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Jul 5, 2015
4:39
:50
pm
ChubbyChaser
I would have told her to take a hike.
I grill chicken by sight. As soon as the chicken has moved from the translucent pinkish color inside to the moist white look, they are done.
This message has been modified
Originally posted on Jul 5, 2015 at 4:39:50pm
Message modified by ChubbyChaser on Jul 5, 2015 at 4:41:39pm
Message modified by ChubbyChaser on Jul 5, 2015 at 4:46:39pm
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ChubbyChaser
Previous username
Epileptic Smeagol
New username
Pimpin4Paradise
Bio page
ChubbyChaser
Joined
May 2, 2008
Last login
May 12, 2018
Total posts
0 (0 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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