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View Poll Results: Do you/would you cook poultry over another type of meat?
Yes 18 33.33%
No 36 66.67%
Voters: 54. You may not vote on this poll

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Old 10-22-2005, 04:58 PM   #1
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Cooking Poll

Do you, or would you cook/bbq poultry over other meats, i.e. beef, lamb, pork.

This is an anonymous poll unless you wish to add your comments below. Comments are welcome but not necessary ~ The reason(s) for your choice, however, will help everyone else here understand why people would or would not cook/bbq poultry over another type of meat. I realize that some people might vote differently, depending on the cook ~ Please take that into consideration when you poll and post your comments/reasons below.

I am placing this poll in the General BBQ Forum so that everyone can read it. If the BOSS wants to move it, of course that’s his prerogative.

This is not a personal attack against anyone ~ Simply a poll. A recent thread that has spawned this poll became quite vocal and somewhat volatile ~ I hope and pray that everyone will vote and/or respond honestly without fear of reprisal.

Let’s see how civil the membership can be.

So...

Do you/would you cook poultry over another type of meat?
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Old 10-22-2005, 04:59 PM   #2
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I do not and would not cook/bbq poultry over any other meat because:

1: While the USDA says that poultry is cooked at 180° and safe at 160°, I don’t know for sure that all of the raw juices (those that dripped at less than 160°) have been sufficiently cooked.

2: On every other BBQ Board I frequent, it is highly recommended that you do not cook poultry over any other type of meat because of the potential of cross contamination. Do the search ~ I did.

3: My kids and family eat my BBQ ~ I wouldn’t want to take the chance.
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Old 10-22-2005, 07:01 PM   #3
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I voted no because better safe than sorry until further notice.
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Old 10-22-2005, 08:23 PM   #4
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All ZILLA'S Love Chicken. It is their favorite food. Their second favorite is Ice cream!
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Old 10-22-2005, 10:09 PM   #5
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Re: Cooking Poll

Quote:
Originally Posted by The Joker
Do you, or would you cook/bbq poultry over other meats, i.e. beef, lamb, pork.

This is an anonymous poll unless you wish to add your comments below. Comments are welcome but not necessary ~ The reason(s) for your choice, however, will help everyone else here understand why people would or would not cook/bbq poultry over another type of meat. I realize that some people might vote differently, depending on the cook ~ Please take that into consideration when you poll and post your comments/reasons below.

I am placing this poll in the General BBQ Forum so that everyone can read it. If the BOSS wants to move it, of course that’s his prerogative.

This is not a personal attack against anyone ~ Simply a poll. A recent thread that has spawned this poll became quite vocal and somewhat volatile ~ I hope and pray that everyone will vote and/or respond honestly without fear of reprisal.

Let’s see how civil the membership can be.

So...

Do you/would you cook poultry over another type of meat?
The bottomline comes down to common sense Bill. I stated my rationale in my post. Nothing else needs to be said. You already know my answer to the poll question. Whether you think this poll is personal or not, it is. I too have kids and would not put their health in danger by feeding them food that was not properly cooked. The ribs and chicken were put on at the exact same time. The chicken cooked for about 2.5-3 hours and was pulled off at 180*. The ribs cooked for 6 hours, 4 in the smoke, 1 in foil and another hour to firm up. WTF would you be worried about?

If the chicken was put on later in the cook, then there would be a problem. The way it was done, there's nothing to worry about!
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Old 10-22-2005, 10:34 PM   #6
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Thank you for keeping it civil.
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Old 10-22-2005, 11:19 PM   #7
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I think the question is unfair and does not properly lay out the circumstances which led to the poll in the first place.

Ask a proper question and I may participate.
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Old 10-23-2005, 10:07 AM   #8
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I am sure that there are lots o' folks out in the world that don't know squat about food safety. The "not putting poultry over other meats" issue is aimed primarily at them.

One more thing that I think is important to know is that although the bacteria is killed at approx. 140°, the toxins produced by the bacteria, which are really the culprits that make you sick, are still present and dangerous.

Al
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Old 10-23-2005, 10:13 AM   #9
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Toxins are good for you. If you survive it makes your immune system stronger. We're turning into a nation full of pussies and germaphobes trying to avoid getting sick. I say build up your tolerances. Take some chances guys.
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Old 10-23-2005, 11:11 AM   #10
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Quote:
Originally Posted by Uncle Al
I am sure that there are lots o' folks out in the world that don't know squat about food safety. The "not putting poultry over other meats" issue is aimed primarily at them.

One more thing that I think is important to know is that although the bacteria is killed at approx. 140°, the toxins produced by the bacteria, which are really the culprits that make you sick, are still present and dangerous.

Al
Al, While I agree that most folks do not know enough about food safety I’m afraid I have to disagree with you on this point. If as you say the bacteria from the chicken has produced toxins at any point during cooking then none of the chicken would be safe to eat. At the point of removing the chicken from the grill the same amount of toxins would be present on the chicken as the ribs. Thus rendering the chicken unsafe.

Consider this. If there is some bacteria on the fresh chicken, it is on the surface and not inside the meat. This is also why ground beef is dangerous to eat raw and rare but it's OK for steaks and roasts. The bacteria can't survive at 140 degrees or above. The smoke and heat coming from a properly preheated pipe offset pit (like Larry's) is at least a 200 degree environment. The ambient heat of the smoker, the heat from the fire, and smoke are all above 200 degrees if not 250 degrees. It seems to me that any bacteria on the surface would be kept in check by that heated environment. It seems to me that preheating the pit properly would be the key and not putting cold meat in a cold pit. If you look at how sausage is smoked, 90 degrees, nitrates must be added (makes a hostile environment) so the meat will not spoil because of the low temp and extended time to cure. The 225-250 degree heated, smoky inside of a pit is hostile to bacteria.
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