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Food placement??

 
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BBQ_Bachelor
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PostPosted: Mar 31 2010    Post subject: Food placement?? Reply with quote

I have a 3 day festival coming up in a few weeks. My cooker has double grills/grates. I will be smoking ribs and chicken. Which food item do I place on the top grill/grate and which on the bottom??

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Smokin' Hoglegs
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Never put chicken over anything! Wink
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Hell Fire Grill
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Wich ever will be done first goes on top generaly. That way you dont have under cooked meat juice on your fully cooked meat at serving time.

Last edited by Hell Fire Grill on Mar 31 2010; edited 1 time in total
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BBQ_Bachelor
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PostPosted: Mar 31 2010    Post subject: Reply with quote

I just read that somewhere else but pardon my ignorance, what's the difference between rib dripping on chicken vs chicken dripping on ribs??
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Jarhead
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Poultry has those nasty little bugs that get pissed off between 40 and 140 degrees.
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BBQ_Bachelor
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PostPosted: Mar 31 2010    Post subject: Reply with quote

BBQ_Bachelor wrote:
I just read that somewhere else but pardon my ignorance, what's the difference between rib dripping on chicken vs chicken dripping on ribs??


I'm doing 3 joint wings so those will be done sooner then the ribs. I was thinking of putting the wings on top for those people who don't eat red meat. That way no drippings from the ribs will be on the chicken.

But now Jarhead is telling me about poultry bugs!
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Hell Fire Grill
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PostPosted: Mar 31 2010    Post subject: Reply with quote

If all the food gets completly cooked it don't make any difference. There are plenty of BBQ joints, competition Qers, and backyarders that use rotisserie cookers and they dont get people sick (usually).
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BBQ_Bachelor
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PostPosted: Mar 31 2010    Post subject: Reply with quote

LOL....I like how you quantify your statement with usually! Laughing
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Hell Fire Grill
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Thats all Im gonna say about that. For now.
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CliffC
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Jarhead wrote:
Poultry has those nasty little bugs that get pissed off between 40 and 140 degrees.


He means salmonella and e-coli, two very nasty bacteria that can make you sick as a dog or worse. It would be helpful if we knew what you are going to be cooking on-ie. some sort of kettle or UDS or a pit with a side fire box?
You could smoke the wings first and reheat on a high heat grill just before serving, that at least solves the problem of the ribs dripping on the chicken. Or you can smoke the ribs first and reheat them on the grill.
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Cross Wired BBQ
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PostPosted: Mar 31 2010    Post subject: Reply with quote

Or you could just cook ribs on one side top and bottom and chicken on the other side top and bottom Wink but that's just my 2c.
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Jeff T
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PostPosted: Mar 31 2010    Post subject: Reply with quote

When feeding the public why take the chance of cross contamination?
Always put poultry on the bottom. Be safe & you`ll never be sorry.
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BBQ_Bachelor
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PostPosted: Mar 31 2010    Post subject: Reply with quote

CliffC - I have a pit from cookersandgrills.com

Cross Wired - that's a good idea

Jeff T - point taken
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Soybomb
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PostPosted: Apr 01 2010    Post subject: Reply with quote

BBQ_Bachelor wrote:
I just read that somewhere else but pardon my ignorance, what's the difference between rib dripping on chicken vs chicken dripping on ribs??

Consider chicken to be the "toxic waste" of meat. Somewhere between 60-80%+ of chicken is contaminated with salmonella or campylobacter. These bugs aren't killed til 160-165. A piece of pork might be pulled from the grill well below that number, say 140. Those contaminated drippings might make it a real memorable party for your guests. This is just cross contamination.

Now that said, is it likely? I have my doubts, I'd think any drippings would be likely to stay on the surface of the meat is probably going to get to 160 before the internal temp is 140. I still wouldn't want to risk it and be the guy that made everyone take monday off.

For more food safety stuff check out http://www.fsis.usda.gov/Fact_Sheets/index.asp Everyone should be familiar with the danger zone, especially when it comes to cooling down lots of hot leftovers quickly enough, and always be thinking of cross contamination.
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Sasperillyes
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PostPosted: Apr 02 2010    Post subject: Reply with quote

Ribs on top of chicken, also helps flavor the chick! Are they beef ribs? just wondering you mentioned red meat! either way I say ribs over chicken then wings at the end.

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BBQ_Bachelor
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PostPosted: Apr 03 2010    Post subject: Reply with quote

They are prok ribs...don't know why I said red meat......
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92hatchattack
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PostPosted: Apr 03 2010    Post subject: Reply with quote

If the chicken is going to cook faster, why not just put it on later?

Ribs on top and get em going early. When its time to add the chicken get a friend to help ya get the top grate with the ribs out and load up the bottom grate with chicken. Time it right and get all your food done at the same time?

For the record i have never smoked anything, this just seems to be common sence to me.
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BBQ_Bachelor
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PostPosted: Apr 03 2010    Post subject: Reply with quote

92hatchattack wrote:
If the chicken is going to cook faster, why not just put it on later?

Ribs on top and get em going early.


Actually, I thought of that last night. I will put ribs on both grates (top n bottom) early in morning. Then I will move them into some cambro containers when cooked. My smoker has a seperate warmer/heater on top of smoke box so I will put chicken in there so I at least have some chicken done.

Then I will switch to ribs up top and chicken on bottom.
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