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Dickeys BBQ Pit


1 Reviews & Complaints

Unsafe Food
Posted by Leoth on 03/16/2011
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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Posted by Ytropious on 2011-03-16:
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.
Posted by trmn8r on 2011-03-16:
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!
Posted by Ytropious on 2011-03-16:
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.
Posted by trmn8r on 2011-03-16:
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!
Posted by Ytropious on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
I tabletop thaw, and it hasn't made me sick, either.
Posted by momsey on 2011-03-16:
I do the tabletop thawing method for us too, but only for same day cooking. We're all still alive.
Posted by Anonymous on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
I don't handle meat much but why is is dangerous to defrost on the counter bacteria?
Posted by Anonymous on 2011-03-16:
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 anyways.
Posted by Anonymous on 2011-03-16:
Wally....too many jokes floating around in my head after that comment
Posted by Anonymous on 2011-03-16:
I too left it alone for the integrity of the thread.
Posted by momsey on 2011-03-16:
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.
Posted by Starlord on 2011-03-16:
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.
Posted by Anonymous on 2011-03-16:
I love Alton Brown. That man knows everything cooking related
Posted by Starlord on 2011-03-16:
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!
Posted by Anonymous on 2011-03-16:
I table top thaw for same day cooking. I dont understand why peopel get bent out of shape about it. If you cook your meat thoroughly, there is nothing to worry about.
Posted by Ytropious on 2011-03-16:
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.
Posted by Venice09 on 2011-03-17:
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!
Posted by RestaurantGuy on 2011-03-17:
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.
Posted by Mrs.Cole on 2011-03-17:
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...
Posted by momsey on 2011-03-17:
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.
Posted by Mrs.Cole on 2011-03-17:
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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