I thought that heating uncooked food at a temperature above 135 degrees F for a relatively short amount of time and then keeping it cold right after was the only way to prevent food from making you sick, but I don’t understand how people can cook “low and slow” stews or crockpot food that’s been cooking for like 8+ hours and eat them without any problem.
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I do a lot of low and slow bbq. Typically the smoker is at about 225 degrees F. So that kills most germs. The meat will usually be cooked to about 200 F. This is well above the safe cooking temp for beef chicken and pork.
The reason it is cooked slowly is to give the fats and connective tissues time to cook down into oil. Otherwise the meat will be tough and difficult to eat. If you toss ribs into a 500 degree oven and pull them out when they reach 165, they will be terrible. But letting them cook slowly for several hours until all of the fat, fascia, tendons, and ligaments break down into juicy oils is fantastic.
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