I've watched every episode and learned a lot. The PDF is awesome as well. Can't wait to see how we put it all together and start cooking. PS - now I know why my cakes have always sucked thanks to your last episode!
I've got a question, not really relevant to the video, but the video made me think of it. So cross contamination is a thing due to the temperatures the different meat is cooked to. When I BBQ, I dont really care about cutting beef and pork on the same cutting board, since everything is cooked to about 190 to 205 degrees, which is well above the highest of the temperatures that are cooked for safety. Am I wrong in this thinkking?
