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In Reply to: Re: reuse mainade? posted by grizmt on July 02, 2011 at 11:50:47:
grizmit, although your statement has some merit, it is somewhat clouded, and mine was also. The guy was cooking beef (tri-tip on a santa maria grill, because thats what 99.9% of vendors that cook them use) and not chicken and everyone knows the dangers of chicken. I have cooked thousands and thousands of pounds of tips and have redipped them when using a marinade (normally they are cooked in a dry rub of garlic, salt and pepper). In case your not familiar with a santa maria grill, it's made so the grill level can be rasied and lowered with a crank over a very, very HOT bed of coals. When they get redipped, the grill is dropped and the intense heat cooks off the bad stuff, then the grill is re-rasied. Don't pass judgement so fast and just because you might not be familiar with this type of cooking, dont think just because you don't do it, it wrong. Hell 5-10 years ago, people would of thought if a person was brining or injecting that the meat wouldn't cook right and a person would get sick. The FDA just lowered the temp of cooked pork. You shouldn't be so quick to pass judgement.
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