The science of BBQ

I couldn't locate the link.

Bacteria live both ON and IN every living thing. The 100 trillion cells of a human have at least 10x as many individual bacteria that make us who we are.

EDIT: I agree with them that the problem from food contamination comes from external bacteria...

The Video

i've gotten quite a bit of grief over the years for saying as much re: bacteria inside or outside. basically, that the uncompromised interior of meat is virtually free of bacteria

the bacteria we're talking about (worried about) are those in the digestive tract, which can only get spilled ON to meat during slaughter.

there are other bacteria that can be found in muscle, just not the gastro-intestinal stuff we are concerned with.

any worries about introducing bacteria by puncturing the meat with a temp probe are a little over the top, but can be completely avoided by not bothering to monitor the meat until after it hits the 140+ zone.

rinse your meat, salt it a little even (likely salt in the rub anyway), and clean your probe. the temp probe is probably less safe than the meat i'd wager, in many kitchens

I did find a BBQ video there but not about bacteria. It was about the Maillard reaction (browning reaction) and charring of food.