I know this question has probably been asked a million times, but I want to have a straight answer before I risk endangering anyones health.
So I plan on smoking some wings and a chuck roast this weekend. The chuckie will be in a foil pan on the bottom rack and the wings will be on top rack since they require a shorter cook time. Should I be concerned about the chicken drippings in the pan?
I only ask this because I plan on incorporating the de-fatted beef drippings back into the meat after pulling. I de-fat the drippings simply by sticking them in the fridge and allowing the fat to separate. Should I possibly bring them to a boil on the stove afterwards just to be safe?
Thanks!
So I plan on smoking some wings and a chuck roast this weekend. The chuckie will be in a foil pan on the bottom rack and the wings will be on top rack since they require a shorter cook time. Should I be concerned about the chicken drippings in the pan?
I only ask this because I plan on incorporating the de-fatted beef drippings back into the meat after pulling. I de-fat the drippings simply by sticking them in the fridge and allowing the fat to separate. Should I possibly bring them to a boil on the stove afterwards just to be safe?
Thanks!