Originally Posted by Grimm5577
i think the real threat comes more from cross contamination then actual cooking and eating like mentioned earlier. I picked up cutting board mats specifically just to use for poultry. It also makes clean up a lot easier.
Same here. I bought stuff specifically to use with poultry. We do keep a healthy supply of Clorox wet wipes on hand as well. I got a good case of food poison once years back and I never want to live through that one ever again. It was having the flu times 100.
If I could I would. If I don't, it's because I am to lazy!
UDS | Brinkman Gasser | Big Poppa Drum
On Deck: Weber OTG