grilling stuff

[Fanatical Meat]

I am very conscious of germs when handling raw meat, when grilling I always clean the spatula or tongs after the first flip of any meat thinking that will prevent any cross contamination. I usually grill with the cover close (I know its not the best way but stuff cooks faster). I started to think even if the top side isn't cooked its probably fairly sterile after sitting in a 300-500 degree grill and washing the utensils between flips may not be required.
What are your thoughts?

 

[disappoint]

I've never washed between flips. I've never seen anyone else do it, nor have I even heard of such a practice.

There is enough heat for your utensils to be sterilized as you use them. If there are any pathogens you'd be more likely to find them inside something like chopped meat if you don't cook it throughly or at least bring the internal temp to 160°F.

 

[Riverhound777]

I'm pretty much the opposite. I'll leave tongs outside by the grill and use them 3 or 4 times before washing them, assuming i'm not grilling something like marinaded chicken that gets them filthy. But then again i'm not a germaphobe.

 

[gururu2]

during cooking I don't wash or wipe any utensils. agree with disappoint on that matter. however I will remove all completed meat/veggies with a clean utensil at the end.

the two issues are bacteria that is already present and bacteria proliferation during cooking. If you are cooking, there wont be enough proliferation to worry about. I'd be more worried about flies laying eggs on the food which probably wont happen but I am paranoid about that. As far as killing everything already present, disappoint is on point.

 

[Mayne]

 

[Drako]

Just marinate the meat in bleach before cooking. Problem solved. :awe:

 

[Homerboy]

Just marinate the meat in bleach before cooking. Problem solved. :awe:

And/or your mouth after.

 

[JM Aggie08]

You think too much, Smalls.

 

[Spydermag68]

I always wash my tongs after each flip.

 

[pete6032]

Well, I guess your username is aptly chosen, then.

 

[TwiceOver]

Chicken, I treat like it's covered in ebola. Everything else, meh. Beef generally won't make you sick unless it has issues to begin with.

 

[MagnusTheBrewer]

Food is inherently healthy. Time is a critical factor in food borne illness. You have 4 hours for food in the danger zone ie. between 40 and 140 degrees. It does not matter if you are mixing meats or not. Being a germaphobe without the correct information is as foolish as smoking in the kitchen back in the bad old days.

 

[MarkXIX]

If I'm messing with chicken or hamburger I will usually hold the tongs/spatula over an open spot on the grill for a few seconds to sanitize it just to be safe. Other than that, no need.

 

[TheGardener]

I use separate dishes for uncooked and cooked meat. Place and flip the meat on the grill with one fork. No wiping or cleaning. Use separate tongs to take cooked meat off. Maybe that makes me a germaphobe. But that's how I do it.

 

[MongGrel]

I use separate dishes for uncooked and cooked meat.

I always do this.

Other than that, nothing fancy. Tongs/etc should be fine if your grill is hot.

 

[mmntech]

I use separate dishes as well, but never worried about tongs or anything. Never gotten sick from anything I've cooked.

Place and flip the meat on the grill with one fork.

Just... don't do that. Never turn your meat with a fork. All the juices will run out and it will be dry and tough. Tongs or spatula only.