Originally Posted by BBQchef33
Re: The leaching issue.. who knows.. if its graded as food safe up to 300+ degrees, I would use it. I also marinade stuff in plastic bags that have no rating as food safe and Im not dead yet. In either case, thats a topic for a different thread.
Good point. The acids in the marinades we use would surely eat away parts of the plastic if it wasn't safe.
WE'RE ALL GONNA DIE!
Me? Chokin' on a rib bone...
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