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Old 05-24-2009, 10:00 AM   #9
Learnin Querve
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA

I understand cross contamination issues, especially when it comes to food prep and handling. But if for example, you're using a UDS with 2 grates and you cook a butt or a brisket, do you pull it off, foil and cooler it, and then put chicken on to cook? Position everything so the chicken doesn't drip on the meat on the lower grate? Cover the food on the lower grate with a bit of well positioned foil?

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