Meat Safety Question

[phoenix316]

I am going to smoke some ribs on Thursday.

I also found a recipe for smoked sliders that only take 20 minutes of smoke before you finish them on a regular grill.

The sliders would be for dinner Friday night.

What I want to do is put the sliders in during the last 30 minutes of the smoke on Thursday and then Vacuum pack and refrigerate them till dinner Friday night.

Would this be a plausible thing to do or is that not good for safety reasons.

[BigPosey]

as long as they are refrigerated they will be fine.

[KyNola]

I'm assuming the slider material is ground beef. If that's the case and you're going to toss it in the smoker for 20 minutes and then vac seal and place in the frig(not the freezer) until the next night when you will cook it, I wouldn't do it.  Too many risk factors in that scenario to suit me.

I will most certainly yield to others who are more learned than me when it comes to food safety but for me, I simply wouldn't do it.  There's a simple solution.  On Friday night, fire up the smoker(if it's a Bradley) 30 minutes before you will be ready to cook the sliders.  Smoke them for 20 minutes and then transfer to the grill and complete the cooking process.  That scenario should be OK.

As I said, I'll yield to the more learned members.

[devo]

For someone to give you a good answer I would think we would have to know just what you mean by a slider? See in my home town a slider is nothing more than a wiener (hotdog), and if I put that into my smoker when I was doing ribs at 220 degrees F that poor old hotdog would be burnt to crisp in twenty minutes  :o

[TedEbear]

What I want to do is put the sliders in during the last 30 minutes of the smoke on Thursday and then Vacuum pack and refrigerate them till dinner Friday night.

Would this be a plausible thing to do or is that not good for safety reasons.

I pretty much knew the answer to this one but I googled for more info.  The overwhelming consensus is to never partially cook meat if you're not planing on completely cooking it within a few hours of starting the process.  It invites bacteria growth.

BTW, "sliders" around where I live are known as White Castle hamburgers.  I love 'em but their little burger prices aren't what they used to be 10 years ago.

[phoenix316]

Sliders are just small hamburgers here.

Big enough to fit on the small hawaiian dinner roll.

I will just pull the bradley out on friday night as well.

Thanks for the help.