British BBQ Society Forums

Hi Guys,

Another probably silly question, but when you're cooking a lot of meat and only have one bbq, like a OTP/Smokey mountain and you've got chicken/brisket etc cooking, how do you avoid cross contamination of the meats? Put the slower cooking stuff at the bottom so it has time to kill off the bacteria? Or put it all in aluminium pans?

Thanks

Tom

I just avoid having raw meats above cooked.
If I have to cook chicken and say brisket on a bullet id put chicken on the bottom. Id rather have beef dripping on chicken than other way around. But for the amount of time it takes to do chicken I tend to do it alone just before the meal anyway.