I just did my first smoke of some spatchcocked chicken on the WSM using the beginner recipe on TVWB. ( see newbie forum ).
One concern I have is that while dumping rub on the chicken I was going back and forth between grabbing the rub bottles to pour on the chicken and then rubbing the yardbirds themselves.
How do ya'll handle food safety during prep ?
One concern I have is that while dumping rub on the chicken I was going back and forth between grabbing the rub bottles to pour on the chicken and then rubbing the yardbirds themselves.
How do ya'll handle food safety during prep ?