re: Chicken and Ribs

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Fact: cross contamination of species is a food safety no-no

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Agreed! However, this statement is circumstantial. Consider this, meat science guy.

You ever read a pack of hotdog or bologna & it says "made with beef, pork, & chicken"? Do they cook all of those species separate, Bovine, Porcine, & Gallus gallus, & then combined them after?

No, they create a slurry of all three species in the raw state & then cook it whole. Now, each of those species has a unique Minimum Internal Temperature (MIT). Porcine & Bovine is 155°F in the ground state and poultry in any state is 165°F.

Common sense dictates that you would cook it to the higher of the two temperatures & call it a day.

Most products in traditional barbecuing hit higher temperatures during their cooking process so I think it's ok for a seasoned drumstick to be on the same tray as a rack of ribs, for five minutes before they are both cooked to over 190°F.

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Y’all are more interested in proving me wrong because I’m me than opening your minds to facts

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You can always spot the guy who didn't complete his Discussion Board posts on time.

Stop it with the Eeyore, "woe is me" victim charade. You're a shite-starting troll that would rather cause arguments than admit when you're wrong.

When you're not pretending to be a know-it-all meat science expert on the F&DB, you can be found rabble-rousing around the OT bickering and looking dumb.

You're ignoring the fact that almost all of your posts get down voted because you're an arse.