Originally Posted by KnucklHed BBQ
Well, yes but no... Bear with me for a moment.
A very good point on the cooking temps of dif meats, however we are talking about about safe *internal* temps, our external cooking temp (grill or smoker) is (dare I say) always going to be higher than what the safe internal temp is. Therefore unless we are injecting raw chicken juice into our steak then there is effectively no chance of the exterior of the steak not reaching the safe chicken temp... Does that make sense?
I see where you are going. The question is do you wanna test that concept when someone else is doing the cooking?