Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Butts are doen early..

Plano_JJPlano_JJ Posts: 448
Man, Mickey's turbo method sure gets it done. 15 lbs of pork @ 205 in 4-1/2 hrs cooked at 350. Foiled em at 160. How long can I leave them in the cooler?
·

Comments

  • BuckeyeBobBuckeyeBob Posts: 645
    edited April 2013
    I have done at least 4 hours without problem. Still been hot when i unwrapped.
    Clarendon Hills, IL
    ·
  • Hi54puttyHi54putty Posts: 1,565
    6 hours is my longest. Internal was still above 140.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • I've gone 12 but that's not recommended. Still right at 140. 4-6 easy though

    ·
  • HogHeavenHogHeaven Posts: 264
    Meathead says... A Cambro (TM) is an indispensable tool to caterers. Made by Cambro Manufacturing, it is an insulated box in which caterers carry hot foods to weddings on the beach and keep them in the food safety zone, above 140°F. But you don't need to buy a restaurant grade Cambro, you probably have one in the garage: A plastic beer cooler. If you don't have one, now's the time to get one. Food safety zone says don't let the meat go below 140 degrees... Or your tummy might hurt!
    ·
  • HogHeaven said:
    Meathead says... A Cambro (TM) is an indispensable tool to caterers. Made by Cambro Manufacturing, it is an insulated box in which caterers carry hot foods to weddings on the beach and keep them in the food safety zone, above 140°F. But you don't need to buy a restaurant grade Cambro, you probably have one in the garage: A plastic beer cooler. If you don't have one, now's the time to get one. Food safety zone says don't let the meat go below 140 degrees... Or your tummy might hurt!
    140 is the number but it can be below 140 for 4-5 hours and be totally safe (by any standard). I would go even longer if I needed to but I know where my food has been. You are within the most strict guidelines if you eat the food within 4 hours of going below 140. It will hold over 140 for at least 4 hours in a cooler with towels and you have another 4 hours to safely eat it. You are golden.



    ·
  • Plano_JJPlano_JJ Posts: 448
    Great thanks. They have been in the cooler for a little over an hour. Its one of them thick walled Igloos. So 140 is the number, huh?
    ·
  • Plano_JJ said:
    Great thanks. They have been in the cooler for a little over an hour. Its one of them thick walled Igloos. So 140 is the number, huh?
    140 for 4 hours or less is the strictest rule out there.  It's for nursing homes, schools, commercial kitchens etc. A good rule of thumb to follow but just remember, it takes every health level in mind. If you have some towels, throw them in. it will hold them way over 140 for more than 4 hours. 

    ·
  • Plano_JJPlano_JJ Posts: 448
    Cool, I am going to pull them about 6 so I should be golden. Thanks!
    ·
  • In addition to a cooler, I went to the dollar store and bought a couple of cheap fleece blankets. Double wrapped in foil, then blanket and into the cooler. After five hours they were still above 150. The blankets still smell great.
    ·
  • In addition to a cooler, I went to the dollar store and bought a couple of cheap fleece blankets. Double wrapped in foil, then blanket and into the cooler. After five hours they were still above 150. The blankets still smell great.
    love the handle

    ·
  • HogHeavenHogHeaven Posts: 264
    Nothing worst than food poisining... I follow the rules! I'd rather chuck a butt than wipe my butt for hours.
    ·
Sign In or Register to comment.