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Unread 05-23-2006, 07:28 AM   #4
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Join Date: 04-08-04
Location: Marianna, FL
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I'm with KC here.
I understand, respect, and try to comply with the time/temp guidlines.
But, It is like the "sell by" date on food.
There is no little clock in there saying--"Wake up Cooties, time to destroy this food"
Well, maybe there is in poultry
To me, they are guidlines and I work hard to honor them.

But, by the nature of our cooking......?

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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