Recent content by gitterson

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  1. gitterson

    Danger Zone - Yes, another question...

    Ok, last question here...I think.  :) A (documented) mistake I made was pressing the probe in at the onset, potentially pushing any bacteria from the surface into the meat.   With everything in mind that is represented in this thread, I wonder if I can just cut (rather than pull) about an inch...
  2. gitterson

    Danger Zone - Yes, another question...

    David- Before going to town on me, I wish you would have actually read what I wrote: "I *think* I'm going to let the shoulder finish out, pull it and freeze it for myself.  If it *did* turn, at least it will be only me that finds out.  If it did NOT, then I have a whole mess of lunches for the...
  3. gitterson

    Started in the Pork forum....asked (nicely) to come sign in

    Name:  JB Occupation:  Software Design Hobbies:  Recording and playing music, most sports, BBQ (duh), and most recently (and importantly), being a daddy! BBQ story: I've got some friends who have always been BBQ snobs.  You know the type (look in mirror - now)...the ones who are quick to...
  4. gitterson

    Danger Zone - Yes, another question...

    Indeed Dave, lesson learned. I'd have rather learned it with...say, a package of chicken legs.  :) I *think* I'm going to let the shoulder finish out, pull it and freeze it for myself.  If it *did* turn, at least it will be only me that finds out.  If it did NOT, then I have a whole mess of...
  5. gitterson

    Danger Zone - Yes, another question...

    Ok, the ribs are off.  Slightly overdone unfortunately (though still pulling and not falling). I had a bone and my brother ate a bone.  If we're not tossing chunks by tomorrow, we should be ok...yeah, I know - that's no measure of safety.  :) I put them right in the fridge.  In theory, that...
  6. gitterson

    Danger Zone - Yes, another question...

    ....the next question is, if I go forward with it: What do I do? Should I refrigerate IMMEDIATELY and warm them up faster than I normally would?  I usually do 250-270 for a couple of hours to warm it up. Thanks. JB
  7. gitterson

    Danger Zone - Yes, another question...

    Hey all.  Thanks for the replies.  A couple of things: The butt was in the (cryo?) pack longer than the ribs.  It was still on the table, but probably only 2 1/2 hours out of the package.  That would *likely* keep it cooler longer. To try to answer some questions: Yes, it came from the...
  8. gitterson

    Danger Zone - Yes, another question...

    Ok, I'm sorry to ask this as I've seen some existing threads - read MANY actually.  As this is a potential safety issue, please allow me some leeway in asking a specific question for my specific issue. Background: I smoke a mess of ribs, boston butts and brisket for about 70 people every year...
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