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Recent content by so1911
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Hi folks. I am following bear's recipe, pulled it out of brine and rinsed last night. Put in fridge uncovered to form pellicle. I was planning on smoking them today but a rainstorm came thru. Is it fine to cover with saran wrap even after pellicle is formed? Thx
Thanks so much for the advice and replies.
The dog and I ate a bunch of it, and it turned out excellent. The rest was sadly tossed. I definitely learned my lesson with blindly trusting these remote thermometers/alarms... I've done a bunch of overnight cooks without an issue.. At least we...
I'm definitely a stickler for food safety, but this is right on the fence of commercial food safety guidelines (I think?) which gives some leeway. Would love to get more input, no harm in leaving it in the smoker while waiting for replies. Meat is up to 170f and climbing.
After a bunch of reading, I think it is safe. Most likely the grill slowly cooled off, so it would have had to be above 140f meat temp through the night. It's unlikely it was below 140f for 4 hours or else the egg would've been cold.
Still, the pregnant wifey won't get any. Just me and the...
Is it still a risk, since the grill didn't go below 130f?
If the grill were cold or fire completely out I'd toss it no question, but if beef bacteria grows below 130f then isn't it technically still safe?
I had a beautiful brisket on my egg, went to bed with a temp alarm set and grill chugging along at 205f. Meat was around 130f at that time.
Woke upto a warm egg and brisket.
No idea if it got up to 160f and came back down or what happened. I do know that the alarm didn't go off or didn't wake...