Tongs? I just poke it with a stick.
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Tongs - 1 set for Raw and 1 set for Cooked?
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Club Member
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I do the holding the tongs over the flame bit. I figure if the heat is going to kill the bad stuff in the meat, it's also going to kill the stuff on the tongs.
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Club Member
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PBC all meat is hung. On the kettle usually burgers, steaks or an occasional pork butt. With steak and burger i use hand turn them with tongs/spatchula. bacon I use my hand then wash them.
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Club Member
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OK I am personally going to offer to buy all you tong OCD guys one of these suits for your birthday. And just for all your good advice I'm going to rub my tongs in the dirt and re-use them on my next cook.....
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I use my hands usually.. but when i do use tongs, its when the meat is too hot for my hands.. so..Last edited by Keltonfoss; June 1, 2018, 11:20 AM.
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Club Member
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Methinks folks are worrying too much about the minuscule chance that tongs will be a significant source of cross contamination while grilling anything. Y’all are way overthinking the possible risks here!!! Even if you did "cross-contaminate" your final product with tongs that had touched the raw meat, you would still have to let the final product incubate at unsafe temps for quite a while for the bacterial population to grow to a level capable of producing a food born disease!!! Relax a bit and enjoy your cook!
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Many, an likely all the above methods are an improvement over doin nothin...
Let me ask yall this, when ya wash yer tongs, etc., are ya then then final rinsin in 180°+water for a number of minutes?
This was the process, and required temps by every State Health Inspector I ever showed though any of my kitchens, fer a large span of years...
Also, please don't git heavy handed with chemical sanitization; they are all intended to be used in greatly diluted form.
We were tested for a ratio of a capful* of bleach to one gallon of hot, clean water, for utensil sterilization at our cookin an prep areas. Bleach can be harmful to ya...LINK
*Cap offa one gal jug.
Quaternary sanitizers are very dangerous, as well, if misused...LINK
Do with yer tongs as ya will, but please, Be Safe out there, an enjoy Great Food!!!
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You obviously have a lot more experience than I do, but my church has a commercial dishwasher in the kitchen. We don't wash dishes on a daily basis, how often it gets used really depends on how often we have funerals. And other church events. But the gallon bottles of soap and sanitizer which feed the washer automatically last quite a while.
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I use Attjack 's method, using a few tongs/spatulas depending on the meat. I always start with nitrile gloves, though, just like Troutman does.
When the outside of the meat starts to look good and cooked, I stick with one utensil until I bring the food across home plate. I also use different utensils for meat and veggies on the same grill.
It may be overkill, but it gives me peace of mind. If my guests upchuck, then, it will be due to being overserved, not from the grilled food. Hahahaha.
Kathryn
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Got a pair of them for Christmas a few years back. First thought was "what a screwy idea". Soon as I tried them I sure changed my mind in a hurry! Love my pigtails! Small one for kitchen/fry pan stuff (great for turning bacon slices), and the big one for outdoor cooking/smoking!
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Spinaker, AMBI--WHO / WHATâ“â“ Too Many SYLLOLLIBLES FOR THIS OLDE PLOWBOY Dan
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