Bought tri-tip on Wed for grill on Sat, refrigerate or freeze/thaw?
In retrospect I shouldn’t have bought it today but here I am. Freeze or thaw for Saturday from Wednesday night?
by fractalcoholic
12 Comments
vader62
Dry rub and leave in fridge
flypk
Uncover and refrigerate. Best if you have a rack you can put them on to let air flow all around. 24 hrs ahead of cook rub them all over with salt
jchef420
3 days is nothing in meat years. Freezing will just leave you with an inferior product. Dry brine On thursday night
Attack_Toster
I let mine hang out in the fridge uncovered on a wire rack for 3 days to a week. The day before I’m going to grill or roast them I will season them. Fridge acts as a slow dehydrator pulling water from the cells of the meat helping ensure the steaks are juicy. Seasoning the night before instead of 3 days before ensures that the meat doesn’t start to cure. Saves the texture.
Norcalguy8615
Leave it on the counter…
polytriks
It has a sell by date of this coming Saturday. You’re fine to just leave it in the fridge
GothamKnight1981
I like to soak my meat in a mixture of Soy and Worcestershire sauce. Then it’s salt and cracked pepper to season prior to grilling.
rededelk
Fridge is fine, consider salting and spicing to your satisfaction and let it sit. I’d keep it covered as a refrigerator is a cold dehydrator, so maybe put it in the vegetable drawer with a wet rag or something. I go light on salt these days for health reasons but you can always brush it off after aging a couple days. Edit to say a natural tenderizer might be considered
nomadschomad
Perfect timing. Hot with some coarse salt, put it on a metal rack in the fridge so you can circulate around, with a drip pan or foil tray underneath.
BMW2315
Leave in fridge. Then Thurs evening, I would dry brine it.
Polish_ketchup
Costco meat is injected with preservative solution so you should be good
12 Comments
Dry rub and leave in fridge
Uncover and refrigerate. Best if you have a rack you can put them on to let air flow all around. 24 hrs ahead of cook rub them all over with salt
3 days is nothing in meat years. Freezing will just leave you with an inferior product. Dry brine On thursday night
I let mine hang out in the fridge uncovered on a wire rack for 3 days to a week. The day before I’m going to grill or roast them I will season them. Fridge acts as a slow dehydrator pulling water from the cells of the meat helping ensure the steaks are juicy. Seasoning the night before instead of 3 days before ensures that the meat doesn’t start to cure. Saves the texture.
Leave it on the counter…
It has a sell by date of this coming Saturday. You’re fine to just leave it in the fridge
I like to soak my meat in a mixture of Soy and Worcestershire sauce. Then it’s salt and cracked pepper to season prior to grilling.
Fridge is fine, consider salting and spicing to your satisfaction and let it sit. I’d keep it covered as a refrigerator is a cold dehydrator, so maybe put it in the vegetable drawer with a wet rag or something. I go light on salt these days for health reasons but you can always brush it off after aging a couple days. Edit to say a natural tenderizer might be considered
Perfect timing. Hot with some coarse salt, put it on a metal rack in the fridge so you can circulate around, with a drip pan or foil tray underneath.
Leave in fridge. Then Thurs evening, I would dry brine it.
Costco meat is injected with preservative solution so you should be good
Dry brine? You’re fine.