Think I will avoid Angelo's in Fort Worth

[Bigmista]

I was just watching Food Nation with Bobby Flay and he was at Angelo's. They opened up the smoker and there were several chickens on a shelf over the ribs, dripping all of those juices on the ribs.

But then again, they have been in business for along time, so maybe they know what they are doing?

 

[nmayeux]

If the smoker is over 141 degrees, then what is the problem? I usually don't put chicken over anything, but for the temps and times that most meats are smoked, then there should be minimal risk of contamination, and almost no risk of flavor contamination.

I bet their ribs taste like chicken!

 

[qman]

Agree with Noah here. I usually put chicken on bottom, but I too think the risk is minimum. I always thought that any juices that dripped would be cooked before being consumed anyway, so what is the problem.

I guess if you put a load of chicken on a top shelf and then pulled beef or pork out from under it in just a couple of minutes or so, you might get some dripping that had not had time to cook past 140 degrees?

 

[Bill-Chicago]

So I guess you won't accept an invite to my place?

I dont see a problem, like qman states.

In fact, I'm on record as saying this don't matter (to me)

He is a good stacking order thread

http://www.bbq-brethren.com/forum/showthread.php?t=26637

Mista

I'll leave a place setting out on the table, just in case you come to your senses

 

[bbqjoe]

I'll let beef and pork mingle. But chicken is by itself. Don't ask why, I don't know.

 

[sterlingsmoker]

My chicken is always on bottom or by itself. I will always error on the side of caution!! Got a little one ya know..:-D

 

[chinesebob]

Considering that chicken is a foul animal and should be removed from all sensible diets I put my chicken on the bottom so at least it comes about tasting like brisket or pork.

 

[ZBQ]

Mabey I am just not getting it but I have never understood the whole "nothing under chicken" argument. :roll: What happens if you cook chicken under chicken? They do it all the time with those big rotisseries where the chickens are on big spits directly above each other. All the Krogers and Sam's have them around here where you can see them cooking and dripping all over each other. You would think that if there was even the slightest risk that the food police would be all over it.

Makes no sense what so ever to me. Smokers are usually at 200 or higher. If the juices are exposed to temps above 140 for 30 seconds or more, everything is fine.

But mabey I just need some more ejamacation.......

 

[crackerjack BBQ]

I ate at Angelo's last time I was in Fort Worth and the brisket was fantastic. You might want to reconsider.

 

[nmayeux]

Agree with Noah here.

Q, you've got to quit doing that or I'll never achieve Will Farkerman Status...

 

[Bill-Chicago]

Q, you've got to quit doing that or I'll never achieve Will Farkerman Status...

Who?

 

[nmayeux]

Who's on first...

 

[bowhnter]

I'll let beef and pork mingle. But chicken is by itself. Don't ask why, I don't know.

My chicken is always on bottom or by itself. I will always error on the side of caution!! Got a little one ya know..:-D

Probably nothing wrong with it, but for me it's just the thought of it too.

 

[Bigdog]

Who's on first...

What's on second.:wink:

 

[Bigdog]

Mabey I am just not getting it but I have never understood the whole "nothing under chicken" argument. :roll: What happens if you cook chicken under chicken? They do it all the time with those big rotisseries where the chickens are on big spits directly above each other. All the Krogers and Sam's have them around here where you can see them cooking and dripping all over each other. You would think that if there was even the slightest risk that the food police would be all over it.

Makes no sense what so ever to me. Smokers are usually at 200 or higher. If the juices are exposed to temps above 140 for 30 seconds or more, everything is fine.

But mabey I just need some more ejamacation.......

BOT
Big Z does bring up a good point here. What about chicken over chicken?

But you may need to check you temps. 180 in usually the safe number for all bacteria.

 

[Puppyboy]

What's on second.:wink:

I don't know is on third.

 

[Bentley]

As long as it is nice pink chicken juice I have no problem with it!

 

[tony76248]

Angelo's is a landmark BBQ joint in Ft Worth. Their chicken is my favorite. Plus you get a tray so full of sides that you can't eat them all.

 

[ThomEmery]

LOL Mista
I got your back
Make a run fer it now

 

[Bill-Chicago]

Big Z does bring up a good point here. What about chicken over chicken?

.

Chicken over Turkey would be a sin.