View Single Post
Old 04-05-2013, 08:04 PM   #31
Babbling Farker
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Any meat that has been left at room temperature for more than two hours or outdoors in temperature in excess of 90 degrees Fahrenheit for more than one hour should be thrown away, the USDA reports. Not the case with yours. You have no way of knowing where your IT's were during the cool down period.
I am a thrill seeker however, Bump the temp back up and let her rip. Seriously though, there are some types of bacteria that will not be killed or eradicated by mere temperature. Be careful my friend.

When in Doubt......check with the officials....then throw it out!

Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association [url][/url]
CharredApron is offline   Reply With Quote