Originally Posted by BBQchef33
I take the chill out with either a warm water bath, or a shot in the nuke on low.
I am never concerned leaving anything (still cold from the fridge)out for 30-60 minutes and no one ever got sick on my stuff. But anything left out is covered or wrapped. This does not mean i will leave stuff sitting in the sun at a contest, ever.
If I remove the chill however, it goes straight to the pit.
Last year, i started using blue freezer packs for alot of stuff. They are VERY handy for putting under a hotel pan while u work, or on top of the foil while stuff sits out.
Leaving a tray of marinading chicken sitting out, covered with foil with a freezer pack on top of the foil, when opened.. you will see(feel)it was well inside the safe zone. brrrrrrr.
For beef(steaks, roasts, etc).. Im no where near as concerned.. you can use the meat temp going into the pit to give your differet doness levels..
A warm steak, put on grill will cook more evenly throughout, than a cold steak which will be rarer in the center with a more well done outside. KC had some techniques where he would even go with steaks that were partially frozen.
Phil, you might want to watch the warm water bath. I do it too, but I just started a Servsafe class and I know that in the book they say 70 degrees or cooler running water. Guess I'll be adding an extra day in the fridge for some of this stuff.
Anyway, I'm no expert just a guy passing on something I read.