SC - Cooking meat in coolers

[Brenna]

Groulx, Michelle wrote:

> Brenna says....
>
> >From the description given, I was also assuming the kettle was already
> heated and that the hay was forming an insulation layer to allow it to
> simmer.  A similar method to taking chicken or roast that is mostly cooked
> at a feast and putting them in coolers (no ice, of course).  The meat
> continues to cook for up to 2 more hours in the cooler while you use the
> oven for other things.  It  works great when you have limited oven space.
>
> Just a question.(as this seems like a good idea)
> Would not having the high heat make any nasties (salmonella) appear that you
> would rather not feed your guests?
>
> Micaylah

Not the way we do it.  The meat is "cooked" when it goes into the cooler, just
not falling off the bones (which it is whenit comes back out).  ANd it is still
over 200 degrees when it comes out.

Brenna

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