Stacking order

[ModelMaker]

Quick question on stacking order. Is there a rule of thumb on what drips on what?
I had a brisket and a butt on a rack and wanted to add another rack with 10 chicky hinnies. I would have liked to left the brisket and butt on the lower rack but was concerned about the chicken fat/grease dripping on them. Not just the taste factor but the food saftey (chicken) factor also.
Should raw chicken drip on mostly cooked meat?
ModelMaker

 

[jt]

No, the chicken should be below everything else.

 

[Dale P]

I dont like chicken drippings on anything. No safety concerns other than chicken dripping down onto ribs is just plain nasty imho. Pork rules.

 

[Bill-Chicago]

I buy drip free chicken, so it doesnt matter where I put it

I put chicken in the top of the vertical, for I don't want it to dry out.

 

[Arlin_MacRae]

Chicken on the bottom. Then I'd put the brisket in the middle, fat side DOWN, and let the pork drip on the brisket.

 

[thirdeye]

Yep, chicken on the bottom for me too. I really like pineapple on the cooker, sprinkled with brown sugar and maybe some Gran Marnier. It takes about 2 hours for thick slices, 1 for thinner ones. The drippings are really good on wings......Auto basting mod.

 

[jt]

That pineapple basting idea is awesome!

 

[Puppyboy]

I never put anything under chicken. I will how ever let brisket & pork butt drip into the beans.

 

[thirdeye]

That pineapple basting idea is awesome!

Thanks for the kind words....the pineapple is pretty good too. The slow cook is much better than trying to grill it. Don't be shy with the brown sugar.

 

[ModelMaker]

Good thoughts,
Thanks
ModelMaker

 

[Puppyboy]

That pineapple basting idea is awesome!

I have mopped chicken in pineapple juice with some rub mixed in. Turns out pretty good.

 

[beerguy]

I never put Gran Marnier on anything but my tongue! Maybe on some Kalula and some baileys, but thats jusdt me. Sounds good on the pinapple.

 

[CarbonToe]

I buy drip free chicken, so it doesnt matter where I put it.

I always place the chicken where it cannot drip on anything (apart from more chicken!!)

Willkat, what's 'drip free chicken'? What do 'they' do to it to stop juices/fat from coming out of the meat whilst cooking?

 

[Bill-Chicago]

Sorry CT, I made it up

I really don't care if it drips on anything, for everything that is in there is taken way into a temp where it don't matter.

I don't buy the argument that the chicken fat is dangerous, but the pork and beef fat is not.

We have a brand of chicken soup here in the states that is called Mrs Grass. Comes with a little egg of a disolvable material. Inside, is chicken fat. So if you can add chicken fat to food and be safe, then to me, chicken placement is immaterial

 

[Dale P]

Willkat is probably right about that. I just have it in my head that pork fat or beef is a better baste.

 

[Dale P]

nmsg

 

[thillin]

I never put Gran Marnier on anything but my tongue! Maybe on some Kalula and some baileys, but thats jusdt me. Sounds good on the pinapple.

When bartending we would mix Gran Marnier, Ameretto and pineapple juice. Made a damn good drink, so why not a glaze? I know what i want to try on some wings now..

 

[Pigs on The Run]

chicken over ribs

I dont like chicken drippings on anything. No safety concerns other than chicken dripping down onto ribs is just plain nasty imho. Pork rules.

Well I agree but i have friend who has won many awards with chicken drippining over his ribs, go figure.

 

[Bill-Chicago]

Willkat is probably right about that. I just have it in my head that pork fat or beef is a better baste.

No no no Dale, there was no need to edit, and I wasnt starting an argument (or not trying)

My information is purely opinion, and not even close to factual. Some folks fear chicken fat, touching chicken, handling chicken, etc.

I laugh with Emirel ( most times at, but not this) when he gets that crazy look about how he has to mention not to do so and so, for the chicken police will get him.

I just recall my mom making chicken. Cutting it up, handling it, breading it, frying or baking, etc. No gloves. No toxic cleaners to get the cutting board extra extra clean.

Personally, I just wash my hands.

Now if I were to vend, or to compete, where someone else were to be eat something of mine, I would be all over the gloves thing, the clear seperartion of equipment, etc, just to be on the safe side.

My kids, and my dog, aren't suing me :wink:

 

[Dale P]

No no no Dale, there was no need to edit, and I wasnt starting an argument (or not trying)

My information is purely opinion, and not even close to factual. Some folks fear chicken fat, touching chicken, handling chicken, etc.

I laugh with Emirel ( most times at, but not this) when he gets that crazy look about how he has to mention not to do so and so, for the chicken police will get him.

I just recall my mom making chicken. Cutting it up, handling it, breading it, frying or baking, etc. No gloves. No toxic cleaners to get the cutting board extra extra clean.

Personally, I just wash my hands.

Now if I were to vend, or to compete, where someone else were to be eat something of mine, I would be all over the gloves thing, the clear seperartion of equipment, etc, just to be on the safe side.

My kids, and my dog, aren't suing me :wink:

Willkat the only reason I edit that post at all was I hit the quote button by accident. It wasnt in fear of hurting you or anyones feelings. I got bad skills when it comes to typing and I cant spell krap. Plus most of the time I edit causre of spelling mistakes more than anything. I am here to make friends not argue about chicken grease. I was taking up for you on the fear of chicken "on edit" I'm a cooker not a fighter!