Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 48
Default did I buy too early?

I bought a Honeysuckle brand 13 pounder today. Fresh, not frozen.
Paid a buck per lb.
But now I'm thinking, did I buy too early? Is it ok to leave it in
the refrigerator for 6 days? Usually I buy frozen, leave in the
refrig freezer and change to the refrig for three days, or less if
it's a smaller one.
So, six days ok? Or should I put in freezer for three days and then
to refrig for 3 more?
Going to smoke in K7 using cherry wood only.
Eddie
  #2 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 221
Default did I buy too early?

On Nov 21, 2:08*am, Eddie > wrote:
> I bought a Honeysuckle brand 13 pounder today. *Fresh, not frozen.
> Paid a buck per lb.
> But now I'm thinking, did I buy too early? *Is it ok to leave it in
> the refrigerator for 6 days? *Usually I buy frozen, leave in the
> refrig freezer and change to the refrig for three days, or less if
> it's a smaller one.
> So, six days ok? *Or should I put in freezer for three days and then
> to refrig for 3 more?
> Going to smoke in K7 using cherry wood only.
> Eddie


Use the date on the burd's packaging as a guideline. If it looks good,
keep it sealed and store it properly.
If it's close to its 'best by' date, give it the freeze ho, then thaw
as recommended.
Pierre

  #3 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 426
Default did I buy too early?

Eddie wrote:

> I bought a Honeysuckle brand 13 pounder today. Fresh, not frozen.
> Paid a buck per lb.
> But now I'm thinking, did I buy too early? Is it ok to leave it in
> the refrigerator for 6 days? Usually I buy frozen, leave in the
> refrig freezer and change to the refrig for three days, or less if
> it's a smaller one.
> So, six days ok? Or should I put in freezer for three days and then
> to refrig for 3 more?
> Going to smoke in K7 using cherry wood only.
> Eddie


The dates on the packaging are important. Is there a use-by
or sell-by date? Is it vac-packed?

The conventional advise for poultry holding times is 1-2 days
refridgerated. This is *extremely* conservative though, and it
really refers to the maximum holding time beyond the sell-by
date.

<http://origin-www.fsis.usda.gov/Fact_Sheets/Turkey_from_Farm_to_Table/index.asp>

--
Reg
  #4 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 48
Default did I buy too early?

On Sat, 21 Nov 2009 08:16:44 -0800, RegForte > wrote:

>Eddie wrote:
>
>> I bought a Honeysuckle brand 13 pounder today. Fresh, not frozen.
>> Paid a buck per lb.
>> But now I'm thinking, did I buy too early? Is it ok to leave it in
>> the refrigerator for 6 days? Usually I buy frozen, leave in the
>> refrig freezer and change to the refrig for three days, or less if
>> it's a smaller one.
>> So, six days ok? Or should I put in freezer for three days and then
>> to refrig for 3 more?
>> Going to smoke in K7 using cherry wood only.
>> Eddie

>
>The dates on the packaging are important. Is there a use-by
>or sell-by date? Is it vac-packed?
>
>The conventional advise for poultry holding times is 1-2 days
>refridgerated. This is *extremely* conservative though, and it
>really refers to the maximum holding time beyond the sell-by
>date.
>
><http://origin-www.fsis.usda.gov/Fact_Sheets/Turkey_from_Farm_to_Table/index.asp>

Reg, great link, a keeper. Thanks!
Eddie
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just a little early gloria p Preserving 3 27-11-2014 08:33 PM
I know it's almost a day early, but... ChattyCathy General Cooking 0 06-03-2010 05:10 PM
It's never too early [email protected] General Cooking 0 10-08-2007 05:34 AM
Early Easter The Bubbo General Cooking 1 10-04-2006 05:42 AM


All times are GMT +1. The time now is 12:32 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"