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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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To the dog it goes!

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  • Huskee
    Administrator
    • May 2014
    • 15423
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
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      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    To the dog it goes!

    I don't consider this a "fail" per se, so not putting it into the FAIL! thread.

    I bought some nice looking beef short ribs on sale last fall. I dry brined them overnight, sealed them up in a Ziploc Freezer bag, put the bag in water to squeeze all the air out I could, put that bag into another plastic bag, and into the freezer.

    I pulled them out a couple of days ago to thaw and use for dinner. The ribs were covered in a thick layer of frost over 90% of the surface. Thick white frost. I scraped some off of one piece to reveal some tan fibrous looking meat surface. Freezer burn! Dog gone it. I tried to prevent this too. Lesson learned- I need a Food Saver!

    So instead of spending all day smoking them, knowing they'd turn out less than ideal, maybe even bad, I decided to bake them and give my dog a nice treat. The house smelled nice as they were baking- that warm unctuous rendering beef fat smell. The dog, he loved the one I gave him. He has 5 or 6 more for daily treats.

    Anyone have stories of frozen meat gone bad?
  • Spinaker
    Moderator
    • Nov 2014
    • 10963
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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    #2
    I had a similar story but with pork ribs. I put them in the freezer after dry brining, then put them in ZIPLOCS. No go. Just covered in frost. This has happened more than once to me. Thats why I stopped freezing the meat I buy. It just tastes so much better fresh and dealing with freezer burn is a pain in the back side. I would even get a little nervous with SRF sending me frozen briskets. I know, I know they are vacuum sealed.

    Comment

    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #3
      Oh yea, been there, done that!!! They don't call it a "food saver" for nothing. Wouldn't be without mine. Even have a backup unit just in case. I've found some vac-packed venison burger in my freezer that was older than I would ever admit to and it was just fine! Only time my dogs get freezer treats is if the seal is ever broken on vacuum bags.

      Comment


      • LangInGibsonia
        LangInGibsonia commented
        Editing a comment
        I absolutely HATE when the seal breaks!! It infuriates me! I know, I need to calm down but it's so frustrating to specifically try to save something in the best way you know how and have the method fail. I'm getting upset just thinking about it!

      • Willy
        Willy commented
        Editing a comment
        Bitten by the SENSELESS word limit again--see my post below.
    • richinlbrg
      Founding Member
      • Jul 2014
      • 1892
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #4
      I think you should have posted a pic of Murphee enjoying his treat! But that is just me.

      Comment

      • ChrisSpencer71
        Former Member
        • Mar 2016
        • 22
        • Regina, Canada (aka The City that Rhymes with Fun)

        #5
        Timely thread. I helped my Dad clean out his freezer last weekend. I had to throw out at least 10 prime rib roasts that were dated from 2012, among other thing. There was some meat that had been in there since 2008! You can only imagine how freezer burned that stuff was. In the end we ended up having to throw out four full black garbage bags full of meat. He was pretty mad, but what can you do? When my mom was still alive I encouraged her to buy a vacuum sealer but she was content with putting stuff in empty bread bags and using a twist tie lol I could not live without my vacuum sealer!

        Comment

        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #6
          I'm with Rich on the dog pic. BTW What rub does he prefer.
          Last edited by Jon Solberg; March 18, 2016, 11:30 AM.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            No rub, it was just dry brined before I froze it, then cooked.
        • Huskee
          Administrator
          • May 2014
          • 15423
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #7
          It was dark, no pic. But I should get one today. He's all muddy from the mudfest around here the last few weeks. Jon Solberg richinlbrg

          Comment

          • Strat50
            Former Member
            • Nov 2014
            • 511
            • Houston, Alaska

            #8
            Freezer burn (sublimation) just looks bad, but the meat is still, very edible. If you are slow cooking or braising, you will likely never be able to tell.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              I thought about it, but hated the thought of cooking all day and finding out they were yuck. So at least they're getting eaten!

            • fzxdoc
              fzxdoc commented
              Editing a comment
              good to know, Strat50.

              And P.S. it's nice to have you back!

              Kathryn
          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 4905
            • Charlotte, NC

            #9
            I've got three SRF steaks that have been in the freezer for almost a year. I'm afraid to check them as Imma gonna cry if they're bad.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Methinks they'd be ok, they freeze their stuff right whereas I clearly don't.
          • Willy
            Charter Member
            • Apr 2015
            • 1927
            • High Desert of the Great Southwest

            #10
            HorseDoctor and LangInGibsonia How often do you find the seals broken? IMHO, it happens all to frequently, 1 in 15 or so. Also, my Food Savers, which are used often but not heavily (2-3X per week?), tend to last only about three years. Very discouraging, but I can't live without it either. It is a nice tool, given that I live almost 80 miles from my butcher (Costco--LOL), but by the time I figure in the price of the machine and the bags, it isn't much of a money saver. I figure every package costs me around a buck.

            Comment

            • Karon Adams
              Charter Member
              • Feb 2015
              • 1515
              • Chattanooga TN
              • Karon Adams
                Consort of the Flame
                Cooking is a Sacred Endeavour
                Big Poppa's Drum conversion
                Maverick wireless meat & grill thermometers
                Thermopen Instant Read Thermometer
                Pit IQ blower

              #11
              If I may, if you plan to give them to the dog, do not cook them. cooked bones become elastic and tend to break into splinters rather than chunks. a dog can crunch up and digest raw bones easily (though never give any dog the leg bones of an ungulate, no matter how big the dog. the weight of the herd animal creates enough bone density on the leg bone that many dogs will break their teeth) A dog's digestive tract is designed to dissolve bones with ease. but, cooked bone are a different thing. if they splinter, they can slice through a dog's intestinal tract. especially fowl (which is why you always hear not to give them chicken bones. most people don't realize that is about cooked bones. a dog can easily eat every single part of a raw chicken. and will heartily thank you for it. Feet are a great treat)

              Something else you might consider, should this happen again, is just hanging onto those ribs for stock. just toss them into the stock freezer bag and make yourself some marvelous beef stock. which reminds me, it's about that time for me, too. Freezer burn is never a problem with that particular process. and, in that case, if you cook your stock all the way, you can then pulverize what's left of the bones and the dog can have THAT (as it will be mush)

              meanwhile, you can start with one of the hand vacuum Food Savers. less expensive and easier to use than the whole set up. great for Sous Vide, too.the only restriction is you can't use those as boiling bags. but you can use them in the sous vide or freezer like any zip lock

              Comment

              • LangInGibsonia
                Club Member
                • Jan 2016
                • 134
                • Gibsonia, PA (suburban Pittsburgh)
                • Lang Riley

                  Suburban Pittsburgh, PA

                  22.5" Copper Weber Original Kettle Premium (2016)
                  Slow n Sear
                  Grill Grates
                  Drip n Griddle

                  Camp Chef 24" Smoke Vault.

                  Cheap Blue Ember 3 burner gas grill.

                  ET-732
                  Thermopen

                #12
                Willy
                I don't find it happens all too often. Maybe 1 in 100. But I double seal all my seams. I've had my food saver for 3 years. It still works ok. Now that I'm processing all my own game animals I'm seriously considering stepping up to a professional vacuum sealer. They're much faster and more reliable. The one I have now is sloooooow.

                Comment

                • HorseDoctor
                  Charter Member
                  • Sep 2014
                  • 1147
                  • Central Iowa

                  #13
                  Originally posted by LangInGibsonia View Post
                  Willy
                  I don't find it happens all too often. Maybe 1 in 100. But I double seal all my seams. I've had my food saver for 3 years. It still works ok. Now that I'm processing all my own game animals I'm seriously considering stepping up to a professional vacuum sealer. They're much faster and more reliable. The one I have now is sloooooow.

                  Same here. We're careful with the seals & double seal some stuff. I also think that too much jostling around once they are frozen is a little tough on bags/seals. Have had as much trouble with fish done on a commercial vacuum sealer by a processor in Alaska as my countertop model though they are fast.

                  Comment

                  • Medusa
                    Charter Member
                    • Sep 2014
                    • 665
                    • For those who are about to Cook - WE SALUTE YOU!

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                    #14
                    Food Saver... "Don't leave home without it."

                    ( from the old AmEx commercial with Karl Malden )

                    Bet the dog had a good day!

                    -- Ed

                    Comment

                    • Huskee
                      Administrator
                      • May 2014
                      • 15423
                      • central MI, USA
                      • Follow me on Instagram, huskeesbarbecue

                        Smokers / Grills
                        • Yoder loaded Wichita offset smoker
                        • PBC
                        • Grilla Silverbac pellet grill
                        • Slow 'N Sear Deluxe Kamado (SnSK)
                        • Masterbuilt Gravity 560
                        • Weber 22" Original Kettle Premium (copper)
                        • Weber 26" Original Kettle Premium (black)
                        • Weber 26" Original Kettle Premium (light blue)
                        • Weber Jumbo Joe Gold (18.5")
                        • Weber Smokey Joe Silver (14.5")
                        • Brinkmann cabinet charcoal smoker (repurposed)

                        Thermometers
                        • (3) Maverick XR-50: 4-probe Wireless Thermometers
                        • (7) Maverick ET-732s
                        • (1) Maverick ET-735 Bluetooth (in box)
                        • (1) Smoke X4 by ThermoWorks
                        • Thermapen MkII, orange
                        • ThermoPop, yellow
                        • ThermoWorks ChefAlarm
                        • Morpilot 6-probe wireless
                        • ThermoWorks Infrared IRK2
                        • ThermoWorks fridge & freezer therms as well

                        Accessories
                        • Instant Pot 6qt
                        • Anova Bluetooth SV
                        • Kitchen Aide mixer & meat grinder attachment
                        • Kindling Cracker King (XL)
                        • BBQ Dragon
                        • Weber full & half chimneys, Char-Broil Half Time chimney
                        • Weber grill topper
                        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                        • Pittsburgh Digital Moisture Meter

                        Beverages
                        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                        • Most favorite beer: The one in your fridge
                        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                        About me
                        Real name: Aaron
                        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                        Occupation:
                        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                      #15
                      Karon Adams Thanks! Even thick short rib bones aren't safe cooked? My dog has always gotten our leftover pork rib bones, and he chews on them and then they lay there still intact until we toss em in the trash can. I was for sure the even thicker short ribs bones would be fine.

                      Comment


                      • CeramicChef
                        CeramicChef commented
                        Editing a comment
                        My vet recommends that we NEVER give our dogs bones of any type. EVER! He said he's bought a couple of high end SUVs rescuing dogs that were given bones by well-intentioned owners.

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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