The BBQ BRETHREN FORUMS. - View Single Post

martyleach · 10-09-2013, 04:03 PM

Those 250 or so cases of salmonella have occurred over the last almost 12 months, across the nation. Doesn't strike me as a big number at all. I always treat chicken like it is tainted and I always wear gloves. Don't want that sickness...

10-09-2013, 04:03 PM	#23
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Those 250 or so cases of salmonella have occurred over the last almost 12 months, across the nation. Doesn't strike me as a big number at all. I always treat chicken like it is tainted and I always wear gloves. Don't want that sickness... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]