Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Chicken not good

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • efran1666
    Club Member
    • Apr 2017
    • 5

    Chicken not good

    So last week I catered an event at my work. I smoked some pork and chicken, pulled them and added a chili con carne to make street tacos.

    The reviews on the day of were great for both the chicken and pork. I fed about 150 people, but about a dozen of them reported getting sick.

    By process of elimination we determined that it was the chicken that may have been the culprit.

    I brined the chicken in a simple salt water and lemon mixture overnight. Smoked two batches of chicken between 225 and 275 on a stick burner smoker. I smoked them to 170-175 internal temp.

    It fell off the bone and pulled nicely.

    I am bit baffled and looking for any input.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9741
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    What was the time b/n cooked and serving?

    Sick- vomiting within 2 hours, or delayed diarrhea and stomach cramps?

    Any pastas or rice cooked ahead of time?

    Comment


    • efran1666
      efran1666 commented
      Editing a comment
      Cooked Wednesday, refrigerated overnight. Mixed chili in on Friday and froze. Warmed and served on Saturday at 1pm.

      Cramps, diarrhea and vomiting. Not within two hours but maybe 4 or 5.
  • Mark V
    Club Member
    • Oct 2018
    • 246
    • Minnesota

    #3
    When I have been sick from food, it has usually been cross contamination or poor sanitation from the cook. Sorry to say, but you have to consider everything. And it usually has been 4-8 hours later.

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9295
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #4
      Might it be, another thing to consider, is that there was summat wrong with th pork, or chicken, before ya ever lit a match?

      It occasionally happens...

      Comment

      • ribeyeguy
        Charter Member
        • Jun 2015
        • 1297
        • S. E. Wisconsin
        • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

        #5
        150 people served and 12 got sick? Does that mean that the 138 that didn't get sick can just fight off food borne pathogens? No, it sounds much more likely to me that the 12 probably have overly sensitive stomachs and indulged in a type of food that they normally wouldn't and unfortunately paid the price for it. I wouldn't sweat it.

        Comment

        • randy56
          Club Member
          • Aug 2017
          • 448
          • Newburgh In

          #6
          I would be sick, if I cooked and people got sick. Could it be the product? you cooked to a high enough temp. Hope you find out.

          Comment

          • Donw
            Club Member
            • Jul 2017
            • 3043

            #7
            So sorry to hear about this and I know you are feeling bad too. Sounds like the food was prepared properly. I would think about how the chicken was held between Wednesday and Saturday. Contaminated container, center of food not taken to below 40 degrees fast enough or did the food get reheated thoroughly to 140 degrees. Then again it could be any number of other things from sauces to utensils that the 8% consumed or used that the others didn’t.

            Comment

            • treesmacker
              Club Member
              • May 2018
              • 919
              • Grants Pass OR
                • Rec Tec Trailblazer RT-340
                • O-Grill 600 Portable Grill with O-Dock
                • Cuisinart 360 Griddle
                • Ooni Fyra (coming soon)

              #8
              You didn't mention the brining temperature - was it brined under proper refrigeration? Sorry this happened and hope you can get to the bottom of it.

              Comment

              • Nuke em
                Club Member
                • Jun 2016
                • 738
                • Nj

                #9
                Also when ya prepared the chicken was it slimy? That’s a sign that the chicken was frozen then thawed or has been brought to the danger zone then refrozen then sold.
                Also if fresh garlic was used then that could be something to look at

                Comment

                • Somerville-Q
                  Club Member
                  • Aug 2015
                  • 1

                  #10
                  Agreeing with DonW - the timing and symptoms sound like Staph food poisoning - when Staph bacteria grow and produce a toxin. The toxin, potent enough to have been considered in both cancer treatment and biowarfare, survives subsequent cooking after it's produced. No reason to think it would be uniform throughout the batch, and there is individual variation in susceptibility to the toxin, AND not everybody probably ate the same amount. The bacteria are common in noses and sometimes on hands and could have been on the chicken in the beginning, produced during brining, or maybe the chicken wasn't cooled fast enough. We probably all, definitely including me, take some chances some times and then rarely the odds catch up to us.

