Need quick help, marinade for basting?
 

Food safety question...

I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
Italian Salad dressing, (my favorite poultry marinade!) and am wondering
if I can baste the chicken while it's on the barbecue with the remaining
marinade? It has vinigar and salt as it's regular ingredients so should
be well preserved, and it was marinated in the Hobart at a regulated 40
degrees...

Safety issues?

Quick1 The chicken is on the grill! :-)

I have an unopened bottle if needed....

TIA!
Kat.

Katra wrote:
> Food safety question...
>
> I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> if I can baste the chicken while it's on the barbecue with the remaining
> marinade? It has vinigar and salt as it's regular ingredients so should
> be well preserved, and it was marinated in the Hobart at a regulated 40
> degrees...
>
> Safety issues?
>
> Quick1 The chicken is on the grill! :-)
>
> I have an unopened bottle if needed....
>
> TIA!
> Kat.

Don't know if it's safe or not. I've done it many times, as long as the
marinade was kept cold (as yours sounds like yours was) and if the liquid baste
(in this case, the same liquid) is well cooked on the grill. It sounds like (to
me, anyway) you have taken the necessary precautions.
I wouldn't let the baste sit on the counter/table next to the grill between
uses, though.

BOB
but, there's always the unopened bottle and more lemon pepper

Katra wrote:
> Food safety question...
>
> I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> if I can baste the chicken while it's on the barbecue with the remaining
> marinade? It has vinigar and salt as it's regular ingredients so should
> be well preserved, and it was marinated in the Hobart at a regulated 40
> degrees...
>
> Safety issues?
>
> Quick1 The chicken is on the grill! :-)
>
> I have an unopened bottle if needed....
>
> TIA!
> Kat.

Don't know if it's safe or not. I've done it many times, as long as the
marinade was kept cold (as yours sounds like yours was) and if the liquid baste
(in this case, the same liquid) is well cooked on the grill. It sounds like (to
me, anyway) you have taken the necessary precautions.
I wouldn't let the baste sit on the counter/table next to the grill between
uses, though.

BOB
but, there's always the unopened bottle and more lemon pepper

In article >,
" BOB" > wrote:

> Katra wrote:
> > Food safety question...
> >
> > I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> > Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> > if I can baste the chicken while it's on the barbecue with the remaining
> > marinade? It has vinigar and salt as it's regular ingredients so should
> > be well preserved, and it was marinated in the Hobart at a regulated 40
> > degrees...
> >
> > Safety issues?
> >
> > Quick1 The chicken is on the grill! :-)
> >
> > I have an unopened bottle if needed....
> >
> > TIA!
> > Kat.
>
> Don't know if it's safe or not. I've done it many times, as long as the
> marinade was kept cold (as yours sounds like yours was) and if the liquid
> baste
> (in this case, the same liquid) is well cooked on the grill. It sounds like
> (to
> me, anyway) you have taken the necessary precautions.
> I wouldn't let the baste sit on the counter/table next to the grill between
> uses, though.
>
> BOB
> but, there's always the unopened bottle and more lemon pepper
>
>

True... ;-)

I used up what remained of the marninade on the chicken and there was
none left. These were nice, big chicken hindquarters and I only used one
bottle. Marinating in ziplock bags drastically reduces the amount of
marinade needed so there was not much left!

The Hobart that I inherited from the lab where I work has a temp. guage.
i just LOVE that thing even tho' it's old and I have to call commercial
repair folks any time it has a problem! They fixed a freon leak 2 years
ago for a final total of $250.00 as it took some time to diagnose the
problem, but the last bill was $375.00 as the thermostat crapped out.
:-( Gods help me if it ever needs a new compressor. Those are $1500,00
for one this size. It's 40 cubic ft.

But, it holds a lot and is very, very reliable. Much more so than most
standard home refrigerators. :-)

So, in other words, I'm confident of the 40 degree temp. When it's cold,
it may drop to 38.

A new Hobart this size rund $4,000 and I got it for free, so the annual
repairs have been more than worth it so far!

Thanks for answering!
As soon as the rain slows a bit, (it was POURING!!!), I'll run out and
grab the chicken, and throw some other meat out there to justify the
rest of the wood I used. <G> Got a chunk of Pork butt to put out.

K.

In article >,
" BOB" > wrote:

> Katra wrote:
> > Food safety question...
> >
> > I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> > Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> > if I can baste the chicken while it's on the barbecue with the remaining
> > marinade? It has vinigar and salt as it's regular ingredients so should
> > be well preserved, and it was marinated in the Hobart at a regulated 40
> > degrees...
> >
> > Safety issues?
> >
> > Quick1 The chicken is on the grill! :-)
> >
> > I have an unopened bottle if needed....
> >
> > TIA!
> > Kat.
>
> Don't know if it's safe or not. I've done it many times, as long as the
> marinade was kept cold (as yours sounds like yours was) and if the liquid
> baste
> (in this case, the same liquid) is well cooked on the grill. It sounds like
> (to
> me, anyway) you have taken the necessary precautions.
> I wouldn't let the baste sit on the counter/table next to the grill between
> uses, though.
>
> BOB
> but, there's always the unopened bottle and more lemon pepper
>
>

True... ;-)

I used up what remained of the marninade on the chicken and there was
none left. These were nice, big chicken hindquarters and I only used one
bottle. Marinating in ziplock bags drastically reduces the amount of
marinade needed so there was not much left!

