I'll second this one.. If it's not gone in three or four days there was probably a reason for that and it shouldn't be allowed to take up space better food could be held in. Not sayin my wife can't cook good,,,, just sayin..
I'll second this one.. If it's not gone in three or four days there was probably a reason for that and it shouldn't be allowed to take up space better for could be held in. Not sayin my wife can't cook good,,,, just sayin..
You gonna show her this post and ask her opinion, Dan?
I think 5-7 days usually but I have gone as far as 10 days and I'm still here to talk about it........
Glad someone else said it. I can be bad sometimes when it comes to using leftovers. But I won't go past 7 days. PERIOD. Usually I have a plan for it and used within 3 days. If not, it's vac'd and frozen for a later date.
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I'll go 7 days if I know it has been properly handled from start to finish. Hasn't killed me yet.
I often BBQ for a week, and sometimes it's 7 days before we finish it all. Usually I grill sometime during that week but try to use up the regular grilled meats within 3-4 days. The only time we let meat sit out, though, is just before it goes in the smoker or grill, to warm up a bit, and resting for a half hour or hour(depending on the cut) after taking out of the cooker. No events so far from following those practices.
Not that I'm busting balls here, or pickin' on ya NS..I ain't.
I DO wish this phrase could be eradicated from anything to do with food tho. The no-cure jerky comes to mind.
Now- whatever you do in the confines of your home- well, you know best I guess... but what worries me is someone reading these posts and not really being educated or experienced enough to be cutting any fine lines. Or a noob perhaps doing a big cook for a party or similar situation.
Anyway, just ranting here... and again, I'm not picking on anyone- just tryin' to set something right I (personally) see as a keg of unstable powder.
If its off my smoker I have no problem with a week or so, but rare it lasts that long - smoking is an ancient form of preserving, isnt it?! "Regular" kitchen food, a week TOPS! Besides, my wife usually feeds it to my dog long before it might go bad! [ and yes, he eats ANYTHING he see's us eating - sometimes he will spit out a banana, but not always!]
Not that I'm busting balls here, or pickin' on ya NS..I ain't.
I DO wish this phrase could be eradicated from anything to do with food tho. The no-cure jerky comes to mind.
Now- whatever you do in the confines of your home- well, you know best I guess... but what worries me is someone reading these posts and not really being educated or experienced enough to be cutting any fine lines. Or a noob perhaps doing a big cook for a party or similar situation.
Anyway, just ranting here... and again, I'm not picking on anyone- just tryin' to set something right I (personally) see as a keg of unstable powder.
Good point. I guess I need to think about the far reaches of some of the things that get posted here. Definately only speaking of foods for personal use. Worked foodservice for about 15 years, in my first life. When feeding others, it's a whole different ballgame.
My balls do kinda hurt, now.
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If it's smoked, give it the smell test....ok nothing makes it past 3 or 4 days in the frige. Either freezed or dorg fuud at that point. Actually since I have two large dogs there is a continuing reserve for "spicing" up their dinner. They are weimaraners and they stopped chewing up my stuff when I started "supplementing" their diet!
Mark
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