I just saw Giada from the Foodnetwork...

[alelover]

On a lighter note, when I watch Giada I seldom can focus on the food or the recipe...

YUP

 

[sqwib]

YUP

Now that's what I call SMOKING!!!

 

On a lighter note, when I watch Giada I seldom can focus on the food or the recipe...

 

[richoso1]

In the words of the unforgettable W. C. Fields " She's the banquet of my eyes". Nuff said...

 

[Bearcarver]

Now that's what I call SMOKING!!!

 

 

Beautiful!

Hard to believe she used to  be a guy.

 

 

[ak1]

What????

 

[coffee_junkie]

Beautiful!

Hard to believe she used to  be a guy.

 

What????

Hard to believe she used to be a guy....since she had a baby and all. As far as I know they don't have a surgery for that!
 

 

[Bearcarver]

Hard to believe she used to be a guy....since she had a baby and all. As far as I know they don't have a surgery for that!

  

  

 

[bbally]

Bbally - I agree.  As long as both meats are cooked to the poultry temp, it should be fine. 

When Brian emailed the USDA in regard to meat & chicken being cooked together, this was part of their response:

"If chicken drips on beef (or vise versa) in the smoker it is not a safety issue because the chicken and the beef will be cooked thoroughly and the bacteria will be destroyed."

This would ONLY be an issue, then, if Giada's recipe called for the beef to be removed from the pan prior to the chicken being completely done.  Since her recipe presumably calls for the meat to be completely cooked, I would say that she is being maligned unnecessarily.  

I disagree;  clearly USDA food code calls for no cross contamination of products with different cooking temperatures.

If one looks at the Flank Steak cooking temperatures in the USDA guidelines it is allowable to pull a flank steak after a sear and serve it rare.

They should have indicated the steak must be cooked pasted 165F. 

 

[lucky13]

 
Beautiful!

Hard to believe she used to  be a guy.

 Bear, just about fell out of my chair! LMAO

 

[sqwib]

She is pretty even for a dude,

I always say to my kids when watching her show that she looks like a Bratz Doll.

Sorry I will not go off topic anymore.

Very interesting thread, makes you wonder but I would have to agree, that meats with different "done" temps should be cooked separately.

And if I have been following this thread correctly, I would have to say that Food Network should have specified that both should be cooked to the internal temp of the food that required the higher internal temp.

I will mix meats in gumbos and such but that's a whole different ball game.... or is it

 

[wildflower]

never have liked her  

 

[alelover]

Too funny.

 

[Bearcarver]

 Bear, just about fell out of my chair! LMAO

LOL----You had the easy part. All you guys had to do was read it.

I had to type parts of it three times

---

My hand was shaking from laughing at my own joke.

 

[ak1]

You may agree with it but you would be wrong in this case. 

Because you're cooking two different whole cuts of meat, the internal temperature is not important. What is important is the external temperature. As long as that meets the USDA guidelines you're good to go.

Very interesting thread, makes you wonder but I would have to agree, that meats with different "done" temps should be cooked separately.

And if I have been following this thread correctly, I would have to say that Food Network should have specified that both should be cooked to the internal temp of the food that required the higher internal temp.

 

[bbally]

You may agree with it but you would be wrong in this case. 

Because you're cooking two different whole cuts of meat, the internal temperature is not important. What is important is the external temperature. As long as that meets the USDA guidelines you're good to go.

Not true, only if they are part of a combined dish would food code allow them to be combined.  Other than when combined as ingredients they are to remain seperate.

(2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

1. (a) Using separate equipment for each type, [sup]P[/sup] or
2. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, [sup]P[/sup] and
3. (c) Preparing each type of food at different times or in separate areas; [sup]P[/sup]

 

[ak1]

If you go back and read all the replies ,i said that i would not do this .But since everyone here allways refers back to the usda guidelines i figure'd i 'd ask them.

 Wow, now everyone that allways quotes usda regs is all of a sudden a better resource than the one they usually quote.

 Just goes to show that when we as smokers believe something  even the folks that set the rules can't change our minds.

I'm still waiting for the answer to this!
 

 

[Bearcarver]

Not true, only if they are part of a combined dish would food code allow them to be combined.  Other than when combined as ingredients they are to remain seperate.

(2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

1. (a) Using separate equipment for each type, [sup]P[/sup] or
2. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, [sup]P[/sup] and
3. (c) Preparing each type of food at different times or in separate areas; [sup]P[/sup]

Thanks bbally.  

I hate when people make things up as they go along.

I can always count on you to bring the facts to the table.

Bear
 

 

[abigail4476]

I did think about gumbo when reading this thread, BUT with gumbo--I always cook my chicken first, reserving the broth; cool and debone--get my other ingredients going, then add it back to the pot when I add in the andouille, and simmer them together.  So technically, even in gumbo, I guess I'm still cooking the meats separately...sort of--because the chicken is cooked completely before I put everything else in.  Is that correct?  Or is that cross-contaminating somehow?  I don't know...I think I'm getting confused!  LOL!!!  

...I will mix meats in gumbos and such but that's a whole different ball game.... or is it

 

[eman]

When i make a jambalaya i throw the sausage in the pot to get some grease then i cook the chicken in the same pot w/ the sausage then i add any seasoning meats. tasso , andoullie etc.'

 Ten the onions, celery ,bellpepper ,jalapenos cook till the veggies are done then rice and water

 same w/ my gumbo if i'm doing chicken and sausage gumbo.

 

[bbally]

I did think about gumbo when reading this thread, BUT with gumbo--I always cook my chicken first, reserving the broth; cool and debone--get my other ingredients going, then add it back to the pot when I add in the andouille, and simmer them together.  So technically, even in gumbo, I guess I'm still cooking the meats separately...sort of--because the chicken is cooked completely before I put everything else in.  Is that correct?  Or is that cross-contaminating somehow?  I don't know...I think I'm getting confused!  LOL!!!  

 

You doing fine.

(2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

The first line to the comma takes care of what you are doing.