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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-22-2009, 03:28 PM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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cross contamination qustion
My UDS will have two cooking grates. What foods need to be where so i dont cross contaminate the meat. SoEzzy told me once how to do it but i kind of forgot. All i remeber was chicken on bottom.
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05-22-2009, 03:55 PM | #2 |
is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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You dont want any chicken/Poultry or fish drippings on other meats, so those always should be on the bottomn grate.
DM |
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05-22-2009, 04:22 PM | #3 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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That's all you need to remember... If possible, pork over chicken for added flavor to the chicken...
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05-22-2009, 06:33 PM | #4 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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but wont the drippings from under cooked pork contaminate the cooked chicken?
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05-22-2009, 06:34 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Pork over beef is awesome...
Beef over pork is good... Chicken always on the bottom...
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05-22-2009, 09:10 PM | #6 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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what he said ..
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05-23-2009, 01:47 AM | #7 |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
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Personally, I don't cook chicken on the same cooker as anything else. Helps to avoid any CC issues. Cooking pork and beef on the same cooker should be no issue.
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Jamie "The StrikeEagle" When You Care Enough to Send the Best |
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05-23-2009, 04:11 PM | #8 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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thanx guys. im almost ready to cook on it..
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05-24-2009, 10:00 AM | #9 |
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
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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?
Chris |
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05-24-2009, 12:38 PM | #10 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Devils advocate here.
What about rotissorie pits? Won't chicken eventually be above something? If chicken drips on something, and it cooks longer than the chicken, won't all the bad things be cooked out? I've seen lots of chicken cooked over veggies. The veggies are OK since they come off the cooker the same time the chicken does. Hence the drippings have cooked. (devil's adocate done) I still don't cook anything under chicken.
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