I was at a birthday party last weekend and my BIL noticed that the cooks had chicken in a barrel cooker above the tri tip. He mentioned how he had heard that that was a bad idea. I told him from everything I have read and heard, he was correct -- it was a bad idea. He asked why and the only explanation I could give him was . . . salmonella?
So I was wondering if someone could explain the correct way to place different types of meat when cooking in a vertical chamber, the dangers involved in arranging them incorrectly, and how to answer the statement that "Well, they will all be cooked to above 140 so it won't matter.", which is I am sure what we would have heard if we had mentioned this to the cooks.
Thanks.
Dave
So I was wondering if someone could explain the correct way to place different types of meat when cooking in a vertical chamber, the dangers involved in arranging them incorrectly, and how to answer the statement that "Well, they will all be cooked to above 140 so it won't matter.", which is I am sure what we would have heard if we had mentioned this to the cooks.
Thanks.
Dave
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