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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-23-2006, 01:30 PM | #1 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Question about utensils?
Hey Joe, I was grilling some chicken breasts a few nights ago, and got to wondering about the tongs I was using. I always swap them out for clean ones at some point mid cook so I'm not using tongs with raw food cooties on them to plate up my food when its done.
What does "the book" say about when is the proper time to swap out utensils you use during the cook? |
05-23-2006, 01:56 PM | #2 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I believe the "Book" says somthing about utensils and cutting boards and other food surfaces should be cleaned and sanitized every four hours.
Of course, common sense should prevail here. You know that you should never use any equipment that was used in prep for food that is now cooked. This goes for tongs, cutting boards, pans or plates used to carry the meat out in etc. Also since summer is here and the "Flying Maggots" are out, I would change or wash tongs as often as you see fit. Keeping a five gallon bucket of water with a very, very, small amount of bleach in your cooking area isn't a bad idea. You can place your tongs in that during the cook. HIG suggests fifty parts per million as a "Sanitation" solution when using bleach. For home use I would probably use less. Great question! Joe |
05-23-2006, 02:38 PM | #3 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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Wow, that is a good question, and something that I never thought about.
Thanks! I just changed one thing that I do when I cook thanks to this place.
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
05-23-2006, 02:56 PM | #4 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
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Good question! I usually wash my tongs/ spatula/ tray/ sharpened stick everytime I go inside for something. It's a habit I've gotten into that makes me feel a lot cleaner and safer.
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Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q |
05-23-2006, 06:52 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I use color coded cutting boards, perhaps I am going to use color coded tongs (raw meat, in between meat and done meat tongs). I still will wash frequently!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
05-23-2006, 07:12 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I've got 5 pair of tongs that I keep in the refrigerator out in the cooking area. Use a fresh one every hour or so and then they get washed. They are a different color than the ones kept in the house so my tools don't "migrate". I also do something like BBS. Plastic cutting boards for raw meat, wood for cooked meat.
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Kevin |
05-23-2006, 07:53 PM | #7 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Good stuff guys!
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05-23-2006, 09:46 PM | #8 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I agree... Great question !!! I thought about this alot too, primarily when cooking chicken on a grill... I'll swap out tongs or whatever utensil 2-3 times during a cook. Same with when I scramble an egg in a bowl and then use that utensil to scramble it in a hot pan until done.
Chicken and pork scare me...I'll flip a hamburger or a steak etc. with the same utensil from start to finish.. I'll need to re-think that strategy to extend to all meats Thanks !.
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05-23-2006, 10:20 PM | #9 | |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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Quote:
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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05-23-2006, 10:27 PM | #10 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
When I grill stuff, I almost always start off with a searing step, then go to indirect heat to finish stuff off. When I go to indirect heat is when I usually swap utensils, I figure the cooties on the outside of the meat have been killed off by the direct heat. |
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05-24-2006, 01:40 PM | #11 | |
On the road to being a farker
Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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Quote:
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05-24-2006, 01:52 PM | #12 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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If anyone is seriously interested, I can order some of these test kits through my supplier and send them out( My cost+ postage). It's a tube with 100 strips of litmus paper with a graph on the side.
I can't remember the cost, it's not much, but I can check on it. PM me |
05-24-2006, 04:16 PM | #13 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Just as an aside. Back when we had the cafe, and after that when I bartended, we had these little single use packets that you put in the second or third sink, don't remember. They were called "sani-clean" or something like that. The inspector just loved them.
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Kevin |
05-26-2006, 07:00 AM | #14 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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I usually take my tongs and set them (the tong part) over the coals for a minute or two. So they get hot. The tongs temperature rises seriously and should post no health issues. If the cooked meat is only going to 160, my tong exposure to 4-500 degree's should take care of the creepy crawlies. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
05-28-2006, 10:12 PM | #15 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Wow, Im glad to read that there are at least a few guys more careful than me. I use a long fork to apply the boobs to the grill from the marinade zip-lock bag. Then I use the same fork to make the first flip. After that I use my tongs from then on because I "assume" the outside is cooked. Great thread.
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