Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: 02ebz06 on June 06, 2022, 10:04:25 AM
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So I found this NY Rib Roast in the back of the Freezer, that had been there since 2020. ???
Thought it would be a good idea cook it. Hahaha
I have the the Memphis set to350F and plan to pull when IT is 140F.
Does 350F sound right for temp and IT of 140F for medium ?
EDIT: Put the probe in and temp at very center was 29.8F. I guess that's close enough to call defrosted. ;D
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Waiting for this one.
It sounds like some of my freezer finds. I clean and defrost mine at least once a year, Try to rotate things around but still find old things in it.
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I think vacuum sealing a giant plus for keeping things in a freezer for a long time.
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At that temperature I think once it's pulled it'll carry over 10° because even of the size. If you want 140 I'd pull it at 130.
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I was just googling that and came up with similar (will rise 5 degrees after pulling off grill).
Just reset the the Smoke Alarm to 132.
Thanks
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Be interesting to hear and see the results.
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Just took it off. Looks like we will be eating lunch a little early.
Didn't trim any fat and put it in grill fat side down.
So, a little scrapped off as I was taking it out.
Took 3 hours at 350F.
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Well, we had a procedure screw-up.
Neither of us were watching the thermometer, and as a result Potato and Asparagus didn't get started until the timer went off.
As a result, it sat for about 20 minutes and kept cooking. Very little pink.
Didn't get overcooked thank goodness, still nice and moist.
Next time will set alarm for another 10 minutes early so we get reminded to start the sides before it is ready to come off.
Still a great meal.
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I was afraid it could easily be 15° carry at that temp and time, but it is hard to get folks to buy into that! I would have told you to pull it at 125°, but I know that would not have been listened to.
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Is that really a 22 year old piece of meat or did you mean to say 2020 in your initial post.
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I was afraid it could easily be 15° carry at that temp and time, but it is hard to get folks to buy into that! I would have told you to pull it at 125°, but I know that would not have been listened to.
Don't think it affected taste any, just the looks. Lesson learned..
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Is that really a 22 year old piece of meat or did you mean to say 2020 in your initial post.
Oops, yes 2020, I fixed it. Thanks.