Originally Posted by Gore
As stated earlier, the lethality of salmonella is a function of both temperature and time. This has been mentioned various times. Here is an old post by Knucklhed:
145 10.7 min 11.9 min
If you're cooking the chicken at fairly low temps, then you're probably not going to need to be resting that chicken very long. This definitely supports Harry Soo's chicken. It also suggests very strongly that most salmonella problems are due to cross-contamination, rather than cooking temps.
As Landarc mentions, the high cooking temperatures required for chicken are regional. They are the result of our high throughput chicken processing. In many other countries, chicken is cooked rare to medium rare. Bob mentions Asian countries, but it is also true of Slavic countries.
Thanks, Gore... i was looking for that.
Actually, it goes against what harry says. He says in the comments at the BBQ Central site this...
Just a clarification: When you hold, you have to hold it at 145 degrees. Holding does not mean you let it cool down for 5 minutes. I am more risk adverse so I hold it at 145 degrees for a full 10 minutes which is double the Juneja 2007 Study recommended time.
Based on the chart that Knucklhed posted, the recommended time at 145 is 10.7 minutes.
But again, let's assume that chicken from a reliable, clean source is safe at that temp, and we as cooks are able to buy from a source like that. I still question the texture.
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