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simple grilling question - space-time - 05-06-2011
when I put the meat on the hot grill, I use that huge tweezers (how are they called anyway?) and now it may have some bacteria from the meat. I put the plate or bowl in the dishwasher, but I need the "tweezer" to flip the meat over halfway and to take it out when done. Of course, when done I use a new clean plate.
So what is the proper way to avoid getting sick from bacteria? do you guys wash the utensils after putting the meat on the grill, or do you just ignore it? do you have 2 sets of utensils? one to put the raw meat on the grill, and another one to take it out?
Re: simple grilling question - August West - 05-06-2011
I've never worried about it, and I do mind what happens within the kitchen. I imagine the heat of the grill would kill anything, just throw 'em on with your hands, manly man style!
Re: simple grilling question - Rick-o - 05-06-2011
They're called tongs.
And what doesn't kill you will make you stronger.
Re: simple grilling question - sekker - 05-06-2011
I personally use different grilling utensils when I place meat on versus off. The art is when to switch!
Re: simple grilling question - space-time - 05-06-2011
Rick-o wrote:
They're called tongs.
And what doesn't kill you will make you stronger.
Thanks, I thought they were called tongs, but somehow I thought it was spelled "thongs". Google show me something else... what a difference an "h" makes.
Re: simple grilling question - WHiiP - 05-06-2011
I carry the meat out to the grill in the tray that the store provides when it wraps the product. I remove the wrap and the plastic "sponge" on the bottom and discard those. I season the meat, turning the meat over with my hands. Wash my hands and seasons the other side of the meat.
Carry the meat out to the grill and if possible (due to meat closeness), I turn the tray with the meat over onto the grill.
I will then use tongs to turn the meat over. I then wash the tongs and take them back out to use again. This does not take very long and I like my meat to be salmonella free. :drool:
Re: simple grilling question - Paul F. - 05-06-2011
LOL on "tongs" vs "thongs"
I've always assumed that if there is enough bacteria on the meat to make you sick if you get it on the tongs, it's enough to make you sick if you don't cook it VERY well done... So unless you're a sick freak that eats steak cooked into leather, it doesn't really matter if the tongs get some juice on 'em.
Just my opinion, of course.
Re: simple grilling question - Plumbking - 05-06-2011
Use our hands you pussy.
That's how real men grill!
Re: simple grilling question - cbelt3 - 05-06-2011
Good question.
I hold the tongs or fork into the flames for a minute or so. That kills everything except taxes.
Re: simple grilling question - Jack D. - 05-06-2011
Rick-o wrote:
They're called tongs.
And what doesn't kill you will make you stronger.
After a couple of beers, I call them tweezers too. As far as the bacteria goes, one of the dogs usually manage to "sanitize" the tweezers as I'm tugging on one of those beers....so no problem.