[NA] Cross Contamination

SixPapaCharlie

SixPapaCharlie

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First Officer 6PC
Is it cooked and raw that shall not mix or is it red meat and fowl that shouldn't touch?
How does it work?

I am grilling skewers w/ various meats and vegetables.
Raw chicken is going to touch raw steak though.

What are the real concerns w/ regard to Cross contamination
 
It's raw versus cooked, don't let anything that has touched raw touch anything cooked. Skewers generally get up to safe temps when on the grill during cooking. The fork you used to put them there and the bowl they came from the kitchen in, not so much.
 
Cross contamination: thou shall not allow contact between raw, uncooked meat and a finished product.

Essentially, treat any uncooked meat as if it were a cesspool of disease and pestilence. Anything it touches, or that touches it, needs to be cleaned.
 
Here are the FARs about it.
Although...I don't discard marinade, I baste with it. Being sure to cook well following the last application.
 
I just contaminated the men's room at Air Wilmington at KILM.

2d26d3d6f7ba392243f267f72bb84688.jpg
 
Ok I'm safe then.
I was thinking I wasn't supposed to mix raw meats w/ other types of raw meats.

20160612_173110.jpg
 
asicer said:
Is that thing a Walmart special? Get yourself a set of Webers!
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lol. it is a Walmart special. I've only recently started really grilling a lot. I will probably upgrade when this thing wears out
 
My thinking has always been that if it gets good and hot before it hits the plate then who cares.
 
I want a smoker. I am a total amateur at this but I started buying different wood chips and putting them on the coals (I use that lump stuff)
The potatoes on the grill were awesome. All that smoke gets in them and changes the flavor.

I let them sit in the grill at ~300 just adding water soaked apple wood every 10 min or so.
They were fantastic. Some of the other vegetables were a bit too smoky but all in all, I could get into smoking foods.
 
SixPapaCharlie said:
I want a smoker. I am a total amateur at this but I started buying different wood chips and putting them on the coals (I use that lump stuff)
The potatoes on the grill were awesome. All that smoke gets in them and changes the flavor.

I let them sit in the grill at ~300 just adding water soaked apple wood every 10 min or so.
They were fantastic. Some of the other vegetables were a bit too smoky but all in all, I could get into smoking foods.
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A good start might be a $99 or $149 Weber kettle plus $89 for a Slow-n-Sear.

http://amazingribs.com/tips_and_technique/slow_n_sear.html
 
The solution to cross contamination is to simply eat fish and beef raw.

Problem solved.
 
SixPapaCharlie said:
I want a smoker. I am a total amateur at this but I started buying different wood chips and putting them on the coals (I use that lump stuff)
Click to expand...

You can use this as a pretty good smoker, and as a very good grill:
http://www.weber.com/grills/series/original-kettle/original-kettle-premium-22

I have a couple of these:
http://www.weber.com/grills/series/smokers/smc-smoker-18

I want one of these:
http://www.weber.com/grills/series/smokers/smc-smoker-22

And I want one of these (haven't settled on a model):
http://www.traegergrills.com
 
I have three things capable of smoking. I have a Kalamazoo Gourmet grill in my outdoor kitchen. This can run either gas or wood/charcoal (nice thing is you can use the gas to get the wood/charcoal going. I've got a GrillDome (sort of a cousin to the Big Green Egg), and I've got a Carolina cooker. Mine is another hybrid. You can burn charcoal/wood or use propane (though it doesn't light off the wood with the propane like the other one, I use a giant propane flame thorwer to light the charcoal).

[
6973257766_e027597c3f_z.jpg


and here it is in use:
11263132_10204241288143398_6366174062636833013_n.jpg
 
flyingron said:
I have three things capable of smoking. I have a Kalamazoo Gourmet grill in my outdoor kitchen. This can run either gas or wood/charcoal (nice thing is you can use the gas to get the wood/charcoal going. I've got a GrillDome (sort of a cousin to the Big Green Egg), and I've got a Carolina cooker. Mine is another hybrid. You can burn charcoal/wood or use propane (though it doesn't light off the wood with the propane like the other one, I use a giant propane flame thorwer to light the charcoal).

[

and here it is in use:
11263132_10204241288143398_6366174062636833013_n.jpg
Click to expand...

Man that is a big frog.
 
flyingron said:
I have three things capable of smoking. I have a Kalamazoo Gourmet grill in my outdoor kitchen. This can run either gas or wood/charcoal (nice thing is you can use the gas to get the wood/charcoal going. I've got a GrillDome (sort of a cousin to the Big Green Egg), and I've got a Carolina cooker. Mine is another hybrid. You can burn charcoal/wood or use propane (though it doesn't light off the wood with the propane like the other one, I use a giant propane flame thorwer to light the charcoal).

[
6973257766_e027597c3f_z.jpg


and here it is in use:
11263132_10204241288143398_6366174062636833013_n.jpg
Click to expand...

Is that a gopher? Hahaha.
 
denverpilot said:
Is that a gopher? Hahaha.
Click to expand...

About 120lb pig. My local hmong butcher preps them up for me. This guy was running around six hours before I started cooking him. My wife says "Did you pick out your pig?" and I tell her "Yeah, I got a cute one." You know the cute ones are going to be the tastiest.
 
flyingron said:
About 120lb pig. My local hmong butcher preps them up for me. This guy was running around six hours before I started cooking him. My wife says "Did you pick out your pig?" and I tell her "Yeah, I got a cute one." You know the cute ones are going to be the tastiest.
Click to expand...
Nice, next picture like this give us a beer can or something for perspective. That is a big smoker.
 
heh - couple of guys in the 'hood did a pig roast for their kids' football team end of season picnic. I wandered across the street and asked where they got it. They said they called around a found a guy that would sell them a hog. They went over to pick it up, the guy asked which one they wanted, shot it in the head, and said, "There you go".
 
flyingron said:
About 120lb pig. My local hmong butcher preps them up for me. This guy was running around six hours before I started cooking him. My wife says "Did you pick out your pig?" and I tell her "Yeah, I got a cute one." You know the cute ones are going to be the tastiest.
Click to expand...

That second photo makes the grill look smaller. Or even a different grill.

So that is some pig... Did you name him Wilbur? ;)
 
I've done a few pig roasts, but not in the smoker. About ten hours over the charcoal rotisserie gets it done.
 
Sac Arrow said:
I've done a few pig roasts, but not in the smoker. About ten hours over the charcoal rotisserie gets it done.
Click to expand...
My grill flips (there's a second grate that mounts on top) but it takes two people and is a pain. After watching Myron Mixon and the other competition guys, they don't flip theirs so I don't flip mine. It works just fine. Mine's "carolina" style so the smoke actually comes from a charcoal fire pretty much under the pig. The fat dripping down on the hot parts of the grill is a big aspect.

Yeah, that pig was a biggie. Too much left over that year. I used an 85lb one this year and had just enough left over to keep me in sandwiches for a few more days.

On new years day I cook 12 racks of baby backs, seven chickens, and three briskets on that grill to give you a size. I do a dozen chickens that weekend and vacuum seal them and throw them in the freezer. 30 minutes in the microwave and INSTANT ROTISSERIE CHICKEN some night you don't have anything else to cook.

Next up...grilling a mess of oysters.
 
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