I see a recipe says Out Time and Out Temp what does that mean??

Out time and temp is performing a mash out, it’s an optional step in the mash if you have the ability to adjust mash temperatures  by raising the temperature of the mash to a about 75 and holding it there for about 10 minutes.  It just denatures the enzymes meaning it stops the conversion of starches to fermentable sugars thus creating an end poit for the mash, which aids in repeatability.

It’s only really doable if you have an all in one system or 3 vessel system with HERMS or RIMS. If you do BIAB or you just have a basic mash tun without recirculated temperature control then just skip it and move on to the sparge or boil depending on how you usually brew.