Quote:
Originally Posted by landarc
I see no issues, even if it somehow stayed at 160 for 2 hours, that is not long enough for the spoilage organisms to get a good hold (4 hours between 40 and 140) so you are good. Unless you are lying to us  |
I am shocked that someone could think of a fellow barbequer as one who would be a prevaricator of the truth.
