G
Gregg
Guest
Hi Everyone -
Long time reader - first time poster.
I have always done my cooks with the advice typically given to place poultry on the bottom so as not to drip on the other food. Sometimes this is not as convenient - like if I add a bird after the main cook is well underway. Also, I would normally rather have the bird on top grate to give it the higher temp. But, for the sake of food safety, I always keep it on the lower grate.
However, I do wonder if it is really necessary. After all, even if the juices drip on some other meat on the lower grate that will cook at least as long, if not longer, than the poultry then why is it a danger? Won't the bacteria be killed anyway? Considering that the poultry itself is no longer a danger after reaching the proper temps, why would food that poultry juices dripped on to be any less safe as long as they were properly cooked?
Thanks!
Long time reader - first time poster.
I have always done my cooks with the advice typically given to place poultry on the bottom so as not to drip on the other food. Sometimes this is not as convenient - like if I add a bird after the main cook is well underway. Also, I would normally rather have the bird on top grate to give it the higher temp. But, for the sake of food safety, I always keep it on the lower grate.
However, I do wonder if it is really necessary. After all, even if the juices drip on some other meat on the lower grate that will cook at least as long, if not longer, than the poultry then why is it a danger? Won't the bacteria be killed anyway? Considering that the poultry itself is no longer a danger after reaching the proper temps, why would food that poultry juices dripped on to be any less safe as long as they were properly cooked?
Thanks!