I tend to agree to.
The only contamination I can think of is maybe flavour wise .
When you are stacking let's say chicken on top of your ribs the chicken drippings can spoil the flavour of your ribs.
But I do believe that in catering or restaurants it is mandatory by the health department to use different cuttingboards etc.
22.5" Weber OTG , 22.5" weber WSM
Last edited by smokey bandit; 04-14-2010 at 04:32 PM..