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-   -   Looking For A Temp Cooking Chart (http://www.bbq-brethren.com/forum/showthread.php?t=52097)

Midnight Smoke 11-13-2008 09:12 PM

Looking For A Temp Cooking Chart
 
I had a link at one time that I copied and pasted into a one page Doc that I printed out. Can't find the link and lost the print out. Looking for one that has all the different meats and the proper cook to Temps. Rare to Well done Etc... Poultry, Beef, Pork, Lamb Etc...

I did some searching but can't find a complete one. Probably using the wrong search term.

eagle697 11-13-2008 09:25 PM

I found this, is it what you want?

http://www.reluctantgourmet.com/doneness_chart.htm

Midnight Smoke 11-13-2008 09:50 PM

Quote:

Originally Posted by eagle697 (Post 780750)
I found this, is it what you want?

http://www.reluctantgourmet.com/doneness_chart.htm

Thanks, That is the kind of stuff I find. The one I want is much more detailed and breaks down by cut. ie Rib eye, Sirloin, and Turkey too. It was a nice link, a real all in one reference chart.

CB 11-13-2008 09:57 PM

Here's one I use - from the USDA.

http://sizzleonthegrill.com/blog/wp-...mperatures.JPG

MrSmoker 11-14-2008 07:04 AM

I have one from Paul kirk class, i will send it to you.

Midnight Smoke 11-14-2008 07:53 AM

Quote:

Originally Posted by MrSmoker (Post 780887)
I have one from Paul kirk class, i will send it to you.

Thanks!:grin:

gotwood 11-14-2008 08:00 AM

Personally, I feel most of the temps on that USDA chart are a little high.

Really, what does our government know about good taste???

Nature Boy 11-14-2008 09:08 AM

Howdy!
The USDA chart is fine, just take 15 degrees off everything ;-)

And add 15 degrees for dark meat chicken.

Happy cookin!
Chris

thirdeye 11-14-2008 09:31 AM

I happen to break the USDA rules in a couple of areas and always like to point this out whenever I list the finish temps that I use. My hamburger, steak and poultry breast readings are lower than the recommended. Okay, that said here is what I go by:



CUT -----------------APPROXIMATE INTERNAL TEMPERATURE
Brisket.......................... 185°-200°
Beef Roasts/Steaks ........120°-125° rare 125°-130° medium rare 140°-145° medium

Beef, ground .................150° - 160°
Bologna ........................140°
Chicken ................. 165°-180° thigh, 150° - 155° breast -(juices should run clear)

Turkey ...................165°-180° thigh, 155° - 165°breast - (juices should run clear)
Lamb..................................130°-145°
Pork Butt & Picnic................165°-180° for slicing 185°-200° for pulling
Pork Loin .............................145°-165°
Sausage, beef & pork (fresh) .....160°-170°

Sausage, chicken ................ 165° - 170°
Salmon...............................135°-150° (watch for the white albumin protein to rise to the surface, this is a signal that it is close to being done, and don't wait for it to flake or it may be over done by the time it is served.


JD McGee 11-14-2008 12:23 PM

There are a bazillion of 'em out there...here's one I googled for ya! :-P http://whatscookingamerica.net/Infor...atureChart.htm

WineMaster 11-14-2008 01:16 PM

Cooked a loin that I had curde w/Tenderquick and brown sugar for a week.

Brought it to 160.

Should'nt that be fully cooked?

No need to heat in sandwiches?

Thanks Dan

Midnight Smoke 11-14-2008 06:20 PM

Thanks everyone! Got some good stuff to work with. I paste the info into Word and then laminate the papers. I can't remember Chit anymore.

Meat Burner 11-14-2008 06:32 PM

Pork Smoker, personally I would put a lot of confidence in whatever Thirdeye posts.

hav 11-14-2008 06:45 PM

Quote:

Originally Posted by Pork Smoker (Post 780737)
I had a link at one time that I copied and pasted into a one page Doc that I printed out. Can't find the link and lost the print out. Looking for one that has all the different meats and the proper cook to Temps. Rare to Well done Etc... Poultry, Beef, Pork, Lamb Etc...

I did some searching but can't find a complete one. Probably using the wrong search term.


I got this from the USDA web site, I printed it and placed in my garage.

PDF File attached.

Midnight Smoke 11-14-2008 10:30 PM

Quote:

Originally Posted by Meat Burner (Post 781414)
Pork Smoker, personally I would put a lot of confidence in whatever Thirdeye posts.

I agree!

Dr Meat, wasn't that Thirdeye's official title given awhile back?


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