I agree with you completely. Our HD likes to see color coded cutting boards for raw and cooked. I've tried the disposables for raw, and they seem to work pretty well and that takes care of the sanitation issue. It seems to me that if you had raw chicken juice hit a 200 degree butt, the problem will be solved in five minutes (probably less). Yes, it probably does look gross to some people who only understand part of the equation. I think it comes from folks knowing that raw chicken juices are potentially dangerous, but not really understanding how that danger gets taken care of.
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law