SpanishCastleAle
Well-Known Member
Putting raw meat in a cooler and letting it sit in 'the danger zone' is way different than putting a freshly cooked and still hot piece of meat, wrapped in foil while still hot, in a cooler and letting the temp drop into the danger zone.
There are virtually no 'nasties' present in the second case and they don't just magically appear from nowhere. Bacteria won't grow if they aren't there in the first place.
Not saying it's how I'd do Q but imo the concern for spoiled meat is minimal.
There are virtually no 'nasties' present in the second case and they don't just magically appear from nowhere. Bacteria won't grow if they aren't there in the first place.
Not saying it's how I'd do Q but imo the concern for spoiled meat is minimal.
