it is fine.  If it was cooked (twice) then it is more iffy. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • EggcelsiorEggcelsior Posts: 14,134
    Frozen food can dry out but I have no experience with Foodsaver bags, as 7 months seems pretty short.

    I wonder if the edges slightly desiccated which allowed for better uptake of marinade between the muscle fibers. What was in your marinade?
  • njlnjl Posts: 965
    Marinade was Ken's Italian salad dressing (basically oil and vinegar).   I taste tested one slice and it was fine.  I sliced about half of it, added some BBQ sauce, microwaved it to warm it up (it's been in the fridge overnight since I smoked it last night), and made a nice sandwich with it. 

    I'll let you know tomorrow if it killed me.  :)
  • fishlessmanfishlessman Posts: 23,915
    i would eat it, if it didnt taste that good it would become chili
  • I've ate a lot of worse looking things than that!
    Cherry Hill, NJ
  • SkiddymarkerSkiddymarker Posts: 8,405
    The nose knows - how was the smell? Looks like most stuff that comes off the mystery meat shelf in my freezer. It was a combination of freezing then marinating I'm thinking. Looks fine, but then I have no standards. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • FoghornFoghorn Posts: 6,897
    I would definitely eat it.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Little StevenLittle Steven Posts: 28,817
    It's your marinade drawing in. It would continue through the frozen period as long as it's there. 


    Caledon, ON


  • calikingcaliking Posts: 11,848
    I would eat it. Even if it is freezer-burned, its not toxic. Go for it! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TUTTLE871TUTTLE871 Posts: 1,316
    I'd eat it, you can slice it thin and cook it in some Au Jus and make French Dips.

    "Hold my beer and watch this S##T!"


  • NPHuskerFLNPHuskerFL Posts: 17,216
    Looks better than a MRE. 8-}
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • TerrebanditTerrebandit Posts: 1,749
    Dave - Austin, TX
  • JRWhiteeJRWhitee Posts: 4,881
    I'm with Smitty, the nose always knows...
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Little StevenLittle Steven Posts: 28,817
    Seriously, the marinade cooked it. Think ceviche


    Caledon, ON


  • njlnjl Posts: 965
    edited March 2014
    The smell when I opened the food saver bag it had been in since August was odd.  Not a rotten smell, but not a normal fresh meat smell.  The color was kind of more grey than red too.  I was tempted to toss it in the trash right then, but figured I may as well cook it and see...can always throw it out later.

    I didn't realize an oil and vinegar dressing would be acidic enough to cook it ceviche style.  I've eat fish done that way...but someone else prepared that.

    I finished it today for lunch, BBQ sandwich again.  It was actually really good.

    I forgot to mention, after it defrosted, I jaccarded it before putting it in a ziplock with the Ken's Italian to marinate for 24h.

    It was amazingly tender, especially considering it was London broil.
  • RzeancakRzeancak Posts: 192
    hell yea chow down!
    A child can ask questions a wise man can't answer!!!
    Large @ Small BGE 

  • DMWDMW Posts: 13,451
    edited March 2014
    It was the vinegar that cooked it. The stabbing you gave it with the jaccard allowed the vinegar to really get in there.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
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