Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I Should Be Banned For This Crime
Yup, you guessed it, we both forgot and it stayed out overnight. Got up this morning and temped the brisket, 60 F.
RECOVERING BUBBLEHEAD
Southeastern CT.
Comments
-
Roll with it, DO NOT throw it out!
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
You have been banished from the forum, but I went to the buffalo God' and got you reinstated. There are others here that have done far worse. I am lucky I am still allowed in here.
Don't ask.
I am here for you brother."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Ol' Mortimer can get it right.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I'm failing to see the real problem here. Takes a LONG time to thaw. Just rinse it and cook it.Dallas (University Park), Texas
-
Sorry to hear about that. Sounds like a Plan B grocery store trip is in order.
-
I hope someone chimes in with science soon-ish. But for the center of your brisket to come to 60F, I suspect that the thinner, edges of the meat have been in the danger zone for quite some time.
The real danger isn't the bacteria, which will die in the cooking process, it's the toxins that they leave behind. I would be very discriminating with your senses. If it has a signs of spoilage (Smell, slimey or sticky feel) I would urge safety.
I've been trying to find some kind of temperature equation online to help you try to identify how long the brisket has been above 40F, but haven't been successful thus far.
XL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:
I hope someone chimes in with science soon-ish. But for the center of your brisket to come to 60F, I suspect that the thinner, edges of the meat have been in the danger zone for quite some time.
The real danger isn't the bacteria, which will die in the cooking process, it's the toxins that they leave behind. I would be very discriminating with your senses. If it has a signs of spoilage (Smell, slimey or sticky feel) I would urge safety.
I've been trying to find some kind of temperature equation online to help you try to identify how long the brisket has been above 40F, but haven't been successful thus far.
-
DoubleEgger said:johnnyp said:
I hope someone chimes in with science soon-ish. But for the center of your brisket to come to 60F, I suspect that the thinner, edges of the meat have been in the danger zone for quite some time.
The real danger isn't the bacteria, which will die in the cooking process, it's the toxins that they leave behind. I would be very discriminating with your senses. If it has a signs of spoilage (Smell, slimey or sticky feel) I would urge safety.
I've been trying to find some kind of temperature equation online to help you try to identify how long the brisket has been above 40F, but haven't been successful thus far.
I agree. I tried to use the equation coroners use for dead bodies, in reverse. Didn't work and I wasn't sure how to adjust it accurately.XL & MM BGE, 36" Blackstone - Newport News, VA -
I'd toss it. Especially if you're having guestsMilton, GA
XL BGE & FB300 -
-
I’d cook it. You’ll be cooking the meat for hours above 160F. 160F is the temp in which all bacteria is instantly killed and the temp at which it is safe to eat.
Just my 0.02
Large BGE - McDonald, PA -
_________________________________________________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 GroupJohns Creek, Georgia -
My vote is buy a new prime brisket from Costco an ounce of prevention is worth more than a pound of cure - uncertainty in this situation is not justifiable“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
RedSkip said:I’d cook it. You’ll be cooking the meat for hours above 160F. 160F is the temp in which all bacteria is instantly killed and the temp at which it is safe to eat.
Just my 0.02MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
johnnyp said:I agree. I tried to use the equation coroners use for dead bodies, in reverse. Didn't work and I wasn't sure how to adjust it accurately.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
not sure I'd thaw any chunky meat by leaving it out on the counter. It isn't worth the potential for future unpleasantries.
Pop it in the fridge couple days ahead of time and no worries or reminders needed.
twww.ceramicgrillstore.com ACGP, Inc. -
Thawing anything bigger than a slab of ribs is a pain in the a$$ IMHO“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
tjv said:not sure I'd thaw any chunky meat by leaving it out on the counter. It isn't worth the potential for future unpleasantries.
Pop it in the fridge couple days ahead of time and no worries or reminders needed.
tMMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Ouch. I have felt your pain, although not with a brisket.
Phoenix -
CTMike said:tjv said:not sure I'd thaw any chunky meat by leaving it out on the counter. It isn't worth the potential for future unpleasantries.
Pop it in the fridge couple days ahead of time and no worries or reminders needed.
twww.ceramicgrillstore.com ACGP, Inc. -
In regards to the cook it or toss it question. Ask anybody on this forum who has had a bout with food poisoning that if in the midst of their struggles would they pay $100 to be rid of the experience immediately?
The answer would be across the board 100% yes. $100 should cover whatever meat you're planning on cooking.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
YEMTrey said:In regards to the cook it or toss it question. Ask anybody on this forum who has had a bout with food poisoning that if in the midst of their struggles would they pay $100 to be rid of the experience immediately?
The answer would be across the board 100% yes. $100 should cover whatever meat you're planning on cooking.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum