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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 10-13-2013, 10:01 PM   #31
reedzkee
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I got salmonella a few years back. Still have no idea how I got it. I hadn't had any chicken recently so there is no telling.

It was probably the worst pain I've ever experienced. Laid up in bed for days. There was a constant pain, but also every 3-5 minutes a terrible knife like stub would come and I would just have to scream and deal with it. Eventually they gave me some sort of muscle relaxer for my colon that helped quite a bit.

I wash my hands like crazy now, but I still love me some raw food. Raw eggs in whiskey sours, beef tartar, beef carpaccio...It's just too good.
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Unread 10-13-2013, 10:09 PM   #32
martyleach
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OK, so the limit on USDA Salmonella checks on chicken is a max of 8% but they will let you slide up to 10%. Foster Farms has been hitting 25% at 2 plants in California. I don't know about you folks but I treat chicken as vermin. They are disgusting and tainted. I wear gloves and treat my cutting board like I was washing off the devil's juices. 10% to 25% doesn't faze me. It's all hype. Just be smart.
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