After some research, I keep coming up with the "2 hour rule" that usually applies to cooked perishables but I've seen it refer to uncooked as well. I am still interested in your info Joe. I'd appreciate some direction on where to find it in writing so that I can put this argument to rest with my buddy once and for all. I guess I could give a call to the local health inspector too ans see what he can tell me. Thanks in advance.
Backyard All-Stars BBQ Team
"Too much pork for just one fork" - SCOTS