Mornin all. Beautiful cold morning in the DC area, and I thought it might be time for an unsolicited opinion.[p]I see a lot of posts from folks whose fire went out overnight and wondering if the meat is good. The responsible thing to do when giving advice is take a conservative approach and consider the 140/4 hour rule that is discussed regularly. But ultimately it is up to you. Usually the thing is fine to eat, in many cases even if it has dropped back below 140 internal for too long. Especially for fresh meat that has been handled properly, and if healthy people with strong immune systems are consuming. [p]Still, consuming meat that has been on a cold pit for too long is a concern, and a risk most folks should not be willing to take. What I am wondering is why so many folks are trying to cook all night long without checking on their cooker?? Sure, the egg is capable of chugging along at 250 all night long without intervention, but it is just a fire, and so many things can happen. Waking up at least once at...say...3am would save a lot of folks the agony of trying to decide whether to chuck a big piece of meat in the garbage, or to risk serving it to yourself and your guests.[p]Just thinkin' here this mornin' and figgered I'd throw out a few words.[p]Now, hoping my ugly Redskins can get things turned in the right direction against Seattle today.
Enjoy your Sunday, and eat safe!