Originally Posted by KnucklHed BBQ
Well, yes but no... Bear with me for a moment.
A very good point on the cooking temps of dif meats, however we are talking about about safe *internal* temps, our external cooking temp (grill or smoker) is (dare I say) always going to be higher than what the safe internal temp is. Therefore unless we are injecting raw chicken juice into our steak then there is effectively no chance of the exterior of the steak not reaching the safe chicken temp... Does that make sense?
I agree, that is the best way to never have a problem, and is probably the best practice.
Thanks for the reply!
I think that it might also give fuel to the misconception that something bad happens if a piece of raw chicken touches a piece of raw pork...
Something bad will happen is raw chicken gets on pork. Let's say the pork is almost finished and the cook ( the helper you have working under your Food safety license ) starts the raw chicken on the grill above it, chicken starts to drip, pork is removed and served then BLAMO!!! you got bugs. While it's impossible to draw every possible scenario it's best to just keep things seperate.
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