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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-26-2010, 11:29 PM   #1
LT72884
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Default Chicken N Ribs go where

When you have two cooking grates in the UDS, does chicken go above ribs or ribs above chicken? I thought what evers cooks the fastest is on the upper cooking rack?

thanx

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Unread 05-27-2010, 12:46 AM   #2
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chicken on bottom
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Unread 05-27-2010, 02:36 AM   #3
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Ribs in drum, chicken in kettle. Chicken needs higher temp, ribs longer.
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Unread 05-27-2010, 07:28 AM   #4
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Quote:
Originally Posted by Norcoredneck View Post
Ribs in drum, chicken in kettle. Chicken needs higher temp, ribs longer.
Bingo!
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Unread 05-27-2010, 07:45 AM   #5
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Just for the record. If you do have a time when you are cooking chicken and another meat. The chicken ALWAYS goes on the bottom.

But I'm in agreement with Norcoredneck on this one.
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Unread 05-27-2010, 01:12 PM   #6
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Quote:
Originally Posted by BBQ Grail View Post
Just for the record. If you do have a time when you are cooking chicken and another meat. The chicken ALWAYS goes on the bottom.

But I'm in agreement with Norcoredneck on this one.
Why on the bottom? im not disagreeing, but rather trying to understand. To my thinking, the drippings from the other meats above that have NOT finished cooking, would that not contaminate the chicken? Or is the drippings from the meat cooked well enough not to contaminate the food?

thanx.
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Unread 05-27-2010, 01:21 PM   #7
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Chicken is more toxic than Pork. You never want to cross contaminate chicken to other meats. Plus, pork seasons the chicken nicely.
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Unread 05-27-2010, 01:35 PM   #8
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As long as all meats are cooked to done it should not matter.

If you have meat on the bottom that is almost done then you put raw chicken on top you have a problem. When you pull the bottom meat it will have juice from the under cooked chicken that did not reach temperature yet.

Just be sure that any meat you pull from the smoker only has juice from cooked meat on it.
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Unread 05-27-2010, 02:02 PM   #9
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ok thanx guys. For now on i will do that. haha
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Unread 05-27-2010, 03:04 PM   #10
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As long as you keep the frank above the beans, all is good. :)
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Unread 05-27-2010, 06:08 PM   #11
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Quote:
Originally Posted by jgarofalo View Post
As long as you keep the frank above the beans, all is good. :)
LOL..I will keep that in mind
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Unread 05-27-2010, 06:09 PM   #12
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chicken on bottom, let the ribs drip on the chicken....yum
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