How long is tooooo long?

Discussion in 'Pork' started by lakeman, May 14, 2008.

  1. lakeman

    lakeman Fire Starter

    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
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    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.
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

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

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     

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