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Old 07-11-2014, 03:55 PM   #16
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX

Originally Posted by bbqlou View Post
Since we'll be grilling close to a kitchen, we can keep most of the meat in a refrigerator until shortly before use. Outside next to the grill, should we use a cooler with ice or ice packs/gel packs in the bottom to hold raw meat just before it goes on the grill?

How long can covered raw meat be next to the grill unrefrigerated before before it goes on the grill?
If you're measuring the time in minutes, it shouldn't matter as long as you keep it covered.

Prepping meat so you have trays or pans in the fridge, then pull them as necessary to go on the grill is the way I'd go.

If you haven't already, you might seriously consider taking a food safety class. Where I live, you can get a food handler's permit from the city or county. It's a few hours for the class and costs like $40 or something. It's required if you work in food service. There's a food manager's class that is more intensive also, but the simple questions like what temps to hold hot and cold foods get answered in the basic class.
DaveAlvarado is offline   Reply With Quote

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