                  Sorry - if the chicken was the only link, it was probably the chicken. Unless it was caused by a missing link?

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5084
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks)
                      Weber Summit S650 Gas Grill
                      Weber Kettle Premium 22"
                      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                      Camp Chef Somerset IV 4-burner outdoor gas range


                      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                      Adrenaline BBQ Company's SS Rack for DnG
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles
                      Steelmade Griddle for Summit gas grill

                      Fireboard Extreme BBQ Thermometer Package
                      Fireboard control unit in addition to that in the Extreme BBQ Package
                      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                      2 Fireboard Driver Cables
                      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Thermapen MK5 (pink)
                      Thermoworks Thermapen MK4 (pink too)
                      Thermoworks Temp Test 2 Smart Thermometer
                      Thermoworks Extra Big and Loud Timer
                      Thermoworks Timestick Trio
                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum Sealer
                      Instant Pot 6 Quart Electric Pressure Cooker
                      Instant Pot 10 Quart Electric Pressure Cooker
                      Charcoal Companion TurboQue
                      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                      BBQ Dragon and Dragon Chimney

                      Shun Classic 8" Chef's Knife
                      Shun Classic 6" Chef's Knife
                      Shun Classic Gokujo Boning and Fillet Knife
                      Shun Classic 3 1/2 inch Paring Knife

                    #11
                    Oh gosh, this is every cook's nightmare, making people sick with our food. I'm so sorry that this has happened to you, efran1666 .

                    You're doing the right thing, searching for answers and thinking of ways to up your game with respect to food handling safety.

                    These are the four goals that I strive for with everything I cook:
                    • Cooling food to be stored quickly (ice bath is best).
                    • Keeping food cold below 40° deg while in storage
                    • Reheating quickly to 165°
                    • Holding hot foods above 140° and cold foods below 40° until served and consumed.

                    Even with the best of techniques and intentions, though, problems can arise. I hope that all of those at your workplace who got sick are now fine.

                    Kathryn

                    Comment

                    • FireMan
                      Charter Member
                      • Jul 2015
                      • 7678
                      • Bottom of Winnebago

                      #12
                      I think at this time you can only do what fzxdoc said. At this time, unless you do an extensive investigation, it’s only guess work. We weren’t there, so we have no idea. And one can’t necessarily blame the chicken due to probably more that than 12 ate chicken. It sounds like a platter/container of something or a utensil or maybe a person using one of the above contaminated some one thing & that one “thing” is the culprit. If it were your cooking or prep there would have been a larger number who would have caught the cooties. At this point it’s water over the dam. FWIW, be careful.

                      Comment

                      • Jerod Broussard
                        Moderator
                        • Jun 2014
                        • 9741
                        • East Texas
                        • Pit Barrel Cooker "Texas Brisket Edition"
                          Weber One Touch Premium Copper 22" Kettle (gift)
                          Slow 'n Sear for 22" Kettle
                          Weber One Touch Premium Black 26" Kettle (gift)
                          Slow 'n Sear XL for 26" Kettle (gift)
                          Weber Smokey Joe Gold
                          Weber Rapid Fire Chimney
                          Vortex
                          Maverick ET-732 White
                          Maverick ET-732 Copper
                          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                          Thermoworks Thermapen w/ Back light (gift)
                          Thermoworks Timestick
                          Cambro Model 300MPC110 w/ Winco SS Pans
                          B & B and Kingsford Charcoal
                          B & B Pellets

                        #13
                        Problems with cooking for large groups:

                        1. Numerous ingredients of large quantities potentially prepared by those who have no clue about proper cooling and heating. Some people really think it is OK to have LARGE pots of product cool at room temperature. Even those that have the know how, since they don't own a business which prepares food to feed hundreds on a regular basis they don't have the equipment to properly cool and reheat.

                        2. People who think Hygiene is a greeting. Too many hands in the pot, especially the very young or very old. You look at certain outbreaks and most occur in Day Cares and Nursing Homes.

                        Comment


                        • Troutman
                          Troutman commented
                          Editing a comment
                          Hi Jean !!!

