I am cooking for an event coming up that is 2.5 hours away, I will be smoking a few things but I ran into a conundrum with the hamburgers. I have a solution in that I can take a Smokey Joe with me, but I am still curious.
I like Meathead's steakhouse burger recipe which is basically low and slow to 20 degrees shy of target temp, then reverse sear. Is it safe to do the low and slow, travel, then heat to a final temp of 160? I would venture to say no, but the food safety post says you have a 7D kill rate at 140 degrees after 12 minutes which is the temp I would be taking them off at. He also states that a 7D kill rate would leave 1 bad cell per 10,000 patties. At 160 it takes 7.3 seconds to kill everything. So, mathematically speaking it doesn't seem like there is any chance of a problem if I do it this way. That unlikely cell could multiply en route, but the 160 should kill all of that too.
If I pull at 140 and treat as though it were raw, and heat to a final temp of 160 will I be safe?
I like Meathead's steakhouse burger recipe which is basically low and slow to 20 degrees shy of target temp, then reverse sear. Is it safe to do the low and slow, travel, then heat to a final temp of 160? I would venture to say no, but the food safety post says you have a 7D kill rate at 140 degrees after 12 minutes which is the temp I would be taking them off at. He also states that a 7D kill rate would leave 1 bad cell per 10,000 patties. At 160 it takes 7.3 seconds to kill everything. So, mathematically speaking it doesn't seem like there is any chance of a problem if I do it this way. That unlikely cell could multiply en route, but the 160 should kill all of that too.
If I pull at 140 and treat as though it were raw, and heat to a final temp of 160 will I be safe?
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