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It's a Monster. 1st Italian Beef with Qview - Page 3

post #41 of 71
GOOD JOB INDEED!!!! PDT_Armataz_01_37.gif
post #42 of 71
Man that looks awsome! Any ideas on what's in the rub?
post #43 of 71
Beautiful man. If you need any help eating it. I would be happy to volunteer.
post #44 of 71
Great post Oneshot! You have a way of keeping us on the edge of our seats!points.gif
post #45 of 71
Thread Starter 
Thanks for the compliments everyone, I really enjoy posting these pics for y'all and wish you could taste it through the puter.....

Billbo, I like to make it fun and put a little tease to it.....LOL PDT_Armataz_01_12.gifPDT_Armataz_01_34.gif
post #46 of 71
Why did you start the smoker at 180 for an hour then increase it to 225?
How long did it take to reach the 130ish temp you pulled it at?
Why did you pull it at the temp you did?
post #47 of 71
Thread Starter 
I use a Traeger smoker and it has a "smoke setting" that gives it a really good smokin. The temp at that setting is 180* to 200*.
Then after that I bring the temp up to 225* to continue smoking and bring up the internal temp.
From start to finish it took 5 1/2 hours.
I like it rare, so I pulled it at 130*, wrapped it and let it rest/cool and out it into the fridge to cool all the way for slicing.PDT_Armataz_01_34.gif

Here's a link if you want to see what they do: http://www.traegergrills.com/?gclid=...FRcXIwodykaQ-A
They also have some great rubs...
post #48 of 71

I can appreciate you likeing your meat "rare" but one thing that concerns me is that chunk of beef never made it to 140 degrees. In addition, I'm not sure how long it sat around before you sliced it and put it in either the fridge or freezer. http://www.fsis.usda.gov/Fact_Sheets...eets/index.asp

You might want to take a look at the Fact Sheet pertaining to minimum recommended internal temps for that cut of meat. It also appears that food safety has become some what of a dead issue since the chicken dripping issue came up. 8 OTBS members missed this fact, or just failed to mention about this 25 lber never making it to 140 degrees. Imo, this is not a good thing for new members who happen to read these kind of things. Maybe a short overview of food safety should be included in the online e-course.
post #49 of 71
Thread Starter 
Not to worry Mikey. Earlier in the thread I wrote that when I pulled it I also wrapped it to rest which still brought the internal temp to about 140*.
Then I wrote that I let it cool down a little before I put it in the fridge overnite to cool down all the way for slicing. That's most likely why nobody else mentioned these issues. Did you read all of my posts in this thread????PDT_Armataz_01_34.gif
post #50 of 71
There's no way that thing hit 140. I might buy 135, but not 140. Sure did read them all. But that's besides the point. The simple fact of the matter is it didn't get to 140 degrees in 4 hrs or less. End of story.
post #51 of 71
That was my concern also. The temp you decided to pull it at is your choice, but you're risking food poisoning if the meat doesn't reach 140 degrees within the recommended 4 hrs. It was pulled at 5 hours at a temp of 131. Even if it did get to 140 (which I doubt) it still was outside the recommend window.
post #52 of 71
Thread Starter 
For arguements sake, The thread is Italian beef, which means it will be cooked again in au jus, that should kill anything lurking. I'm not saying you're wrong, but I've been eating very rare meat all my life and I'm still kickin. I know that a steak cooked on the grill doesn't hit 140* yet people eat them like that all the time. I'm 53 and feel like I'm being scolded and don't really like that feeling. Perhaps you should change your tact.
post #53 of 71
I don't think anyone is "scolding" you and there's no reason to get defensive about the situation. Some folks here take food safety somewhat seriously. Feel free to smoke or cook your meat as you see fit. I thought my "tact" was pretty reasonable. And FYI there's a huge difference between a steak and a 25lb chunk of beef.
post #54 of 71
Thread Starter 
There is "NO" difference. Bacteria is bacteria, period. Your tact was offensive to me. A suggestion is one thing, but you harp on it like the food police. Your tact would most likely scare off a newbie and your personal profile picture explains your degree of tact. As I stated, this is Italian beef and will be cooked again before consumption, that is the end of the story.
If you wish to continue further, please use the pm option.
post #55 of 71
Thread Starter 
The "intact muscle" rule for commercial USDA products allows an intact muscle to be cooked to rare using low temp. Provided it has not been punctured.

(Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more).
post #56 of 71
I borrowed these quotes from bbally in his Food Safety and Low and Slow Discussion post.

I'd be fine with it the way Oneshot did it, assuming it meet one or both of the above guidelines.
I think a healthy discussion on proper food prep and cooking is good for everyone from the newbie to the seasoned pro, but lets keep it friendly :)

And thanks for the Q-view Oneshot it looks great! Can ya share some history of the Italian sammie? Some of us never heard of it.
post #57 of 71
Thread Starter 
Dan, thanks for the confirmation of food and temp facts. I don't venture to far from the safety "guidelines" on cooking meat. Believe it or not I have no wishes to eat and make myself or anyone else sick. Before people comment on safety they should first make sure they are correct on the information they are talking about. If they are unsure of the circumstances they should ask the person questions through a "PM" to find out the facts instead of acting like a know it all and causing that person embarassment or ill feelings. Better yet would be to notify admin. or a mod to take the required action. The site staff here are very knowledgable and can handle these type situations very well.

It has been brought to my attention that a lot of people here don't know what an Italian beef sammich is so I will make a post on them with Qview here today and explain how to make them. Another fun thing for me to do....I love it and get to share back some of my knowledge, that's what makes this forum great.PDT_Armataz_01_34.gif
post #58 of 71
I see no need for anyone to get their skirt in the air over this. It is a solid piece of beef ... not poultry. We all know about the dangers of bacteria and I too am guilty of eating "under cooked" beef for most of my life. Now give me a piece of chicken that even hints at under cooked and I will walk.

I say to each their own. Why make this fantastic piece of meat an issue and take away from the excellent turn out???
post #59 of 71

Anyone ever heard of steak tartare?!? Take two kinds of RAW beef, grind it up mix it and eat it!

((sounds sick as hell to me, but some folks do it!))

I appreciate the fact that people here are looking out for our safety, but at the same time, it's also too easy to get wrapped up in the whole 140 in 4 hours deal...especially with USDA Grade A beef.

I did my first smoked Italian beef sammies about 2 weeks ago...mine was only a 4 pounder. I took it to 132° and then double-foiled it and into the cooler...90 minutes later it was at 137° when I sliced it. Yummm!
post #60 of 71
Thread Starter 
PC, thanks for the compliment, and well said...PDT_Armataz_01_34.gif
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