You are correct, and the difference should be noted. Cooking foods at high temperatures on the stove or in the oven is NOT the same (and does not necessarily follow the same safety rules) as cooking foods in a smoker.
I like Food Network, but I don't chalk them up as experts, and common sense rules the day.
Originally Posted by ShooterRick
Well I think we are compareing apples and oranges. Cooking in the same pan at high heat is not the same animal as slow smoking. The first difference that comes to mind is poultry by most accounts is smoked at 275-325. Since these temps are not usually used when smoking say butt, ribs, or brisket, the lower temps for these meats would allow the poultry to remain in the danger zone longer than we would like and thus should not be allowed to drip on other products.
We also tend to think of say beef as a bag of water and thus some say never fork a steak while cooking. Actually this is somewhat of a myth as beef as well as other meat is cellular in makeup so a once or twice poke with a fork only affects those fiber cells damaged. Once you understand this then we can realize what we are concerned with is the space between the cellular fibors which can be substancial. Just stretch a piece of well marbeled meat and you will see what I mean. That leaves alot of area for bad things to get and hide in. Dont let poultry drip on other meat being cooked low and slow. While an argument can be made that once all producst reach the desired internal temp all bad things are gone, I would encourage anyone to error on the side of safety.
Originally Posted by bbally
Karen is sniffing glue.
The problem is that beef has different cooking temps allowed then chicken does.
She would be correct if she said the beef can be marinated with the chicken if it is cooked to poultry temperatures.
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.
It might have been nice if the show had made a note to the viewer that the flank stank must remain in the pan with the chicken until the chicken is done.