                        • MBMorgan
                          MBMorgan commented
                          Editing a comment
                          Hey, Jerod ... I don't suppose you'd like to join us at our BIL's (the one who thinks the first step in cooking a turkey is to let it come up to room temp on the counter for a couple of days) place this November for Thanksgiving dinner?

                        • Jerod Broussard
                          Jerod Broussard commented
                          Editing a comment
                          MBMorgan guy here smokes turkeys at 175 for HOURS AND HOURS. When it goes bad it's going to be BAD.
                      • holehogg
                        Club Member
                        • Nov 2017
                        • 2356
                        • Port Elizabeth, South Africa

                        #14
                        Truly sorry this happened. I had a situation where I served pre marinated chicken thighs and of the 140 pieces there were 3 pieces that were off. I cooked them in my smoker and never had any signs that the bad pieces were amongst the rest (before and after cooking). Fortunately the people that got the bad noticed a bad smell after biting into the piece.

                        As mentioned above I doubt you will ever get to the bottom of it. I think there are are far too many factors that could come into play. Being a big event there surely we're other people serving and coming into contact with the good othanther than just you and any could have had unclean utensils, hands who knows what.
                        I feel for you and the disappointment you may be going through but I am confident the people you prepared for are fully aware that you or anybody for that matter would never intentionally go out to get people sick. It was an unfortunate thing that happened.

                        Comment

                        • Troutman
                          Club Member
                          • Aug 2017
                          • 7197

                          • OUTDOOR COOKERS

                            BBQ ACCESSORIES

                            WOOD & PELLET PREFERENCES

                            SOUS VIDE

                            INDOOR COOKWARE


                          #15
                          Nothing more to say that hasn't already been said....bummer man !!!

                          Comment

                          Announcement

                          Collapse

                          Meat-Up in Memphis 2021

                          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
                          See less
                          Working...
                          X
                          Meat-Up in Memphis

                          Placeholder

                          Spotlight

                          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use our links when you buy things

                          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                          https://tinyurl.com/amazingribs

                           


                          If you have a Weber Kettle, you need the Slow 'N' Sear

                          Placeholder

                          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                          Click here for our article on this breakthrough tool


                          The Good-One Is A Superb Grill And A Superb Smoker All In One

                          Placeholder

                          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                          Click here to read our complete review


                          Griddle And Deep Fryer In One

                          Placeholder

                          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                          Click here to read our detailed review and to order


                          The Pit Barrel Cooker May Be Too Easy

                          Placeholder

                          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                          Click here to read our detailed review and the raves from people who own them


                          The Undisputed Champion!

                          Placeholder

                          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                          Click here to read our comprehensive Platinum Medal review


                          Grilla Pellet Smoker proves good things come in small packages

                          Placeholder

                          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                          Click here for our review on this unique smoker


                          Delta by Nuke,
                          Stylish and Affordable
                          Gaucho Grill

                          Placeholder

                          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                          Click here to read our complete review


                          Genesis II E-335 
                          A Versatile Gasser That Does It All!

                          Placeholder

                          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                          Click here to read our complete review


                          GrillGrates Take Gas Grills To The Infrared Zone

                          Placeholder

                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                          Click here for more about what makes these grates so special


                          Is This Superb Charcoal Grill A Kamado Killer?

                          Placeholder

                          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                          Click here to read our detailed review of the PK 360

                          Click here to order directly and get an exclusive AmazingRibs.com deal


                          Our Favorite Backyard Smoker

                          Placeholder

                          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                          Click here for our review of this superb smoker


                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                          Placeholder

                          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                          Click here to read our detailed review


                          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                          Placeholder

                          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                          Click here to read our complete review


                          Track Up To Six Temperatures At Once

                          Placeholder

                          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                          Click here for our review of this unique device


                          The Cool Kettle With The Hinged Hood We Always Wanted

                          Placeholder

                          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                          Click here for more about what makes this grill special


                          Finally, A Great Portable Pellet Smoker

                          Placeholder

                          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                          Click here to read our detailed review and to order