Like a lot of scientific rules, there's debate and change.

Jul 5, 2015
4:09:04pm

Cheesy Gordita

The safe temps for pork have changed in the last decade, so depending on her professor and books, she could be studying out of date material.

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Cheesy Gordita

Previous username: BJ Barnes
Bio page: Cheesy Gordita
Joined: Aug 5, 2008
Last login: May 3, 2024
Total posts: 21,797 (8,884 FO)

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Messages

Author

Time

POLL: Do you temp your meat?

conetah

7/5/15 3:27pm

I BBQ a lot and use a thermapen but when i grill steaks I go by touch

gilbertatty

7/5/15 3:31pm

Who was this lady bossing you around in your domain?

Cheesy Gordita

7/5/15 3:34pm

"the sandwich fixings are over there"

Slim

7/5/15 3:41pm

Ha. She is a food science major.

conetah

7/5/15 3:44pm

Like a lot of scientific rules, there's debate and change.

Cheesy Gordita

7/5/15 4:09pm

Apparently this was chicken. Dry chicken is the worst.

Cheesy Gordita

7/5/15 4:11pm

There is no way chicken should be dry and chewy at 165 degrees

kotacoug

7/5/15 4:18pm

it had been frozen. I dethawed it.

conetah

7/5/15 4:24pm

How did you cook it before you grilled it? I'd start it on the grill, and did

akmewg

7/5/15 4:55pm

No oil was added.

conetah

7/5/15 5:54pm

There's your problem, there has to be something to help keep the juices in, if

akmewg

7/5/15 6:39pm

Dethaw? So you froze it again?

WDaddy

7/5/15 5:32pm

I do, and 165 is way too high.

Shimmy

7/5/15 3:35pm

Not for chicken 160-165 is perfect.

kotacoug

7/5/15 3:48pm

Oh, whoa. I thought he was talking about beef. Typical poor reading skills.

Shimmy

7/5/15 3:57pm

I lied and told her it reached 165

conetah

7/5/15 3:48pm

Chicken is done at 165. I typically pull it at 160 and let it rise off heat

mottman

7/5/15 3:57pm

I must be doing something wrong

supertux

7/5/15 3:59pm

Chicken at 160ish should be really juicy maybe your

kotacoug

7/5/15 4:20pm

No, too high. 150 or so.

Snipe

7/5/15 5:15pm

Nope not a fan of the mouth feel at 150

kotacoug

7/5/15 5:24pm

I can do 155.

Snipe

7/5/15 6:56pm

Oh, and brining helps a TON. Makes the "window" wider.

Snipe

7/5/15 6:58pm

This is what I do for our Thanksgiving turkey

Cheesy Gordita

7/5/15 4:10pm

Way, way, way too high for chicken.

Snipe

7/5/15 5:12pm

When I'm smoking I use an igrill,

molodyets

7/5/15 3:48pm

Only poultry (turkey and chicken)

NanoFab Coug

7/5/15 3:48pm

Is use a thermometer for all meat.

kotacoug

7/5/15 3:51pm

I must excuse myself from this discussion.My immaturity will get me in trouble

Belboz

7/5/15 4:34pm

I would have told her to take a hike.

ChubbyChaser

7/5/15 4:39pm

What do you do cut into each one?

kotacoug

7/5/15 5:09pm

Needle thermometer

Snipe

7/5/15 5:14pm

Pretty hard to see the translucency of the meat with a needle therm

kotacoug

7/5/15 5:26pm

I cut into one and base it off that.

ChubbyChaser

7/5/15 6:21pm

Problem with that is that every piece is a different thickness

kotacoug

7/5/15 10:34pm

That's why I pound every piece of chicken with a mallet prior to cooking.

ChubbyChaser

7/5/15 10:37pm

Sous vide that sucker to a perfect 145

longlivelehman

7/5/15 9:37pm

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