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-   -   Is uncovered poultry in the frige over night bad? (https://www.bbq-brethren.com/forum/showthread.php?t=211401)

Yellowhair42 05-30-2015 05:06 PM

Is uncovered poultry in the frige over night bad?
 
On another group I belong to this question came up. I said it was OK but others said it was bad because air is bad for poultry. What opinions do you guys have?

Stingerhook 05-30-2015 05:07 PM

I do it all the time after brining to let the chicken dry out.

roademier 05-30-2015 05:08 PM

I agree with Stinger
I do it all the time also

jbounds286 05-30-2015 05:09 PM

Quote:

Originally Posted by roademier (Post 3257296)
I agree with Stinger
I do it all the time

ditto

northeast bbqer 05-30-2015 05:17 PM

It's the temp that matters, not if it's covered or not.

PatAttack 05-30-2015 05:37 PM

You'll have crispier skin that way!

code3rrt 05-30-2015 05:46 PM

Not an issue.

KC

Yellowhair42 05-30-2015 05:47 PM

That's what I said and they're all about air is bad for poultry. Oh well, just trying to help someone.

smoke ninja 05-30-2015 05:51 PM

When i go to smaller markets all the meat is unwrapped exposed to air on the case, even the chicken. Some folks over think things

el_matt 05-30-2015 05:51 PM

Isn't it sitting uncovered, while in the cooker? All surrounded by air and what not.

Matt

Teleking 05-30-2015 05:53 PM

Recent articles indicated the store bought chicken is so contaminated with bacteria that you shouldn't even wash it to prevent spreading it around the kitchen. You really want that uncontained in the fridge.

YMMV

Gore 05-30-2015 06:10 PM

There are many cultures that air-dry their poultry, and even at room temperatures(!) This is traditional in many regions. I haven't tried it, but I've read that it tastes like it's gone bad -- apparently it's an acquired taste. I am reminded of those half-hatched chicken eggs that you see in markets in China, all out for goodness knows how many days in 90 degree heat -- no, I haven't tried those either, but I'm sure people eat them without dying or they wouldn't have many repeat customers. Due to the processing of chicken in the US, there is a great deal of contamination and a huge amount of bacteria. I don't want to take the chance of anything coming into contact with it and keep it covered. Cross-contamination is my biggest concern.

Meatguyver 05-30-2015 06:12 PM

I agree with the Ninja, always agree with Ninjas....It would be fine to leave it open at home, but not in a restaurant as certain city's food codes dont allow it. I rinse my poultry, fish, and pork that's in cryopacks. Rinsing is fine too, as long as you clean your surfaces properly and do not use porous surfaces for prep. Two cents. :p

Teleking 05-30-2015 06:32 PM

Quote:

Originally Posted by Meatguyver (Post 3257368)
I agree with the Ninja, always agree with Ninjas....It would be fine to leave it open at home, but not in a restaurant as certain city's food codes dont allow it. I rinse my poultry, fish, and pork that's in cryopacks. Rinsing is fine too, as long as you clean your surfaces properly and do not use porous surfaces for prep. Two cents. :p

Might want to freshen up on national news!

Yellowhair42 05-30-2015 06:37 PM

Quote:

Originally Posted by Teleking (Post 3257392)
Might want to freshen up on national news!

Yep,rinsing is now frowned upon.


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