West Texans Love These 5 Foods – Here’s The Hidden Risk

If there’s one thing we do right here in West Texas, it’s cooking. Whether it’s a backyard BBQ, a church potluck, a big family gathering, or competition cooking, we know our way around protein. But as the temperatures start climbing, so does the risk of foodborne illness, especially from the foods we love the most.

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According to the USDA, bacteria thrive in what’s called the “Danger Zone” - between 40°F and 140°F. Leave food out too long, and you could be serving up more than just dinner.

So let’s talk about the Top 5 proteins West Texans love - and how to keep them safe.

Texas Brisket – The King of West Texas BBQ

There’s no denying it - brisket is king in Texas. From slow-smoked perfection to holiday meals, it’s a staple.

But brisket takes time, and that’s where trouble can start.

• Always thaw brisket in the fridge, not on the counter
• Cook to at least 145°F, then let it rest
• Don’t leave it sitting out after slicing

That beautiful bark won’t matter much if bacteria crash your cookout.

Ham - The Holiday Favorite

Ham shows up big around Easter and family gatherings.

Here’s the catch - not all ham is ready to eat.

• “Fully cooked” hams can be reheated to 140°F
• Raw or “cook thoroughly” hams must hit 145°F
• Leftovers need to be refrigerated within 2 hours

That glaze might be sweet, but bacteria don’t care.

Chicken - The Everyday Go-To

Chicken is one of the most common proteins in Texas homes, and one of the riskiest if not handled right.

• Always cook chicken to 165°F
• Never rinse raw chicken (it spreads bacteria)
• Keep it separate from other foods

Salmonella loves chicken... don’t let it love your kitchen.

Eggs - The Brunch MVP

From deviled eggs to big Sunday breakfasts, eggs are everywhere this time of year.

But eggs can turn fast in warm weather.

• Cook egg dishes to 160°F.
• Don’t leave eggs out longer than 2 hours
• Keep boiled eggs refrigerated until serving

That deviled egg tray at the picnic? It’s on a timer, whether you realize it or not.

Fish - The West Texas Favorite They Forgot

Now THIS is where I’m adding a little Fearless Fernandez truth…

They left fish off the list—but we all know better.

West Texans LOVE to fish. Whether it’s a stock tank, lake, or river, fish are a huge part of our lifestyle.

• Keep fish on ice immediately after catching
• Cook to 145°F
• Never leave fish sitting out in the sun

Fresh catch can turn dangerous fast in Texas heat.

The 2-Hour Rule That Could Save You

No matter what protein you’re serving:

• Don’t leave food out longer than 2 hours
• In hot Texas weather? That window can be even shorter
• "When in doubt... throw it out!"

Final Thoughts

I’ve spent years behind the smoker and the grill, competing in some of the toughest cook-offs in Texas. From Terlingua to West Texas brisket competitions to the  Hobo stew and brisket cook-off, I’ve been blessed to take home seven chili championships, three brisket titles, and two wins in chicken. So when I talk about cooking these proteins, I’m not just talking, I’ve lived it.

I want to stress: "Nothing but nothing ruins a great day faster than someone getting sick from the food!" We take pride in our food here in West Texas. Let’s take pride in keeping it safe, too.

Because at the end of the day, it’s not just about great food. It’s about taking care of the people sitting at your table.

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