Food Safety

pagsMember

I'm making smoked pulled pork sliders for the Super Bowl. I think they could sit out for as long as 5-6 hrs (I get to the game early to help my buddy).

Is this safe? We probably all experience food sitting out for a long time during the game. The meat is cooked, smoked and will have vinegar base sauce. What do you think?

1/27/1411:53 AM

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wilberMember

Pages, 4 hours is as long as I would push it but that's just me. How about using a crock pot style warmer to hold it at temp and have make your own slidders

1/27/1412:06 PM

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andyjMember

I'd keep it in a crock pot on low to keep it warm. Have buns and some tongs nearby. Or place the butt into a disposable half pan and place that pan into another filled with hot water over a sterno.

1/27/1412:09 PM

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pagsMember

OK. Crock pot and build your own. Thanks.

1/27/1412:46 PM

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Former Member

The key is temp. IF you stay above 140, then you're fine. If it drops below 135 then the Food Science People say it's in the danger zone (and then you need to take it back above 165) to reheat.

Just cook and can you hold them in a warm smoker or do you have to transport?

1/27/141:35 PM

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pagsMember

Transport. So I'll use a large crock pot to keep heated then let folks make their own sliders.

1/27/144:30 PM

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Anna VMember

Former Member posted:
The key is temp. IF you stay above 140, then you're fine. If it drops below 135 then the Food Science People say it's in the danger zone (and then you need to take it back above 165) to reheat.

Just cook and can you hold them in a warm smoker or do you have to transport?

Agree, but don't forget about the time in which you are doing these actions.

The 4-hours/ 2-hours rule is a basic rule inside of Food Safety Science :

https://harveymethod.com/portf...zing-reheating-food/

3/23/204:39 PM

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