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Is my food still ok to eat?

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  • jumbo7676
    Club Member
    • Jun 2018
    • 300
    • Centreville, VA
    • GMG Daniel Boone

      Weber Spirit E-310

      Weber Performer Premium 22"
      Slow 'N Sear 2.0
      Drip 'N Griddle Deluxe
      EasySpin Grate

      Weber Kettle Premium 22"

      Weber Smokey Mountain 14"

      Maverick XR-50

    Is my food still ok to eat?

    Had a cook planned Sunday. Two pork shoulders on the pellet pooper followed by some short ribs that were pulled from a 72 hour SV bath Sunday morning. The shoulders were on and I started feeling pretty miserable. Was able to stick it out until they were around 160, but decided I had to put them in pans, cover with foil, and move inside to the oven so my wife could finish them because I needed to crash in bed. The ribs, fully cooked in their vacuum sealed bags, would stay in the fridge until I could get to them.

    That was Sunday. It is now Friday and I finally feel somewhat human again. Ribs have been sitting in the fridge, sealed. Pork was pulled and sitting in the fridge in pans covered with foil, not sure how tightly covered. Is it too late to eat/freeze this stuff?

  • smokin fool
    Club Member
    • Apr 2019
    • 1867
    • Mississauga, Ont

    I'd personally toss it, you just recovered from some malady and food poisoning isn't going to help.
    One thing I have learned thru this site and at the Moderator's insistance if its even questionable no use making people sick.
    There is an article by Meathead on this site about this subject.


    • jumbo7676
      jumbo7676 commented
      Editing a comment
      That's what I was thinking. Guess I was just looking for confirmation before tossing about 9 lbs of cooked pork.
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4963
    • Winchester TN
    • Hardware
      Blackstone 36” Griddle
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney starters (regular and half).
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

    I’ve had food poisoning 1 time and that was something I never want to go through again. 2 days maximum for cooked food in the refrigerator for me. I’d rather not make others sick too.


    • jumbo7676
      jumbo7676 commented
      Editing a comment
      I've never had it, but never want it.
  • Donw
    Club Member
    • Jul 2017
    • 3132

    I always take a look at https://stilltasty.com/ to get their range. They give 3-4 days as the range for cooked pork in a refrigerator. It would be tossed in our house since about 6 days have elapsed.


    • jumbo7676
      jumbo7676 commented
      Editing a comment
      They came off late Sunday night, so it has been about 4 1/2 days since cooked. But if 3-4 days is the cutoff, I'm not going to risk it. Especially after what I'vw gone through this week.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3315
    • Northeast Washington
    • KBQ C-60
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    If I have any doubts I give it to my dogs. Wait a minute, you are a dog! ;-)


    • Bkhuna
      Club Member
      • Apr 2019
      • 521
      • Merritt Island Florida

      SV ribs are OK. If they stayed in the bath long enough to be pastuerized I don't you have ro worry.


      • dubob
        dubob commented
        Editing a comment
        That would be my take as well. 72 hours pasteurized them and they are sealed. I'd finish and eat the ribs for sure, but toss the shoulder.

      • JGo37
        JGo37 commented
        Editing a comment
        Concur completely
    • grantgallagher
      Club Member
      • Feb 2018
      • 1033
      • NJ

      I regularly keep pulled pork in the fridge and eat it for a week b/c there is typically too much of it. Never been bad for me but to each their own and def not recommending it per se.


      • FireMan
        Charter Member
        • Jul 2015
        • 7709
        • Bottom of Winnebago

        Try it, let’s see what happens! 👍


        • JGo37
          JGo37 commented
          Editing a comment

        • HouseHomey
          HouseHomey commented
          Editing a comment
      • Huskee
        • May 2014
        • 15146
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

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

          • 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

          • 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)

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

        I've eaten smoked pulled pork that was 7 days old in the fridge, maybe 2 or 3 mo ago. Not that I really wanted to, but I was hungry. Heated up like new, tasted great, and I was fine. YMMV.


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Ditto, lol!
      • mountainsmoker
        Banned Former Member
        • Jun 2019
        • 1850
        • Bryson City, NC

        My wife and I frequently eat pulled pork that is 6-7 days old since there is only the 2 of us. If you are worried freeze it right now. Then on the day of serving heat it up to at least 165. Use small bags so it freezes fast.


        • Polarbear777
          Club Member
          • Sep 2016
          • 1707

          “Once the pork is cooked, you can chill it in the refrigerator for up to a week before continuing, or just go straight to the finishing steps. @



          • Polarbear777
            Polarbear777 commented
            Editing a comment
            So SV ribs should be okay.

          • JGo37
            JGo37 commented
            Editing a comment
            Absolutely - as mentioned before, they are fully pasteurized. Sealed pasteurized meats are okay - I use them at a weeks gap a lot.
        • HouseHomey
          Club Member
          • May 2016
          • 5311
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          I’d eat it.


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I would, too. But I wouldn't suggest anybody else follow my example.

          • HouseHomey
            HouseHomey commented
            Editing a comment
            Dewesq55 Yeah, I never been accused of being the most intelligent guy in the room.

          • Dewesq55
            Dewesq55 commented
            Editing a comment
            HouseHomey For me, if it passes "the sniff test," I'm probably gonna eat it.
        • tbob4
          Charter Member
          • Nov 2014
          • 2390
          • Chico, CA
          • BBQ's
            California Custom Smokers Intensive Cooking Unit
            California Custom Smokers Meat Locker
            Santa Maria Grill
            Vision Grill

            Sierra Nevada IPA


          Here is the problem I have - I would eat it. However, in your scenario my wife would have thrown it out. She really is the boss when it comes to food safety. Unfortunately, she has the credentials to go with it. When she goes away to visit her mom, I throw all her rules out the window and I never get sick.


          • HouseHomey
            HouseHomey commented
            Editing a comment
            I would be worried when she starts going to see her mom more often.

          • tbob4
            tbob4 commented
            Editing a comment
            HouseHomey - hahahahahahaha. So many responses are going on in my mind that are making me laugh but that would be flagged by someone. Good job!!!! I am really chuckling at it hard.
        • jerrybell
          Charter Member
          • Aug 2014
          • 344

          I would freeze it today and make sure to eat it the same day when you reheat.


          • Red Man
            Club Member
            • May 2018
            • 1066
            • Western Washington

            I wouldn’t worry about 4 or 5 days for the pulled pork. It might’ve dried out a bit if it wasn’t sealed up. I’d eat some to see how it is.




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