My local butcher has a 10% off on Senior's Day, Tuesday. Tri Tip was on "Special" this week at a lower price, so I took advantage of those discounts and got a Tri Tip this week. Into the fridge it went for an overnight dry-brine with the plan to get it on the smoker Wednesday. Turned on the pellet smoker and the igniter rod failed almost immediately and tripped the ground fault breaker. Rec Tec, and their fabulous customer service, has shipped a replacement rod but it won't arrive until Saturday. That Tri Tip has been in the fridge all this time, and I wonder if it will be safe to consume.
Announcement
Collapse
No announcement yet.
Is It Safe?
Collapse
X
-
Club Member
- May 2017
- 3260
- North Central Washington
-
KBQ C-60
PK360
Thermoworks Smoke
Thermoworks Thermopop
Thermoworks Dot
I'll cast a yes, but that is just me. If it seemed suspicious on cook day the dogs would get it. Here's a link I found that may be helpful to you until others chime in. https://www.foodsafety.gov/blog/meatinrefrig.html
- Likes 1
-
I think it should be fine, especially since you brined it, but give it a good whiff and trust your nose. I recently heard Pat LaFrieda say "when people ask me how to tell if their meat has gone bad I tell them that meat is going to taste how it smells."
Comment
-
I used to work in a butcher shop, and gave pretty much the same advise. Never got anybody sick to my knowledge. That said, I have subsequently learned that the human nose is not 100% foolproof for such purposes; nevertheless, I still consider is a good (and my primary) guide--if it smells like something I wouldn't eat, I don't eat it, otherwise, I do.
-
I agree. Similarly, it's possible to cook meat the same day you buy it, and well before the expiration date, and it's possible for it to be "bad" as well. Nothing is guaranteed.
-
-
I imagine it's OK if its been refrigerated this whole time (and hopefully covered? though that's not SUPER key), and particularly if you're gonna cook it low and slow. If you happen to have a sous vide cooker, I'd maybe give the smoker a pass on this one and SV it, allowing you to hold it at temp for several hours and essentially pasteurizing it just to be sure. And regardless of the way you cook it, I might take this one up to medium or even bordering on medium well vs. say medium rare, again just to be on the safe side. I've even heard of folks doing tri-tip like a brisket, up to ~200 though that's not terribly common. Chances are you're fine, but use your best judgement and give it a good sniff certainly.
Comment
-
Administrator
- May 2014
- 19028
- Clare, Michigan area
-
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
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- 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- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
-
Club Member
- Aug 2017
- 10015
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Yes here as well. The USDA guideline says 4-5 days which usually means at least a week for roasts. I've found that salt brining also helps because it helps lock in the juices that tend to leak out when meat sits for an extended period. I also suppose (but I'm not a food scientist) that the brining process may cut down on bacterial growth. So again, all things point to you being ok.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment