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Post by ratpack on Oct 7, 2014 21:13:13 GMT -5
I bought a boneless rib loin at store about 10 days ago. Have kept it in the sealed package in refrigerator. I want to try smoking it and going to friends this Sat night. Questin I have is has the beef been in refrigerator too long? Thought I would have cooked it earlier but I didn't. Thinking if still ok to cook, I should open up, base in EVO and add salt and pepper rub (with maybe Montreal Steak Seasoning too) and then rewarp tightly and put back in frig until Sat? Would appreciate advice. Thanks.
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Post by BBQ Butcher on Oct 9, 2014 15:10:52 GMT -5
I bought a boneless rib loin at store about 10 days ago. Have kept it in the sealed package in refrigerator. I want to try smoking it and going to friends this Sat night. Questin I have is has the beef been in refrigerator too long? Thought I would have cooked it earlier but I didn't. Thinking if still ok to cook, I should open up, base in EVO and add salt and pepper rub (with maybe Montreal Steak Seasoning too) and then rewarp tightly and put back in frig until Sat? Would appreciate advice. Thanks. Sorry for the late reply, but just spent a week in the hospital If the beef was cryovaced, it should be fine. If just regular butcher film, it will let you know as soon as you open the package up. If it's not's too bad, wipe down with a mix of baking soda and water. Dry. Season as you were planniing
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Post by ratpack on Oct 10, 2014 11:08:45 GMT -5
Thanks and hope you fully recover soon!!!! Opened up this morning (10-10). Gray green color with slight slime (?) and very slight odor. Refrigerator was at 36 and package said to sell by 9-25. Used soda solution to wipe carefully. Trimmed about 1/4 inch from under (non fat) side. Put good layer of EVO and then generous layer of half kosher salt and coarse ground black pepper. Double wrapped in cellophane and back in refrigerator. Plan to take out in morning, give hour to warm to room temp and then cook at 250 on ceramic smoker with oak chunks mixed in with charcoal. Expecting to take about 15 min per pound and take off at 125. Will double wrap in foil, wrap in towel and rest in dry cooler for 2-3 hours. This is my first, so please offer suggestions As always really appreciate your advice.
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Post by BBQ Butcher on Oct 10, 2014 11:39:21 GMT -5
I would put it on the grill 'cold', for a couple of reasons.........1) that older meat doesn't need 'room' temp and 2) cold meat will take smoke a little better. Might have to cook it a little longer
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Post by ratpack on Oct 10, 2014 12:12:41 GMT -5
Thank. Will let you know how it comes out.
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