I posted a week ago a thread about the bad rib roast and the over cooked nature, etc. It continued to bother me b/c i was using my thermapen and watching the temps even though they weren't my project. While the deep center was 128 when i pulled it, the rest was brown and over cooked. After discussing w/ the chef, I learned the center and rib roast was still partially frozen when they put it in the over roaster. No darn wonder it turned out so bad.
Mystery solved, bad rib roast
- Thread starter DavidD
- Start date
I had that happen to me once as well. I thought the roast had fully thawed but when I checked the temp at what I thought was about 15 minutes before the roast should have been done, the temp was at about 80 degrees! I grabbed a long butcher knife and cutting board and quickly cut the rib roast into steaks and threw them back on the grill and the meal was salvaged! Now I check the internal temperature of the middle of a large roast before I put it on the cooker!
Pat
Pat
Jonathan Kulik
TVWBB Fan
Thanks.....This is very good info for an expensive cut to have an issue that may have happened to others.
James Harvey
TVWBB Pro
Excellent point. I do a temp check on big pieces if I'm not sure of the defrost.
Pat - Quick thinking making steaks.
Pat - Quick thinking making steaks.
Don Cash
TVWBB Gold Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:
Now I check the internal temperature of the middle of a large roast before I put it on the cooker! </div></BLOCKQUOTE>
As I understand it, isn't it safe to cook roasts, steaks, ect. to lower internal finished temps because if there is any bacteria present it will be on the surface only and "pasteurized" during the cooking process. Likewise, ground beef "should be" cooked to higher finished temps to reduce risks because the bacteria could be mixed in. If so (I could be mistaken), isn't there a risk of cross contaminating the middle of the roast by doing this?
Edit: now that I think about it, puting a meat probe in the roast to monitor temps while it's cooking (something I almost always do with roasts)does the same thing...so, there's that...
Now I check the internal temperature of the middle of a large roast before I put it on the cooker! </div></BLOCKQUOTE>
As I understand it, isn't it safe to cook roasts, steaks, ect. to lower internal finished temps because if there is any bacteria present it will be on the surface only and "pasteurized" during the cooking process. Likewise, ground beef "should be" cooked to higher finished temps to reduce risks because the bacteria could be mixed in. If so (I could be mistaken), isn't there a risk of cross contaminating the middle of the roast by doing this?
Edit: now that I think about it, puting a meat probe in the roast to monitor temps while it's cooking (something I almost always do with roasts)does the same thing...so, there's that...
Jerry N.
TVWBB Emerald Member
Actually, Don, I recall Kevin mentioning that contamination can occur by probing too soon. You'd want to get the meat to a point that the outside contaminants are gone. I think the assumption is that the probe would be clean, but you would push nasties into the center from the outside of the meat. I'm thinking in practice it would be unlikely but I bet it's still possible.