How long is tooooo long?

lakeman

Fire Starter

Original poster

May 11, 2008

31

10

Pensacola Fl.

• May 14, 2008

• #1

I went to a big bbq event the other day,since I got there a lot late I declined to eat the pig's resting in the large roasters. Then I wondered, how long is to long before it's to late to eat pork, that has been done cooking for hour's. Any rule of thumb that I haven't learned yet? Please , any input will be great. I don't want to get anybody sick. Thanks

 

desertlites

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OTBS Member

Dec 6, 2007

3,854

552

• May 14, 2008

• #2

I'm thinking 2 hrs. at room temp.but if they have a heat source under them i think all day & nite-as long as that heat is keeping them warm enough to keep bad things from growing.other pro's will have better answers for you.

 

travcoman45

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Jan 19, 2008

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A Holler in North Iowa

• May 14, 2008

• #3

Health Department rules here state it must be maintained over 140*, length of time will be However long it tastes good and maintains it moistness. I can't imagine anything over 6 to 8 hours, but I don't know of any time limit.

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• May 15, 2008

• #4

Keep it above 140* and your fine, below that and your taking a big chance!

 

ronp

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Apr 27, 2008

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21

• May 15, 2008

• #5

140 will keep the bugs at bay. They have cook and hold ovens that you can keep things like prime rib ETC for days, I think I had some for lunch today and I know they didn't have it on the buffet yesterday. One thing a long hold time does though is breaking down the muscle and making it tender. Too long and it may turn to mush.

One oven that I know of is an Alto Sham.