I put a tri tip on around 1130 and set the circulator to 131. I left the house around 2 and it was still on at 131. So it has at least 2.5 hrs to pasteurized. I just got home around 430 and it was off and the temperature was 109. Someone was home and said the power probably went off an hour ago.
I just turned it back on to 131 but do I need to toss it and get pizza tonight?
According to my dear GF who is a clinical microbiologist, the greater danger for contamination is at the surface. This is why ground meat has a greater chance of being tainted by E. coli since the surface is turned under and mixed through and through in the grinding process. Unless your kids are infants and your Mother-in-law is really old (both strong candidates for compromised immune systems) searing the surface should be fine.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I got the pizza and Fed it to everyone else. I seared the tri tip and it was outstanding. It was so good that the wife and mother in law wanted some. Anyway I'm not dead yet. Sorry I didn't take any pictures.
I love a smoked reverse seared tri tip but this one was way more tender. Had that buttery texture with good beef flavor. Thanks for the help and comical suggestions.
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