Q: Dr. BBQ,
If I were asked to bring lots of pre-cooked food (ribs, brisket, chicken, etc.) to, say, a picnic, what would be the best way to take everything and have it stay warm, and at what temperature do I determine that the food is no longer consumable? For instance, I have a brisket that is in a cooler wrapped in foil and towel, no ice, that started out at 200°F—is it still good at 160, 140, 100, etc?
A: Hi Matt,
A pre-warmed ice chest works well as long as you keep it closed. Don’t try to work out of it—take a large portion out and use a chafing dish, or if electric is available, use a roaster. Most health departments agree that food should always be kept below 40°F or above 140°F.