Thread: Temperature 101
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Unread 07-29-2011, 09:20 PM   #5
gtr
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Quote:
Originally Posted by NorthwestBBQ View Post
I agree with the 3 meats above but for Chicken a meat thermo is a must.
I totally agree. Therms are also a must (at least for me) for roasts, pork loins, turkey, etc. In fact, I think a chuckie might be the only other cut I'd do without a therm.
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