SC - Safe temperatures

[Wolfger von Sibenburgen]

>         Perhaps I should rephrase it.
>
>         Given the properties inherent in cooking poultry, would it be wise
> to further cook it in a cooler where the "temperature danger zone" may be
> attained?
>
>         Please don't feel that I am being vacuous here, I just like the idea
> and am exploring the possibility while still not wanting to poison my
> friends.

Okay, the whole story... we put the birds, drippings, pans and all in the
coolers so everything is red hot (375 to 400 degrees) when it is put in the
coolers.  It helps even more if the coolers are lined with towels to radiate
even more heat and protect the coolers from burn marks.  Usually the birds spend
an hour in the coolers.  If it needs more, then more (if feast is delayed).  We
have never had to reheat, but if they are not too hot to handle you can pop them
back in the oven again.

Brenna

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