Tongs - 1 set for Raw and 1 set for Cooked?

[BYQ23]

Hi All,

I was wondering if you guys use two sets of tongs when you are bbq'ing...especially when it comes to chicken.

I was always under the impression that if your tongs are touching/moving raw or undercooked meat, then you should use another set of tongs for when your meat gets more cooked or fully done.

Does anybody else adhere to this method? Am I just being paranoid about getting somebody sick?

All thoughts welcome!

Thanks!

[JakeT]

If you're in a restaurant that would be cross contamination and you could probably get a citation.

At home I've never bothered to worry about it and I'm still alive and well...so is my family.

[xaugievike]

I *usually* (but not religiously) try to just wash them off after putting something on the grill. I do it more with bird than anything else.

[FireMan]

Ditto, always wash from raw to cooked, especially chickies.

[snowswamp]

Third. I quick scrub with soap and hot water after putting the poultry on is an easy thing to keep anyone from that "one time" story.

[Jetski]

Fourth...

[Rpfahl]

Not getting your family and or guests sick is not paranoia it’s the right thing to do. 😷

[Steve R.]

Just because you are paranoid doesn't mean you couldn't still get somebody sick. I always either wash the tongs after the outside of the meat isn't raw, or I will leave the business end of the tongs over the direct heat for a couple of minutes to sterilize them.

[EdF]

The last is my usual method.

[Mr. Bones]

+1 on Purification by Fire!
I'll wash em off when finished...
Or jus burn em again, then hang em on th cooker handle.

[kamadoRob]

Yep, this is my usual method. I wash if there is some sort of messy sauce or marinade involved, otherwise, I sterilize by fire.

[Hulagn1971]

I always rinse them and wipe off after handling chicken/putting it on the grill.

[MBMorgan]

I always use two sets of cooking utensils (including tongs) for raw and for cooked. Better safe than sorry ...

[RonB]

I just put the tongs as close to the fire as I can get each time I use them on chicken. If 165* kills bad bugs instantly, I think 500* or 600* for 10 -15 sec should be OK. I do the same thing every time I poke chicken with a thermometer.

[FishTalesNC]

I usually have 2, if I'm short one I do what RonB does. I've also got an old pair dedicated to just moving hot charcoal around.

[OSB]

Thats how I do it.

[BYQ23]

cool...thanks! It's crazy how I see so many people flipping burgers using the same utensils as they did when handling raw foods. Everytime I go to some random backyard bbq or birthday party or family event where some random uncle is cooking food with mixed utensils, it makes me frustrated!

[Troutman]

First of all, I normally don't use tongs to handle raw meat, I use my hands usually in nitrate gloves. Second, let's all put our thinking caps on real tight, when you put the meat on the grill/smoker/whatever with a pair of tongs is it not raw at that time? Do you then run into the house and wash that pair of tongs? Even if you do the meat isn't at any form of safe zone until the meat gets up to temp so do you wash the tongs until the meat is somewhat cooked? Maybe invent a pair of disposable tongs that could be thrown away after each use?

I'm all for food safety but use one pair of tongs for cooking, wash them when done then repeat. No food borne illness suffered.

[EdF]

35 years of evidence backing you up here!

[jfmorris]

I take my tongs inside right after putting all the raw meat on the grill, and wash them good, and if its chicken, I spray with a bottle of acid sanitizer or bleach water I keep under the sink too. If I was not going back in, I would certainly use a second set of tongs for handling cooked versus raw meat, especially with poultry.

[DWCowles]

I just take the tongs in the house and wash them. Problem solved.

[Attjack]

Yes. I have 5 sets of tongs hanging on my Primo XL. After handling raw meat I toss the first set in a bus tub and grab a fresh tong.

[Omega-Man]

i use one. After I flip anything the first time, I bring the tongs in the kitchen and wash it. I figure that both sides of the food are now sterilized and, the freshly washed tongs can be used without any contamination. Been grilling since 1984 and, I'm still alive!. Never got sick.

[jfmorris]

This is what I do.

[Attjack]

I gotta hurry up and plumb my sink so I can wash tongs and knives without running them back up to the kitchen.