Originally Posted by Muddy River Boy
The ribs that sat out for 4 hours were still raw! I couldnt believe what I was seeing. Maybe we should add a quick food handling blurb at the cooks meeting??? Nothing big, but something about proper food handling techniques??????????
Look, it's obviously YOU
that is the problem!
They were the returning GC after all.
Who are you to tell that what to do?
You don't even know enough to know that the ribs weren't raw! That pink look is a little thing us seasoned BBQers call the smoke ring! It's supposed to look like that!
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