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Old 11-22-2012, 04:03 PM   #29
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

You're probably out of the danger zone (140*), so just slow the cooker down. Then,
you can hold it in a cooler wrapped in foil and towels/blankets for at least a couple
of hours. The skin will be soggy, but the meat will be fine.

PatioDaddio is offline   Reply With Quote

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