Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
A recent study shows that the most contaminated kitchen surface isn’t the faucet, or the taps, or the knives or the countertops: it’s spice jars.
I posted some photos of a Mason Dixon BBQ class from a couple years ago, and some folks commented on the photos showing how to avoid getting pathogens on your spice jars. But if you missed that, here’s the absolutely ingenious way they do it there:
Flip your top open first, of course, and have them all ready in advance!
I’m a bit OCD with hand washing, so I’m certain my spice jars are less contaminated than the norm, but this looks like a great way to speed up my cooking process!
I always think about that. I'll hold the rub in one hand without a glove then used the gloved hand for the meat. If I do get raw product on the container I will soap and sponge it. You see so many videos on line without gloves at all and holding the rub container with a hand that was just on the protein.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I would probably have to agree as I almost never wipe off the spice jars or the salt and pepper shakers for that matter. Everything else gets a good cleaning.
My wife keeps me well supplied in Clorox wipes. They’re used on everything before it goes back in the cabinet. I use the one gloved hand technique but you never know when in a moment of carelessness I may touch something I shouldn’t. I wash my plastic cutting boards well after each use but they still get a disinfecting before being put away.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Mise en place eliminates most of the likelihood of this occurring and when I'm preparing a hunk of protein with sauce or rub I place in a large enough bowl. If I do contaminate a jar, soap and water are used.
I like to think that I a pretty good at not contaminating my spice jars, but they are probably way groser than I think. I like the Clorox wipe for everything approach.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My solution is pouring out my estimation of how much rub, etc I will need into a small bowl before I get the meat out of the fridge. I use that rub, then put the small bowl into the sink. Never touching the rub jar. Yeah, I've had food poisoning once in my life, and don't care to go through it again.
I also have the Clorox wipes handy at all times (as mentioned above) before putting everything back into the cabinets. Guess I'm a bit paranoid? Yep! Biggest concern is the rest of the family.
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