Danger Zone refers to the temperature zone from 40F degrees to 140F degrees. It is in this temperature range that bacteria will quickly grow.
Raw meat must be kept below 40F degrees and cooked meat must be kept above 140F degrees.
For BBQ the discussion is about how long the meat can stay in the Danger Zone while cooking low and slow. One rule of thumb is to try and get the BBQ meat above 140F within 4 hours. But we have also heard that as long as the cooker temperature is 225F or higher then it doesn’t matter how long it takes to get above 140F.
DISCLAIMER: This information is for entertainment purposes only. Do not make any bacterial related decisions based on our definition of Danger Zone 🙂