Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Math/ meat geniuses - help me w the "danger zone"

AlaskanCAlaskanC Posts: 1,346
edited 6:54AM in EggHead Forum
So I started two big pork butts at about 2 in the afternoon yesterday - I had them at a dome temp of about 275 -290 all day. I checked on it before going to bed and it seemed to be falling and was at about 250. Like an idiot, I thought oh well and tapped her open just a little more to bring up the temp then went to bed.
I rarely take internal temps on meat like that, cuz its just done when its done - so I don't know what temp the meat was, but it had been cooking at 275-290 for 8 hours or so before I did my last check.
anyhoo - so I get up this morning at 8 and the egg is out ( found out why, and it is no fault of the egg.....just a ditzy me).

So last time I checked was at about 11pm and it was 250. I got up at 8am and it was out, and the meat was partially frozen and the outside temp is 23 degrees.

what say all of you?


  • Little ChefLittle Chef Posts: 4,725
    AlaskanC....I am usually the FIRST to say pitch it....but I must be honest, in this case, to go from an estimated 170*+ to partially frozen in less than 9 hours, I believe it is safe to eat. Perhaps a 250* oven and be sure the butt internal temp exceeds 160* before eating, I feel comfortable saying you are good to go.
    Danger zone is 40*-140* for longer than 2 hours....I do not feel since it reduced in temp enough to partially freeze, that it stayed in that zone for very long.
  • Celtic WolfCeltic Wolf Posts: 9,773
    I am thinking you passed through the danger zone and started the cool down period. 140-70 in four hours, 70 to < 40 in the next two hours. Considering it will take a bit to get to 140 and more to get to a frozen state you are safe.
  • AlaskanCAlaskanC Posts: 1,346
    whew...... ok good... I am also a pitch it person but I wanted to check first!
  • Little ChefLittle Chef Posts: 4,725
    Just make sure you exceed 160* on the reheat before serving please.... :)
  • AlaskanCAlaskanC Posts: 1,346
    I will have Brent try the first sandwich. :)

    But I agree - I think we are safe, and next time I will load the egg up to the top of the fire ring when Im doing a long cook instead of the middle of the fire box. :pinch:
  • AlaskanCAlaskanC Posts: 1,346
    will do. This time I will take the temp of the meat B)
  • I had the same thing happen to me last night, just not as extreme and of course the forum was down. I built another fire and put them back on and everything is good.
Sign In or Register to comment.
Click here for Forum Use Guidelines.