You're right, of course. My bad. :)
I just think it's overkill (npi) to pick on shows that don't focus on cooking "low and slow." The safety rules aren't exactly the same, and most of the shows are aimed at home cooks cooking on the stovetop or in the oven.
This forum specializes in smoking, which is cooking slowly at low temperatures, and there are some major safety concerns involved in that type of cooking. Therefore, those who have expert opinions on the topic are highly appreciated. However, when you cross into the arena of everyday cooking, which is usually hot and quick, there are definitely some distinctions, and it can become highly debatable.
it has nothing to do with only the chicken being done.........now all ingredients must come up to the correct doneness temp for chicken. in theory if it is in the same pan all would be the same but if a part of the beef is covered by somthing else (or just double thickness) it may not have the same exposure to heat as the rest of the food, this is just one reason why it is a potentially unsafe practice.