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In Reply to: contest --- Cold Meat turn-in posted by snyder625 on April 28, 2013 at 18:31:29:
Meat that is "cold" (meaning not at from-the-cooker temperature) is not dangerous so long as it doesn't stay "in the zone" for an extended period and accrue bacteria build-up. Most cooks, me included try to keep it pleasantly warm for judges but it will still vary. Chicken thighs, for instance tend to stay hot longer than ribs for some reason. Pulled pork doesn't like to stay hot in the box and brisket will cool quickly, too.
Even if we had a way to keep our turn-ins "piping hot" that would still cause problems become some meats continue to cook or change consistency if over-warmed.
The fact is, not everything that gets to the turn-in table is going to be at a perfect temperature. Perhaps that is why we don't have a score for "temperature".
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