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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, 03:03 PM | #16 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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AK, FYI, my chickens were actually cooked into dry oblivion. I got it from the raw chicken handling it. I dont know, I'm pretty good at washing my hands, etc. I didnt use gloves though....
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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, 03:13 PM | #17 | |
Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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Quote:
Very Cavalier...I don't' think the Salmonella are afraid either...Don't' miss a step in your processes...They won't... |
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Thanks from:---> |
10-09-2013, 03:36 PM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you cook to the old standard of 165F for at least 5 minutes, there will be no risk of salmonella from the food. However, there should be no salmonella on chickemn it comes from poor processing. Once you get it home, you can get cross-contamination from a lot of sources, spray, tools, not washing hands, board or counters, all manner of ways.
The Humane Society stickedr is just ridiculous
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-09-2013, 03:37 PM | #19 |
Knows what a fatty is.
Join Date: 09-08-13
Location: Carnation, Washington
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Didn't mean to come across as cavalier. I agree, the Salmonella aren't afraid either. Since any poultry, Foster Farms or not, has a risk of salmonella, you can't ever miss a step in the process. Don't seem to have missed a step yet, but won't say it can't happen to me in the future.
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Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM |
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10-09-2013, 03:38 PM | #20 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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HUMANELY mechanically separated.
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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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Thanks from:---> |
10-09-2013, 03:44 PM | #21 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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So, Ned Stark as opposed to William Wallace?
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-09-2013, 03:46 PM | #22 | |
On the road to being a farker
Join Date: 08-02-13
Location: Fort Atkinson, WI
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Quote:
My brother almost died when he was little from salmonella. He got it from ice cream. A truck used to haul Schwans milk had been used for raw eggs and not cleaned properly in between loads. There was a big class action law suit etc. The most difficult thing was, we couldn't figure out what he was sick with. He had not eaten anything typically associated with salmonella, no eggs, no chicken, etc. We had all eaten the ice cream, but only once...he had it every night before bed for a couple weeks. Most people don't cook ice cream to 165, salmonella can be very dangerous if it gets into the wrong product. |
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10-09-2013, 04:03 PM | #23 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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...
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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] |
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10-11-2013, 01:29 PM | #24 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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this meat won't be recalled due to a 2001 court case apparently....
http://www.pbs.org/wgbh/pages/frontl...premebeef.html http://www.meatingplace.com/Industry...llowguest=true
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Out. Again. |
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10-11-2013, 03:03 PM | #25 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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This right here is why I eat pork and beef
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10-11-2013, 03:20 PM | #26 |
Got Wood.
Join Date: 07-23-13
Location: Alamo, Ca.
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Last week I bought a multi pack of thighs from the San Ramon Costco. When I heard
about the outbreak I checked the numbers on my package. Sure enough I got a number match, P7632. Took them back this morning and got a full refund. I just don't want to take a chance. It's just not worth it.
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Ranch Kettle, 22.5 OTS, 18.5 WSM, Mini WSM, S 330 Genesis gasser, Kat BBQ rev flow offset patio |
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10-11-2013, 09:03 PM | #27 |
On the road to being a farker
Join Date: 10-09-13
Location: North Texas
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Samonella outbreak
There are some intresting short films of food prep exersises where the food is sprayed with flouresent marker that is visiable under special light. It is enlightening to watch while the food is being handeled and preped because the film editor has made it so the marker glows and you witness the moment cross contamination happens.
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10-11-2013, 10:28 PM | #28 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Those 3 numbers, 7632, 6137 and 6137A are the only ones I see or have seen for a long time here in Northern California. I was at Costco today.... 7632. Went to the grocery store....6137. I cook that stuff all the time without problems. Bogus scare!
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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] |
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10-12-2013, 11:32 PM | #29 |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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So my girl has been freaking out about this since chicken is about the only thing she eats, and I just noticed that we have 1 single breast in the freezer with one of the dreaded numbers on it
We bought it in one of those individually wrapped bonus packs at the local king soopers about a week ago (before the scare), marinated it in some delicious scotts Mediterranean marinade, and they came out great - possible salmonella and all. Mmmmm salmolicious! Nobody got sick - so I guess the last one is safe to eat . King Soopers (kroger) has been freaking out and has pulled all the simple truth organic, and foster farms chickens off the shelf, put up signs all over the store, AND left us both pre-recorded voicemails 3 TIMES
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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10-13-2013, 06:25 AM | #30 |
On the road to being a farker
Join Date: 05-25-13
Location: Blair Ne
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Sam & Ella???? Who are they???
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KCBS MASTER JUDGE---Weber Kettle--Hunsaker(HILLBILLY TRASHCAN)X 2, Humphreys QPP |
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Tags |
cdc, chicken, salmonella |
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