Divemaster
somebody shut me the fark up.
For the short amount of time (less than what, 20 minutes) that it's going to be waiting to be consumed, you're fine as far as the HD would be concerned...
Seperating Brisket
- Thread starter Peteg
- Start date
L
Lakeside Smoker
Guest
I was just being rhetorical.
If the meat cools down to 140* and I do nothing I'd be in violation of rule #16. I'm just playing devils advocate. Not trying to stir the pot.
Scottie
Quintessential Chatty Farker
Yeah, but wouldn't you have 4 hours for it to go from 140º down to 40º???!!!! :twisted:
ique
is One Chatty Farker
I've done this too. Put processed pork into a 1/2 pan and then into the cooker to keep warm. It never occurred to me that it may be illegal. I guess I may need to give back a few pig trophies. The $$ is spent so sorry :wink:.
Since this was pointed out to me I have been holding in a hot cambro so there is no chance that I am breaking the rules.
L
Lakeside Smoker
Guest
hahah! oops, forgot about that! :-D
$ muscle popsicle, it's the next big thing......
Smoke'n Ice
is one Smokin' Farker
Scottie,
I may be wrong but, I believe that the intent of the Servsafe rule is storage of the potentially hazardeous material in the unsafe zone not the amount of time that it takes the internal temperature of the meat to move to the unsafe zone. The surface of the potentially hazardeous material is the real intent of the rule. Once it leaves the cooking device, then the storage device air temperature must be maintained above 140 degree F or the product cooled rapidly (less than 2 hours) to below 41 degrees F and then stored in a container that will be maintained at or below 40 degree F. There must be a measuring device for the air temperature whose calibration is checked on a regular basis and it should be monitored so that corrective action can be taken.
If these limits can not be maintained, then the potentially hazardeous material should have a food label attached with the four hours time to discard.
This also implies that the heat source of the storage device, to meet KCBS, PNWBA, IBCA, FBA, etc. rules, must be charcoal or wood and you can't part the pork before it leaves the heat source forever.:-?
Mack
I may be wrong but, I believe that the intent of the Servsafe rule is storage of the potentially hazardeous material in the unsafe zone not the amount of time that it takes the internal temperature of the meat to move to the unsafe zone. The surface of the potentially hazardeous material is the real intent of the rule. Once it leaves the cooking device, then the storage device air temperature must be maintained above 140 degree F or the product cooled rapidly (less than 2 hours) to below 41 degrees F and then stored in a container that will be maintained at or below 40 degree F. There must be a measuring device for the air temperature whose calibration is checked on a regular basis and it should be monitored so that corrective action can be taken.
If these limits can not be maintained, then the potentially hazardeous material should have a food label attached with the four hours time to discard.
This also implies that the heat source of the storage device, to meet KCBS, PNWBA, IBCA, FBA, etc. rules, must be charcoal or wood and you can't part the pork before it leaves the heat source forever.:-?
Mack
Scottie
Quintessential Chatty Farker
Man, good thing for youse guys, I 'm not going to LP... I'd be rolling over on all of ya to the reps!!! :twisted::shock:
In reality, I wish I had that much time to watch others cook. I could care less, unless it's an obvious infraction... But now I know the teams to watch!!!! :roll: At least my slices aren't smoke ring'd all the way around... There is at least a 1/4" of non-smoke ring... :icon_shy
In reality, I wish I had that much time to watch others cook. I could care less, unless it's an obvious infraction... But now I know the teams to watch!!!! :roll: At least my slices aren't smoke ring'd all the way around... There is at least a 1/4" of non-smoke ring... :icon_shy
Smoke'n Ice
is one Smokin' Farker
Forgot to mention, that is why there are these little bitty holes with plastic caps on cambros so a temp probe can be stuck in the door to monitor.
Scottie
Quintessential Chatty Farker
You're right Jorge...
But I also separate my point from the flat when I am preparing for turn-in... But I also do something to it prior to cooking. But if I gave that advice, I might as well give a class too... :icon_shy
But I also separate my point from the flat when I am preparing for turn-in... But I also do something to it prior to cooking. But if I gave that advice, I might as well give a class too... :icon_shy
ique
is One Chatty Farker
I didnt think you could get a smoke ring with a pellet cooker?
YankeeBBQ
is Blowin Smoke!
You can't he was just joking. Pellet cookers make terrible food your much better off with that stick coffin of yours.
Scottie
Quintessential Chatty Farker
You're right Steve. I can't get a smoke ring.... That's why I use so much tenderquick!!! Yeah, that's the ticket... ;-)
When are you and Steve going to cook together as "Tommy Flanagan BBQ"?
ique
is One Chatty Farker
Yes I am.
Skip
is Blowin Smoke!
Wow.
Capt ron
Knows what a fatty is.
Seperating...
Brisket yes and pork no...
Brisket yes and pork no...
Scottie
Quintessential Chatty Farker
Wow what? I was joking. But to think that someone should look the otherway, while someone gets an advantage? I won't do that either. These guys know the rules, if folks decide to continue and cook doing and illegal way and if someone turns the in. That person is supposed to feel bad? Sorry. I don't feel sorry.
And for the record. Reps do read this forum. Even the one that goes to LP....
ique
is One Chatty Farker
Good thing I'm not cooking LP! ::lol::
