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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-05-2013, 08:04 PM   #31
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Any meat that has been left at room temperature for more than two hours or outdoors in temperature in excess of 90 degrees Fahrenheit for more than one hour should be thrown away, the USDA reports. Not the case with yours. You have no way of knowing where your IT's were during the cool down period.
I am a thrill seeker however, Bump the temp back up and let her rip. Seriously though, there are some types of bacteria that will not be killed or eradicated by mere temperature. Be careful my friend.

When in Doubt......check with the officials....then throw it out!

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Old 04-05-2013, 08:37 PM   #32
cjs27410
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Join Date: 02-07-13
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Quote:
Originally Posted by Gnaws on Pigs View Post
If you're cooking it to around 200* internal, I don't see how many bacteria could survive that On a side note, that's why I don't cook at night while I'm asleep-ruining the meat would be the least of my worries, I'd be afraid a big dog or something would knock my smoker over trying to get the meat and burn my house down.
So I'm not the only one with that worry.
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Old 04-05-2013, 10:35 PM   #33
silver8ack
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OP, you still alive?
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Old 04-05-2013, 11:35 PM   #34
Johnny_Crunch
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I hope you didn't toss it. If you got the meat temp to 140 it was fine to keep going.
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