Woke up the morning to the discoloration of the water. Checked the ribs and the bag is wide open. I’m 12 hours in, what do I do??
by cynicaljerkahole
18 Comments
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scrambledOrFried1234
Take out the open bag and meat, seal it in a new bag, stick it back in?
slysamfox
Get a decent vacuum sealer if you’re gonna do overnight cooks
pfthrowaway5130
Some people do boil then grill or finish in the oven. Given that, you’re probably fine to just proceed as intended. Dry them out well after the bath and make sure to add whatever rub / sauce you wanted before your finishing step. If you had anything on them before it’ll be watered down.
theinfotechguy
Did you start singing that you want your baby back?
HoldenH
Brother you’re supposed to keep the top of the ziploc out of the water
Hazard-SW
Only thing I haven’t seen here: You need to clean your circulator too. After you’re done with this cook, put your circulator in a clean pot full of clean water, add a few drops of dish soap or a cup of vinegar, then run your circulator at room temperature or a little warmer than room temp for about an hour. Clear out any gunk, proteins or particulates that may have worked their way in your system.
rdldr1
If I use ziplock bags I always have the top above water.
jester628
I’ll take up the role of Captain Hindsight for a moment and say that if you trap the ziplock end between the rim and the lid you can still get total submersion of the meat rather than dunking the entire thing. That’s what I’ve always done, and as long as it’s all submerged you’re good. Hope your ribs are delicious!!
foreskinfive
Soup
mahmer09
This is my nightmare. I hot hold my BBQ for up to 18 hours. I fear I’ll check on my brisket and this happens. I try and use quality bags and I double seal.
FreshwaterFryMom
Genuine question – I know that vacuum sealed meats are great… avoiding freezer burn and stuff. Is anyone not worried about slow cooking food in plastic? *even though it’s food safe plastic* ???
thatdirtyoldman
I wouldnt eat it. On a overnight or longer cook. I double bag if I can remember. I buy bags for convenience and double seal, holding it up to the light to confirm, every time. If i make a bag, its the same thing. Verify your seals.
cynicaljerkahole
Bags never again. Will be vacuum from here on out
AJreddits
Sorry for your loss.
Foreign_Onion4792
Idk but I want a bite
BadAngler
Make soup.
MtRainierWolfcastle
Start researching how to clean your SV, likely with vinager
18 Comments
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Take out the open bag and meat, seal it in a new bag, stick it back in?
Get a decent vacuum sealer if you’re gonna do overnight cooks
Some people do boil then grill or finish in the oven. Given that, you’re probably fine to just proceed as intended. Dry them out well after the bath and make sure to add whatever rub / sauce you wanted before your finishing step. If you had anything on them before it’ll be watered down.
Did you start singing that you want your baby back?
Brother you’re supposed to keep the top of the ziploc out of the water
Only thing I haven’t seen here: You need to clean your circulator too. After you’re done with this cook, put your circulator in a clean pot full of clean water, add a few drops of dish soap or a cup of vinegar, then run your circulator at room temperature or a little warmer than room temp for about an hour. Clear out any gunk, proteins or particulates that may have worked their way in your system.
If I use ziplock bags I always have the top above water.
I’ll take up the role of Captain Hindsight for a moment and say that if you trap the ziplock end between the rim and the lid you can still get total submersion of the meat rather than dunking the entire thing. That’s what I’ve always done, and as long as it’s all submerged you’re good. Hope your ribs are delicious!!
Soup
This is my nightmare. I hot hold my BBQ for up to 18 hours. I fear I’ll check on my brisket and this happens. I try and use quality bags and I double seal.
Genuine question – I know that vacuum sealed meats are great… avoiding freezer burn and stuff. Is anyone not worried about slow cooking food in plastic? *even though it’s food safe plastic* ???
I wouldnt eat it.
On a overnight or longer cook. I double bag if I can remember.
I buy bags for convenience and double seal, holding it up to the light to confirm, every time. If i make a bag, its the same thing. Verify your seals.
Bags never again. Will be vacuum from here on out
Sorry for your loss.
Idk but I want a bite
Make soup.
Start researching how to clean your SV, likely with vinager