Eat or Scrap the Chickens - BBQ Central

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View Poll Results: Eat or Scrap
Eat ? 3 9.68%
Scrap ? 28 90.32%
Voters: 31. You may not vote on this poll

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Old 07-07-2006, 07:44 AM   #1
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Eat or Scrap the Chickens

Little Tommy puts 4 chickens on the pit at 3:00 pm. The wind is blowing so hard the pit holds only at around 210-220 deg.

The internal temp of the chickens are below 150 deg for 6 hrs.

It takes 9-1/2 hrs to get the chickens up to 170 deg. Tommy then takes the chickens off the pit, lets them rest for 20 min and then covers with foil and puts them in the fridge.

Should Little Tommy eat these chickens or should Little Tommy scrap this project ?
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Old 07-07-2006, 10:42 AM   #2
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If you're asking then you already know what to do.

Do the Math:

3 days out of work clinging to a porcelin fixture, with a fever so high that your head feels like it's going to explode, the trip to the emergency room or a Dr. Visit. Antibiotics, etc. etc....

or

Throw $20 worth of chicken in the trash and cook some more tomorrow.

Jack
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Old 07-07-2006, 11:16 AM   #3
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I'd eat em.












LOL 8-[ :evillaugh:
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Old 07-07-2006, 12:00 PM   #4
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I say eat em...it will be fun telling the nurses about it!
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Old 07-07-2006, 12:22 PM   #5
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Toss them.
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Old 07-07-2006, 12:54 PM   #6
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Throw them away
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Old 07-07-2006, 12:56 PM   #7
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Put them in a plastic bag and mail them to me. I'll give them to my ex-wife! I'll even pay the postage.
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Old 07-07-2006, 01:44 PM   #8
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Only two votes to eat the chicken and I think my brother registered twice.

HHHMMMMMMMMMMM 8-[
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Old 07-07-2006, 01:58 PM   #9
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my neighbor would eat it in a heartbeat.

Better safe than sorry in my opinion. It's just chicken.
It's not like beer or anything.
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Old 07-07-2006, 02:57 PM   #10
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When in doubt, throw it out
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Old 07-07-2006, 04:43 PM   #11
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Quote:
Originally Posted by brian j
you mean there's only one other that thinks he should eat it? give it a smell. you should know if it's bad.
Not necessarily, Especially if it's smoked, That's my story,And I'm sticking to it.
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Old 07-08-2006, 07:24 AM   #12
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Quote:
Originally Posted by Captain Morgan

Better safe than sorry in my opinion. It's just chicken.
It's not like beer or anything.
Lol...Ya gotta respect a man with priorities !!! =D>
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Old 07-09-2006, 10:00 PM   #13
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so what did you decide? or are you too busy puking to post? :-&
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Old 07-09-2006, 10:10 PM   #14
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I'll grill 'em in 20 minutes
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Old 07-09-2006, 10:34 PM   #15
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Well i once in a while cook my chickens at 220-230 and they never take longer than 4.5 hours,so little tommy would never have this problem in 6. So i say little Tommy should take them chickens off at the 6 hour mark,by then they at 170+ and enjoy. :ack:
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Old 07-09-2006, 10:41 PM   #16
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Quote:
Originally Posted by BBQmmm
Well i once in a while cook my chickens at 220-230 and they never take longer than 4.5 hours,so little tommy would never have this problem in 6. So i say little Tommy should take them chickens off at the 6 hour mark,by then they at 170+ and enjoy. :ack:

Yep, we'll be going out to eat when I come up in August. :lmao: :lmao: :lmao: :loony: :loony: :loony:
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Old 07-09-2006, 10:42 PM   #17
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Yeah my chickens at 230 in 4.5 hours.
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Old 07-10-2006, 07:11 PM   #18
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Quote:
Originally Posted by Uncle Bubba
I'll grill 'em in 20 minutes
That seems like an awful long time
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Old 07-10-2006, 09:37 PM   #19
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Quote:
Originally Posted by Uncle Bubba
I'll grill 'em in 20 minutes
On one of those electric gizmos? #-o
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Old 07-12-2006, 12:03 AM   #20
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I see no reason not to eat the chickens. The chicken would be pasteurized. The concern would be Staph. aureus, which is toxigenic. However, S. aureus doesn't multiply in raw foods because of competitive spoilage organisms. It would have to be approaching a 15 hour slow come-up in temps before I would worry about it all but--still--210-220 is hot enough to take care of surface bacteria, where the concern is. Intra-muscular bacteria are extremely rare unless meat has been poked or cut with a contaminated instrument. The cavity of the chicken (if the chickens were left whole) can be a concern but, again, the come-up time is quick enough that I wouldn't worry about it.

A larger problem is the treatment of the chickens post cooking. A significant percentage of food borne illnesses arise from the improper treatment of food after it has cooked: It should be cooled quickly, reheated properly, and minimally touched--technically it shouldn't be touched at all with an ungloved hand once it becomes ready to eat, irrespective of whether it is cooled quickly and reheated correctly.

I would eat the chickens--when they were fresh out of the cooker.
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