cross contamination qustion

LT72884 · 05-22-2009, 03:28 PM

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.

Don Marco · 05-22-2009, 03:55 PM

You dont want any chicken/Poultry or fish drippings on other meats, so those always should be on the bottomn grate.

DM

Desert Dweller · 05-22-2009, 04:22 PM

Quote:

Originally Posted by LT72884

All i remeber was chicken on bottom.

That's all you need to remember... If possible, pork over chicken for added flavor to the chicken...

LT72884 · 05-22-2009, 06:33 PM

Quote:

Originally Posted by Desert Dweller

That's all you need to remember... If possible, pork over chicken for added flavor to the chicken...

but wont the drippings from under cooked pork contaminate the cooked chicken?

BBQ Grail · 05-22-2009, 06:34 PM

Pork over beef is awesome...

Beef over pork is good...

Chicken always on the bottom...

bbq lover · 05-22-2009, 09:10 PM

what he said ..

StrikeEagle · 05-23-2009, 01:47 AM

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.

LT72884 · 05-23-2009, 04:11 PM

thanx guys. im almost ready to cook on it..

Learnin Querve · 05-24-2009, 10:00 AM

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

thillin · 05-24-2009, 12:38 PM

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.

05-22-2009, 03:28 PM	#1
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	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. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

05-22-2009, 06:34 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Pork over beef is awesome... Beef over pork is good... Chicken always on the bottom... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

05-22-2009, 09:10 PM	#6
bbq lover is one Smokin' Farker Join Date: 09-05-08 Location: tracy ca. Downloads: 0 Uploads: 0	what he said .. __________________ GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker

05-23-2009, 01:47 AM	#7
StrikeEagle Knows what a fatty is. Join Date: 05-31-05 Location: Northern California Downloads: 0 Uploads: 0	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. __________________ Jamie "The StrikeEagle" When You Care Enough to Send the Best

05-23-2009, 04:11 PM	#8
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	thanx guys. im almost ready to cook on it.. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

05-22-2009, 03:55 PM	#2
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	You dont want any chicken/Poultry or fish drippings on other meats, so those always should be on the bottomn grate. DM

05-24-2009, 10:00 AM	#9
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA Downloads: 0 Uploads: 0	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

05-24-2009, 12:38 PM	#10
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	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. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

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