Harry Soo's 145° chicken...thoughts?
On the BBQ central show the other day, Harry Soo was talking about how he's been cooking his chicken to an IT of only 145 degrees (and holding it there at that temp for 10 minutes), and the end result was that is was a completely different product than a breast cooked to 165.
So what do all you experts out there think about this? Safe? Genius? Stupid?
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