Dickeys BBQ Pit

1 reviews & complaints.

Unsafe Food
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RAPID CITY, SOUTH DAKOTA -- For those of you who love good smoked meat, but don't have the time to prepare it Dickeys BBQ pit is a great way to go. It's fast, not to expensive, and most of the time it tastes great. But for those of us in the Rapid City South Dakota area, beware. There idea of thawing pork is setting it few on a greasy floor under the smoker, or just setting a box of ribs under a desk for about a day or so. I would've never believed it myself had I not seen it with my own eyes. It's good food but a dangerous gamble with potential for disaster. Catering is constantly late and never hot when it shows up, so your better off going there in person.

Free pickles and ice cream are your reward for braving the negligence. Good luck and happy eating.
     
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User Replies:
Ytropious on 03/16/2011:
Yep, this is unsafe food handling. My ServSafe certification might be expired but times don't change. Thawing can't take place with meat sitting out at room temperature. In a fridge or in running cold water. Microwave is a last resort if the food is being cooked right away.
trmn8r on 03/16/2011:
Why would a person go there in person for catering pickup, if their food is unsafe?

I started defrosting raw meat on the tabletop a few years ago, for use the same day. Totally against the rules, but I'm only hurting myself. Definitely a major no-no in the food service business. Stay out of the danger zone!
Ytropious on 03/16/2011:
I don't do table top thawing at all, but I am guilty of sometimes using warm water instead of cold if I need my meat right away. Again, something I would never do in a restaurant where other people's health is at stake.
trmn8r on 03/16/2011:
I only started doing tabletop defrosting when a person instructing a baking course planted the idea in my brain. My mother wouldn't approve at all!
Ytropious on 03/16/2011:
An instructor told you to do that? What a loon. I mean for frozen items that aren't meat sure it's fine, but not meat.
Anonymous on 03/16/2011:
Very interesting... I use the tabletop thawing method all the time and have for years and years..I haven't gotten sick or died yet, so I guess it must be fairly safe.
Anonymous on 03/16/2011:
I partially defrost meat on the counter--still wrapped--for a couple of hours, then return it to the refrigerator until later in the day. Otherwise, if I plan ahead, I defrost it in the refrigerator starting the night before for next day use. I also use the microwave if I forget.

I really can't imagine a restaurant leaving out meat like that. Hope you've contacted the health department to give them an inspection.
Anonymous on 03/16/2011:
I tabletop thaw, and it hasn't made me sick, either.
momsey on 03/16/2011:
I do the tabletop thawing method for us too, but only for same day cooking. We're all still alive.
Anonymous on 03/16/2011:
momsey..I'm glad to hear you're all still alive!! :)

I learned my meat thawing technique from my Mom...she and my Dad are still alive as well.
Anonymous on 03/16/2011:
My dad thawed his in water. My wife thaws hers on the countertop. To each their own, as long as it doesn't make you sick.
Anonymous on 03/16/2011:
I don't handle meat much but why is is dangerous to defrost on the counter bacteria?
Anonymous on 03/16/2011:
Experts claim that bacteria can begin to grow inside of meat left on a countertop if at room temperature or greater, within 1-2 hours. But if the meat is cooked to a proper temperature, then the bacteria is killed anyway.
Anonymous on 03/16/2011:
Wally....too many jokes floating around in my head after that comment
Anonymous on 03/16/2011:
I too left it alone for the integrity of the thread.
momsey on 03/16/2011:
LOL, shorty, you're not the only one.

My brother in law thawed a turkey in the sink for days. I told my father in law not to eat any, and he was like, why? that's how my wife did it all the time! Yuck.
Starlord on 03/16/2011:
Alton Brown, on Good Eats, had an episode where he demonstrated severalway of defrosting food, and the best was under running cool water. Water is denser tha air, nd delivers enough warmth to the frozen food to defrost it safely, while acually being faster than any other method, which mans less time for bacteria growth to occur.
Anonymous on 03/16/2011:
I love Alton Brown. That man knows everything cooking related
Starlord on 03/16/2011:
Shorty, what I love is he makes the scientific information really fun. The defrosting segment used duckies molded of blue ice. As one channel says, very funny!
Anonymous on 03/16/2011:
I table top thaw for same day cooking. I don't understand why people get bent out of shape about it. If you cook your meat thoroughly, there is nothing to worry about.
Ytropious on 03/16/2011:
Doing it at home is your choice. In a restaurant it's against health codes. It's especially an issue if you are choosing to cook something rare or anything under well done.
Venice09 on 03/17/2011:
Sing, that's what I do, too. I leave it out until it starts to defrost, then depending on when I'm going to cook, I either put it in the refrigerator or just leave it on the table until I'm ready. I haven't made anyone sick yet!
RestaurantGuy on 03/17/2011:
For you to get sick from food left out on your table to thaw, that food must sit in the danger zone (between 41 degrees and 139 degrees) for multiple hours on end. If it goes into the danger zone you have to bring it down below 41 degrees within 2-3 hours. The fastest way to bring it down is to insert it (still in the package) in a ice bath. The safest way to thaw food is for 24-48 hours in the refrigerator, next under running cold water. Health departments hold restaurants to a higher standard due to serving the general public.
Mrs.Cole on 03/17/2011:
Has anyone seen the cooking show "Two Fat Ladies"?... If you are interested in cooking no no's.. you have to watch it... it's done in the UK and goes against all of the American health codes.

Sometimes, I wonder how our caveman ancestors made it without heath regulators watching over them...
momsey on 03/17/2011:
Mrs. Cole, I have seen that show! It's hysterical.

Our guts were a lot stronger back when there was no such thing as refrigeration. People also died a lot more and earlier.
Mrs.Cole on 03/17/2011:
No... a modern human probably couldn't eat sun baked mammoth... but I bet it was pretty tasty!!!

MOM.. what's for dinner?... Mammoth, it's baking now... YUMM my favorite!!
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