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Smoked Pork Shoulder - Big Green Egg went out overnight
I'm not an expert on food safety, but I found this on the USDA site "Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed...- bigfoote
- Post #3
- Forum: Grilling Pork
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Hello from Golf Heaven (HSV) Arkansas
My name is Frank, I have a large and XL Big Green Eggs, a Fire Magic Elite Magnum gas grill, and a DCS double burner. The XL BGE is in a nest that has been modified for extra stability and support, the rest is built-in. I mainly smoke babyback ribs, Boston Butts, brisket, Kansas City Style BBQ...
