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Old 09-06-2008, 12:30 AM   #12
jminion
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Join Date: 07-07-04
Location: Federal Way WA
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Food health guidelines are if your going to cool meat or hot sides, you have two hours to get the food temp to 70 degrees. Then you have four hours to get it below 40 degrees. The normal refrigerator have tough time doing this and if the food is covered it will not happen. When you add 8 butts to the equation then the refrigerator temp may not get below 40 degrees in 8 hours.

If you want to cool that kind of weight commercial equipment is needed.

If you choose to not follow those guidelines that's a choice you can make for yourself and your family but when you are going to feed a crowd you have to factor in their safety.

I do follow these guidelines using commercial refrigeration. I understand that most will not spend the money for commercial equipment so cooling using a ice bath would be the method of choice.
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