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Post by flashbackbob on Jul 28, 2008 6:26:57 GMT -5
I cook on a LBGE. Yesterday at 11:30 I started (2) boneless butts (4lbs each) at 250 dome (220 grate). We had to go out from 4:30 - 7:30. while we were gone some heavy duty rain storms passed thru our area and when we got back the fire was out and the dome was cold.
It's my fault because I had closed the vents too much before I left because the temp kept creeping over 250. Not a lot, but I thought if I shut it down a little more it would be better. Bad idea!
Before we left the meat was at about 143+, when we returned the meat was down to 111. I called a friend and he thought it would be ok to just stick it in the oven and finish it. So that's what I did. It plateau'd at about 1:00AM and I took it off at about 4:00 AM with the meat at 195-198.
I wrapped them in foil and put in a cooler.
My question is that I'm not sure if it's ok to eat.
My wife thinks I must've cooked the germs out of it, but I've heard some folks worry about this if it takes too long before hitting the plateau.
What do you think? thanks!
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Post by BBQ Butcher on Jul 28, 2008 7:17:33 GMT -5
I cook on a LBGE. Yesterday at 11:30 I started (2) boneless butts (4lbs each) at 250 dome (220 grate). We had to go out from 4:30 - 7:30. while we were gone some heavy duty rain storms passed thru our area and when we got back the fire was out and the dome was cold. It's my fault because I had closed the vents too much before I left because the temp kept creeping over 250. Not a lot, but I thought if I shut it down a little more it would be better. Bad idea! Before we left the meat was at about 143+, when we returned the meat was down to 111. I called a friend and he thought it would be ok to just stick it in the oven and finish it. So that's what I did. It plateau'd at about 1:00AM and I took it off at about 4:00 AM with the meat at 195-198. I wrapped them in foil and put in a cooler. My question is that I'm not sure if it's ok to eat. My wife thinks I must've cooked the germs out of it, but I've heard some folks worry about this if it takes too long before hitting the plateau. What do you think? thanks! Tough call on that one! The food safety zone is 40°-140°, which means that food should be kept under 40° or over 140° and not left in between for any longer than 4 hours. It appears that the butts were probably only in the danger zone for about 3 hours. That is a 'judgement' call that you have to make. More than likely it's OK, but just to be sure, feed some to your wife and check on her later. Just kidding!!!! What temp did you cook them at in the oven? Lots of folks, when this happens, try to get the temp of the meat back up as quick as possible (good idea) and then lower the cooking temp to finish the cook. BBQ and Food Safety www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
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Post by flashbackbob on Jul 28, 2008 7:59:15 GMT -5
Thanks!
Your test suggestion got the coffee flowing through my nose! ;D
FWIW, I put it in the oven at 250 (which my "grate" probe read as being closer to 275) and the meat temp started climbing immediately. I don't know when it got back over 140, but I was impressed with how quickly the meat responded to the heat.
I'm no microbiologist or anything, but I'm thinking if I cook it to almost 200, wouldn't that kill all the bad stuff? I'll check out the link you posted, it may be addressed there.
thanks again!
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Post by BBQ Butcher on Jul 28, 2008 8:46:02 GMT -5
Certain type of food borne bacteria can not be killed by cooking, but I'm having a brain fart this morning and can't remember which is which
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Post by BBQ Butcher on Jul 28, 2008 12:10:52 GMT -5
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