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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-09-2013, 03:03 PM   #16
Lake Dogs
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Quote:
Originally Posted by ak56 View Post
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.
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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Unread 10-09-2013, 03:13 PM   #17
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Quote:
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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.

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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Unread 10-09-2013, 03:36 PM   #18
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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.

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Unread 10-09-2013, 03:37 PM   #19
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Quote:
Originally Posted by MeatCandy View Post
Very Cavalier...I don't' think the Salmonella are afraid either...Don't' miss a step in your processes...They won't...
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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Unread 10-09-2013, 03:38 PM   #20
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HUMANELY mechanically separated.
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Unread 10-09-2013, 03:44 PM   #21
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HUMANELY mechanically separated.
So, Ned Stark as opposed to William Wallace?
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Unread 10-09-2013, 03:46 PM   #22
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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?
The biggest problem is when it gets into things that are NOT designed to be cooked, usually via cross contamination.

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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Unread 10-09-2013, 04:03 PM   #23
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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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Unread 10-11-2013, 01:29 PM   #24
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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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Unread 10-11-2013, 03:03 PM   #25
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This right here is why I eat pork and beef
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Unread 10-11-2013, 03:20 PM   #26
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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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Unread 10-11-2013, 09:03 PM   #27
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Default 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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Unread 10-11-2013, 10:28 PM   #28
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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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Unread 10-12-2013, 11:32 PM   #29
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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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Unread 10-13-2013, 06:25 AM   #30
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Sam & Ella???? Who are they???
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