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Old 04-14-2010, 03:52 PM   #8
Quintessential Chatty Farker
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Join Date: 12-15-07
Location: England

Please explain for me, what chances would you be taking if you did not wash the board between meats?

The issue is that HD classes are geared for everyone and the only way to get a 16 year old working his /hers first food job is to do things that leave no questions is to dumb EVERYTHING down and remove any excuses.

Now I have seen people put chicken over pork/ brisket and even bread where the chicken wasn't completely cooked. This person also sliced buns for burgers on the same board the he cut up under cooked chicken. The chicken was put back in the cooker to finish while the buns were served...little red spots and all.

Bottom line in my opinion is if you dumb it down people can be held accountable for their actions.

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009
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