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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-09-2013, 10:50 AM | #1 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Salmonella Outbreak
I wanted to make some roadside chicken, Moose style.
Stater Brothers has Chicken on sale for .99/lb. Wind conditions are normal. So what do I see online? http://www.wired.com/wiredscience/20...wn-salmonella/ Where was some of the chicken distributed? California. hmmmm.....
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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10-09-2013, 10:52 AM | #2 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Out. Again. |
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10-09-2013, 11:17 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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That Humane Society sticker cracks me up, We Certify These birds where raised Humanely until they where Mass murdered at the processing plant and hacked into pieces for your dining pleasure pleasure. Bon Apite!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
10-09-2013, 11:26 AM | #4 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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I think there should be truth in advertising when this happens:
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller Last edited by SmokinJohn; 10-09-2013 at 11:27 AM.. Reason: deguerred! |
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10-09-2013, 11:58 AM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Hey, BONUS!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-09-2013, 12:43 PM | #6 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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It would be helpful if they were able to accurately find out how the
people became sick. Such as: did they not cook the chicken properly; or was the chicken cooked to a safe temperature, but there was some cross-contamination problems from washing the chicken first, or not cleaning cutting boards and utensils. But, most people probably don't know exactly what they did wrong that caused them to get sick from the chicken. |
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10-09-2013, 01:53 PM | #7 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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That salmonella can resist antibiotics all it wants to. It ain't resisting 165 degrees.
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10-09-2013, 02:04 PM | #8 |
Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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Also keep your prep area, and your hands clean...Cross contamination is most likely the problem when chicken is on the menu...Yikes...Foster Farms is the main brand where I shop...
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10-09-2013, 02:25 PM | #9 |
Got Wood.
Join Date: 04-24-13
Location: Canada
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Never really understood the real threat of Salmonella. I understand that for older people and immunine compromised individuals its potentionaly deadly but if you cook it right, it won't harm you. Am I missing something?
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10-09-2013, 02:30 PM | #10 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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i think the real threat comes more from cross contamination then actual cooking and eating like mentioned earlier. I picked up cutting board mats specifically just to use for poultry. It also makes clean up a lot easier.
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10-09-2013, 02:35 PM | #11 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Same here. I bought stuff specifically to use with poultry. We do keep a healthy supply of Clorox wet wipes on hand as well. I got a good case of food poison once years back and I never want to live through that one ever again. It was having the flu times 100.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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10-09-2013, 02:39 PM | #12 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Yep cook to temp and use good food practices and its a non issue.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-09-2013, 02:39 PM | #13 |
Got Wood.
Join Date: 04-24-13
Location: Canada
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Yup I do the same. Its funny, I handle all meats with my bare hands, and never got sick. Friends are always concerned so they wear disposable gloves. I find that if you clean up properly, you wont have an issue.
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10-09-2013, 02:46 PM | #14 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-09-2013, 02:51 PM | #15 |
Knows what a fatty is.
Join Date: 09-08-13
Location: Carnation, Washington
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Smoked six Foster Farms whole chickens on Saturday. Charcoal and apple wood. Handled them properly, pulled from smoker at 165. Not afraid of salmonella. We're eating 'em.
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Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM |
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Tags |
cdc, chicken, salmonella |
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