Superman32 0 #1 July 4, 2009 What's in your BBQ menu? Hamburger = E. coli 0157:H7 = Bloody Diarrhea. Chicken = Campylobacter jejuni = Bloody Diarrhea. Pork= Yersenia enterolitica = Bloody Diarrhea. Salads, non meat = Shigella = Bloody Diarrhea. So maybe some healthy fish = Vibrio parahemolyticus = Bloody diarrhea. Only God knows what inside hot dogs but I think its pretty safe to say = Bloody Diarrhea. Enjoy your BBQs :) Sorry, I'm trapped inside again, missing on having a life Inveniam Viam aut Faciam I'm back biatches! Quote Share this post Link to post Share on other sites
Brains 2 #2 July 4, 2009 [nelson voice]Ha Ha! [/nelson voice] Cook everything to these internal temps and you can avoid bloody shits!Ground Products Hamburger 160°F Beef, veal, lamb, pork 160°F Chicken, turkey 165°F Beef, Veal, Lamb Roasts & Steaks medium-rare 145°F medium 160°F well-done 170°F Pork Chops, roast, ribs medium 160°F well-done 170°F Ham (fresh) 160°F Sausage (fresh) 160°F Poultry Ground chicken or turkey 165ºF Chicken, whole & pieces 180°F Duck 180°F Turkey (unstuffed) 180°F Whole 180°F Breast 170°F Dark meat 180°F Stuffing (cooked separately) 165°F Seafood Fillets & whole fish opaque & flakes easily Shrimp & lobster shell turns red & flesh opaque Scallops milky white, opaque & firm Disclaimer: This chart has been adapted for home use and is consistent with consumer guidelines from the U.S. Department of Agriculture (USDA) and U.S. Food & Drug Administration (FDA). Never look down on someone, unless they are going down on you. Quote Share this post Link to post Share on other sites
ryoder 1,590 #3 July 4, 2009 Nonsense! I've had food-poisoning on several occasions, and never had that symptom. It always made a u-turn and went back out the way it came in, "There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
Zep 0 #4 July 5, 2009 Exellent reply, Remember folks a digital meat thermometer is your friend. Gone fishing Quote Share this post Link to post Share on other sites
SpeedRacer 1 #5 July 5, 2009 Quote Chicken, whole & pieces 180°F Duck 180°F Turkey (unstuffed) 180°F Whole 180°F Breast 170°F Dark meat 180°F . Meh. I think 165-170should be enough . If you cook it until the digital thermometer says 180F, you will have dry, chewy chicken/turkey. Speed Racer -------------------------------------------------- Quote Share this post Link to post Share on other sites
DavidB 0 #6 July 5, 2009 Quote Quote Chicken, whole & pieces 180°F Duck 180°F Turkey (unstuffed) 180°F Whole 180°F Breast 170°F Dark meat 180°F . Meh. I think 165-170should be enough . If you cook it until the digital thermometer says 180F, you will have dry, chewy chicken/turkey. Oh! Someone's been taking lessons from my mother! Couple years ago, Thanksgiving, she says, "The button popped up in the turkey, so I cooked it an extra hour just to be sure." My brother made the non-traditional "4th of July corned beef without cabbage" dinner. Damn, was that good. Talk about tender... Damn thing fell apart when a fork approached it! When the only tool you have is a hammer, every problem looks like a nail. Quote Share this post Link to post Share on other sites
DrewEckhardt 0 #7 July 5, 2009 QuoteWhat's in your BBQ menu? For lunch today we had some steak and didn't bother with the BBQ, just the meat grinder. Had some egg too, just mixed in in there. The only cooking involved was the bread, since steak tartare is nice on toast. Yum. Quote Share this post Link to post Share on other sites
