Nope not a fan of the mouth feel at 150

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Jul 5, 2015
5:24:18pm

kotacoug

Especially of chicken. Plus 150 is too close to safety issues with bacteria. 160ish leaves the meat plenty juicy

This message has been modified

Originally posted on Jul 5, 2015 at 5:24:18pm

Message modified by kotacoug on Jul 5, 2015 at 5:25:35pm

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kotacoug

Bio page: kotacoug
Joined: Jul 20, 2002
Last login: Apr 27, 2024
Total posts: 80,478 (4,682 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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