You always take a chance when you have to cool down food. The best way to have safe food is to make it fresh each day, just before you serve it. If you have food that is leftover or made in advance, you must cool it and store it safely. The first rule to remember about cooling: Cool hot food as fast as you can to 41º F or below, past the "Danger Zone."
Food that is not cooled fast enough is one of the leading causes of food borne illness.
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, and MAK Grills
We cook on MAK Grills, WSM's, & BPS Drums