As much as I hate to say it, I agree with jbyrd. If you took a pork butt out of the oven at 160 degrees, 145 degrees, whatever and put it directly into the fridge (which is not recommended) and checked the temp 4 hours later, I'd be shocked if the internal temp was below 60 degrees.

where the meat resides (fridge, freezer, oven, center of the sun...) still doesn't change the fact that UNTIL it goes below 40 degrees (or above 140), bacteria will be multiplying at an unacceptable rate...that's what the "danger zone" is saying.

and the longer it STAYS in that 40-140 degree "slot", the more the harmful bacteria can become an issue.

LMAO!!’

I’ve heard the danger zone referred to as the “power rot” zone. Its my understanding it is for raw meat on the way up to temp. Not cooked meat on the way down.

Its Jbyrd63 he knows everything. I'm surprised he/she hasn't has posted how to properly flush your toilet paper..he is a wealth of knowledge..

This could cause his next temper tantrum

so, no need to refrigerate leftovers?

from FDA.gov... https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

Serving Picnic Food
Keep Cold Foods Cold and Hot Foods Hot
Keeping food at proper temperatures — indoor and out — is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the “Danger Zone” — between 40 °F and 140 °F — for more than 2 hours, or 1 hour if outdoor temperatures are above 90 °F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness.

Instead, follow these simple rules for keeping cold foods cold and hot foods hot.

Cold Food
Spicy Thai salad on ice.
Cold perishable food should be kept in the cooler at 40 °F or below until serving time.

Once you’ve served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is above 90 °F. If it does — discard it.
Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Hot Food
Food in heated containers.
Hot food should be kept hot, at or above 140 °F.

Wrap it well and place it in an insulated container until serving.
Just as with cold food — these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90 °F. If food is left out longer, throw it away to be safe.

Ah, no not really. I wasn’t commenting on your take. I am a big fan of refrigeration, but I don’t start a stopwatch when I take something out of it. Especially just because some bureaucrat in an office somewhere wrote a bunch of rules dumbed down to our weakest link “in an abundance of caution”. I don’t need a PSA to tell when something is spoiled, I have a nose and a couple eyeballs. I also believe a little accidental bacteria intake isn’t always bad thing.

OP asked "Is this salvageable or will I be rolling the dice if I try to continue this?"

Common Sense tells me that leaving food out overnight to marinate in its own juices within the bacterial danger zone is "rolling the dice". ymmv.

if you want to do so, it's still a semi-free country...

curious to hear from DWC. hope he's okay!

What if the “outside” temp is colder than your refrigerator? In fact 25 degrees colder . Where is the chart graph for that ? Lol lol

carry on, Cliffy!

Whole family is alive and well after eating the experiment. One of the more tender pork butts ive made.

glad to hear that!

Great ! That extra time in the freezer and then bringing it back up to temp must have worked. Now you can tell the family story for generations that you been to the danger zone and conquered the millions of bacteria and lived !!!
I'll look for your interview on Fox news. Heck you might even get on 60 minutes ! but I doubt it you defied the liberal guide lines to eating healthy...

Like a recurring hemorrhoid that no medicine can cure.

Bucksandbears..I have an uncle that is referred to as the human hemroid .. fits well