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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Hi Smoky,
I generally grind chuck roast at home for the main purpose of being able to clean it somewhat before grinding,Liking burgers on the rare side. My question is what is the best method of cleaning a chuck or any other joint of meat that will reduce the risk of e-coli??
Sincere thanks!
I have always ground my own meat, and chuck is my favorite for grinding. Actually, there is almost no possibility that e-coli would be on the exterior of a chuck roast. But, if it will make you feel better, wipe it down with a paper towel.
E-coli is begun by unsanitary conditions and spread meat handling and grinding equipment not properly cleaned between batches.
Make sure that your knives, cutting boards, and all parts of the grinder are absolutely clean before use and I like to clean mine in very hot soapy water immediately after use. * A handy tip: wrap a 10-12" long piece of Saran wrap around the grinder exit to keep the juices from squirting wildly around.
Eat your hamburgers rare and relax.
Have fun,
Smoky
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