Beef. It's what's for dinner.

[Donuthole]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

[old_gregg]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

we recently had the same situation with $50 worth of prime ribeyes. i threw them away.

[cowboy]

Yes. The only contamination that could make you sick on whole cuts is on the outside of the roast, and the heat from cooking it will make the roast completely safe. The inside of the roast has to rot from the outside, which takes a day or two at room temps. If you cook it to 150-180, no microbes will survive to make you sick, inside or out. Ground beef is a different story because the entire package has been exposed to air and microbes during the grinding process, which is why it shouldn't be thawed and re-frozen.

It was common practice on the ranch before 1982 when we sold out of the sheep business to hang ewe carcasses covered in burlap for the herders. It would hang outside for a week or more in temperatures up to 65. Herders would just cut the rind off and cook it without any problems. For pretty much every unprocessed red meat, fat will turn rancid first, so it will smell long before it becomes dangerous.

[Jeff Lebowski]

we recently had the same situation with $50 worth of prime ribeyes. i threw them away.

No!!!!!

[smokymountainrain]

Mrs. D got a roast out of the freezer yesterday to use for French Dip today. Set it, fully packaged on the counter at 5pm, but forgot to throw it in the fridge after a few hours to finish thawing in the fridge. So it sat on the counter until 6am, when I noticed it while making breakfast for my 5yo.

Is if safe to cook and eat? I say yes. Mrs. D says no way.

It is currently resting in our fridge. I fast-thawed another roast that we are cooking for the FD.

Safe. And I was going to say so even before reading Cowboys post. I promise!


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[old_gregg]

No!!!!!

not effin with rotten meat bro

[Jeff Lebowski]

not effin with rotten meat bro

I get it. I was reacting to the tragedy of the moment.

[beefytee]

I don’t know, but my wife would say meat should never sit out to thaw, it should always be refrigerated. She’s kind of an expert and has her food handlers permit. I’ve never heard of any issues though and if she wasn’t around, I would be fine with it.

[old_gregg]

I get it. I was reacting to the tragedy of the moment.

yes it was almost grounds for a divorce. was looking forward to it all week

[old_gregg]

I don’t know, but my wife would say meat should never sit out to thaw, it should always be refrigerated. She’s kind of an expert and has her food handlers permit. I’ve never heard of any issues though and if she wasn’t around, I would be fine with it.

i think this is right, though we frequently throw frozen stuff straight into the sous vide (i like to vacuum seal stuff before it hits the freezer)

[CJF]

I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.

[Jeff Lebowski]

I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.

I salute you sir.

Don’t forget to share pics.

[CJF]

I salute you sir.

Don’t forget to share pics.

I’ve got it in the sous vide now. I’ve documented each step. It was 47 degrees when pulled it. There was decent color and a strong smoke smell. Hopefully that flavor intensifies through the sous vide process.

[CJF]

Turned out really good.
Frozen solid out of the packaging.
50FB6FB8-BE7F-418B-BBF5-A08E2972F685.jpg

Seasoned and ready to go on the smoker.
67C95FC8-DD96-46FE-A2E9-53B41CD409DC.jpg

90 minutes at 180. Internal temp at 47.
A3358A3D-B3AE-4DF0-9299-5BB01C41FBF4.jpg

After 8 hours in sous vide at 122.
8646F779-BB88-4236-BA3E-13769164F592.jpg

After 7 minutes on each side at 450.
42DF8274-DB4C-4A4F-BA5D-56EB8927F9D4.jpg

[CJF]

Sliced

0267602C-A316-419C-8002-F8CDB76A2FDC.jpg

Really successful. Melt in your mouth tenderness while still getting a really good smoke flavor. I’m not sure a shoe with Spade L Beef wouldn’t be good. This was very good. I won’t do it this way every time but I’ll definitely add it into the rotation of special occasions.