Originally Posted by Hardluck
I did talk to the HD, (MY FIRST MOVE) they only care that 135 degrees is maintained. The method of holding that tem is up to me.
From the HD.... HOLDING TEMP 135° F or greater (1 30°F for beef & pork roasts cooked or reheated as stated above)
MY 2ND call was for Liability Insurance... I am doing this right or not doing it at all!! I would never do ANYTHING that was even questionable.
Well, that means the cooling them down, refrigeration and reheating is out. That is the same position the Vermont Health Dept. takes on selling ribs at a Farmer's Market.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle