Appreciate the feedback. I've been tempted to start going this way. I watch the guys using them in the videos and they grab the seasoning bottles with the hand that was just on the raw meat. How do they prevent cross contamination? Are they throwing away a $10 rub bottle every time they cook? Or just cleaning it somehow off screen when they are done?Smoker4... you pose a great question. I have ditched my old fashioned way of thinking and try to adopt the same cleanliness practices I hope to see in a restaurant with regard to food handling. One tweek I made is to reserve the nitrile for cooked meat pulls (with cotton gloves when handling meat pulls Or cleaning with industrial solvents. I use medical grade plastic clear gloves during the actual ambient temperature food prep. The reason for the two methods is my attempt to bend the cost curve since the plastic gloves are significantly less than the nitrile and I change them more frequently. Ultimately, I realize we’re talking small savings but I’m old school and was taught that “if you watch the pennies and nickels, the dollars will take care of themselves”.
Just my opinion,
I'll consider giving them a try. I'm kind of old school with just a good scub up. Can always improve!