I think less is better as well. Plain steel wool to remove particles on the meat probe if not wiped right after pulling it from what ever you cooked works great and shines it up from smoke residue. No water necessary. If you must have it sterilized rub a cotton ball with rubbing alcohol on it, but I have never done that.
You know how it is, each person has a different idea of cleanliness, some floors sparkle while some folks have to look for the mop. Here when discussing cleanliness its just like discussing safe ITs. You don't have to agree, but regular posters will always go to the safe limits or add a disclaimer. You wouldn't want to be responsible for someone's party ending up in the hospital from dysentery when its just as easy to maintain that safety margin.
I understand that, but seriously, the probe has just experienced temps that cook the meat. It has nothing to do with food safety. When the cook is over, the probe should be safer than the meat. I too, am a fan of everything being spotless. But I see no reason to clean the probes. And my personal reason for not doing so may be stupid, but it's simple -- I think "spotless" belongs in the kitchen, and "clean enough" is for outside where the men cook.
So when that probe comes out of the meat it's safer than the meat??
Well, I suppose it does sound kind of terrible when you blow it completely out of proportion. I'll make sure and sterilize everything with acid from now on. Thanks dude.
Thank You!!