The Hobart that I inherited from the lab where I work has a temp. guage.
i just LOVE that thing even tho' it's old and I have to call commercial
repair folks any time it has a problem! They fixed a freon leak 2 years
ago for a final total of $250.00 as it took some time to diagnose the
problem, but the last bill was $375.00 as the thermostat crapped out.
:-( Gods help me if it ever needs a new compressor. Those are $1500,00
for one this size. It's 40 cubic ft.

But, it holds a lot and is very, very reliable. Much more so than most
standard home refrigerators. :-)

So, in other words, I'm confident of the 40 degree temp. When it's cold,
it may drop to 38.

A new Hobart this size rund $4,000 and I got it for free, so the annual
repairs have been more than worth it so far!

Thanks for answering!
As soon as the rain slows a bit, (it was POURING!!!), I'll run out and
grab the chicken, and throw some other meat out there to justify the
rest of the wood I used. <G> Got a chunk of Pork butt to put out.

K.

In article >,
" BOB" > wrote:

> Katra wrote:
> > Food safety question...
> >
> > I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> > Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> > if I can baste the chicken while it's on the barbecue with the remaining
> > marinade? It has vinigar and salt as it's regular ingredients so should
> > be well preserved, and it was marinated in the Hobart at a regulated 40
> > degrees...
> >
> > Safety issues?
> >
> > Quick1 The chicken is on the grill! :-)
> >
> > I have an unopened bottle if needed....
> >
> > TIA!
> > Kat.
>
> Don't know if it's safe or not. I've done it many times, as long as the
> marinade was kept cold (as yours sounds like yours was) and if the liquid
> baste
> (in this case, the same liquid) is well cooked on the grill. It sounds like
> (to
> me, anyway) you have taken the necessary precautions.
> I wouldn't let the baste sit on the counter/table next to the grill between
> uses, though.
>
> BOB
> but, there's always the unopened bottle and more lemon pepper
>
>

True... ;-)

I used up what remained of the marninade on the chicken and there was
none left. These were nice, big chicken hindquarters and I only used one
bottle. Marinating in ziplock bags drastically reduces the amount of
marinade needed so there was not much left!

The Hobart that I inherited from the lab where I work has a temp. guage.
i just LOVE that thing even tho' it's old and I have to call commercial
repair folks any time it has a problem! They fixed a freon leak 2 years
ago for a final total of $250.00 as it took some time to diagnose the
problem, but the last bill was $375.00 as the thermostat crapped out.
:-( Gods help me if it ever needs a new compressor. Those are $1500,00
for one this size. It's 40 cubic ft.

But, it holds a lot and is very, very reliable. Much more so than most
standard home refrigerators. :-)

So, in other words, I'm confident of the 40 degree temp. When it's cold,
it may drop to 38.

A new Hobart this size rund $4,000 and I got it for free, so the annual
repairs have been more than worth it so far!

Thanks for answering!
As soon as the rain slows a bit, (it was POURING!!!), I'll run out and
grab the chicken, and throw some other meat out there to justify the
rest of the wood I used. <G> Got a chunk of Pork butt to put out.

K.

Marinate away! Just be sure to toss the unused marinade and use it on
nothing else.
Chef R. W. Miller
Marriott Resorts & Hotels
"Katra" > wrote in message
...
> Food safety question...
>
> I marinated some chicken for 24 hours in Lemon Pepper and wishbone brand
> Italian Salad dressing, (my favorite poultry marinade!) and am wondering
> if I can baste the chicken while it's on the barbecue with the remaining
> marinade? It has vinigar and salt as it's regular ingredients so should
> be well preserved, and it was marinated in the Hobart at a regulated 40
> degrees...
>
> Safety issues?
>
> Quick1 The chicken is on the grill! :-)
>
> I have an unopened bottle if needed....
>
> TIA!
> Kat.

In article > ,
"Chef R. W. Miller" > wrote:

> Marinate away! Just be sure to toss the unused marinade and use it on
> nothing else.
> Chef R. W. Miller
> Marriott Resorts & Hotels


Did and done, thanks. :-)
Since I marinate in large ziplocks so I can use a minimal amount, there
was very little left! I used it all up on the chicken whilst cooking.

It was wonderful......

Thanks again!
Kat

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article > ,
"Chef R. W. Miller" > wrote:

> Marinate away! Just be sure to toss the unused marinade and use it on
> nothing else.
> Chef R. W. Miller
> Marriott Resorts & Hotels


Did and done, thanks. :-)
Since I marinate in large ziplocks so I can use a minimal amount, there
was very little left! I used it all up on the chicken whilst cooking.

It was wonderful......

Thanks again!
Kat

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra