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Message
re: Chicken and Ribs
Posted on 3/13/21 at 8:46 pm to SixthAndBarone
Posted on 3/13/21 at 8:46 pm to SixthAndBarone
quote:
2 species cross contamination. You can introduce pathogens from one species to the other.
Cooking temperatures are based on pathogens commonly found in each particular species of meat. The risk is that you add another pathogen not commonly found to that meat species.
Both meats were cooked above 165.
GTFO.
1
Posted on 3/13/21 at 9:04 pm to KosmoCramer
quote:
Both meats were cooked above 165.
GTFO.
about 40°F higher than 165! I wouldn't do what I did AT WORK, but when I'm at home, I understand the thresholds for bacterial contamination & 5 minutes of contact is not enough time for pathogens to transfer & grow to unsafe levels.
Not to mention, the quantity of salt on the surface of these two products was at a concentration that is known to inhibit bacterial growth.
But I do understand S&B's concern...
Posted on 3/13/21 at 10:04 pm to BigDropper
Fact: cross contamination of species is a food safety no-no.
Were you fine? More than likely yes. But that doesn’t negate the fact above. Y’all are more interested in proving me wrong because I’m me than opening your minds to facts.
Were you fine? More than likely yes. But that doesn’t negate the fact above. Y’all are more interested in proving me wrong because I’m me than opening your minds to facts.
Posted on 3/13/21 at 10:22 pm to BigDropper
Smoked a butt last night and three racks today. No sauce for me, just a good rub. Delicious
Posted on 3/13/21 at 10:33 pm to SixthAndBarone
quote:
Fact: cross contamination of species is a food safety no-no.
Were you fine? More than likely yes. But that doesn’t negate the fact above. Y’all are more interested in proving me wrong because I’m me than opening your minds to facts.
The issue with cross contamination only applies if you aren't cooking everything over 165 internal.
Mixing ground beef and chicken isn't considered safe because the pathogens can get between the ground meat which may not be cooked fully in the very middle. That's also why ground meat is much more susceptible to food bourne illness (pathogens in the center of the meat where they typically remain on the surface.
Mixing two different meats that both will be cooked to a minimum of 165 (or if using a sous vide, reaching a proper temperature for the designated time to pastuerize) is not a concern at all.
Stop fear mongering things you don't understand.
Posted on 3/13/21 at 10:56 pm to KosmoCramer
Good points Kosmo, Minimum Internal Temperatures (MIT) were established to mitigate foodborne illnesses and are based on the temperature at which pathogen, most commonly associated with each species is destroyed or reduced to a safe level.
Poultry is typically associated with non-typhoidal Salmonella. The recommend MIT for poultry recognizes that, at this temperature, the Salmonella pathogen is either destroyed or reduced to a safe level.
165°F is the MIT for not only poultry, it is also the guideline temperature for any stuffed TCS food, any stuffing that is made with TCS foods, & reheating partially cooked foods.
Poultry is typically associated with non-typhoidal Salmonella. The recommend MIT for poultry recognizes that, at this temperature, the Salmonella pathogen is either destroyed or reduced to a safe level.
165°F is the MIT for not only poultry, it is also the guideline temperature for any stuffed TCS food, any stuffing that is made with TCS foods, & reheating partially cooked foods.
Posted on 3/13/21 at 11:46 pm to SixthAndBarone
quote:
Fact: cross contamination of species is a food safety no-no
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.
quote:
Y’all are more interested in proving me wrong because I’m me than opening your minds to facts
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.
This post was edited on 3/13/21 at 11:48 pm
Posted on 3/14/21 at 7:52 am to BigDropper
arse or not, facts aren’t wrong.
Posted on 3/14/21 at 8:11 am to BigDropper
Does this mean you are going to stop making fun of pellet grills?
Posted on 3/14/21 at 9:26 am to t00f
quote:
Does this mean you are going to stop making fun of pellet grills?
I see no reason for that.
Posted on 3/14/21 at 9:40 am to ragincajun03
Not taking to you hazy beer boi
Posted on 3/14/21 at 11:21 am to t00f
quote:
Does this mean you are going to stop making fun of pellet grills?
I'll suspend my criticism of pellet grills for the duration of the 2021 grilling season on your behalf, Toof!Posted on 3/14/21 at 11:27 am to BigDropper
Posted on 3/14/21 at 11:47 am to BigDropper
quote:
On the MBGS 1050 with hickory and pecan
I want to know what happened to the two pieces to the right of the ribs.
They are somehow now missing three hours later!
BTW it all looks delicious. Would definitely eat.
Posted on 3/14/21 at 12:34 pm to Nicky Parrish
quote:
what happened to the two pieces to the right of the ribs.
Posted on 3/14/21 at 9:28 pm to BigDropper
Whose making the mashed potato’s
Posted on 3/15/21 at 8:14 pm to BigDropper
All this talk about safe food temps got me to thinking about the steaks from Costco. The majority of them are blade tenderized. You know most people are cooking these pretty rare. Never heard of anyone getting sick from that. The ribeye caps they sell are the same way. They pinwheel them and most people cook them pretty rare also. Must be super rare to get sick from something like that.
Posted on 3/15/21 at 8:32 pm to highcotton2
Most of the time, a normal person who gets food poisoning isn’t that bad off. The majority of cases get dismissed as a stomach bug and don’t even get recorded as food poisoning.
When cutting into meat, the risk of introducing pathogens inside the meat is there. But, it’s not generally likely.
When cutting into meat, the risk of introducing pathogens inside the meat is there. But, it’s not generally likely.
Posted on 3/15/21 at 8:36 pm to highcotton2
Man. I have seen those caps in a hot minute. I’d love to have some right about now.
Posted on 3/15/21 at 9:14 pm to NOLAGT
quote:
Man. I have seen those caps in a hot minute. I’d love to have some right about now.
Yea, it’s strange how they stopped carrying them all the time. My local store had them about a month ago. I imagine all those Prime Ribeyes with the cap removed did not sale so well.
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