Having had a particularly bad strain of salmonella myself some 12 years ago, I'll say from personal experience, YOU DONT WANT THIS. And, I'm fairly certain mine was from chicken. I have no idea whether they were California chickens or how humanely they were treated, but as the cleaner and cooker of said chicken, I was sick as no tomorrow for a few weeks, could've died, and still to this day my innerd's aren't the same... I will not paint the vivid picture of how bad this is/was; please trust me it's BAD. You have no control, and it spews violently from both ends... PROJECTILE. I could've easily **** on the ceiling.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.