Harry Soo's 145° chicken...thoughts?
View Single Post
02-01-2013, 11:52 AM
Join Date: 12-09-04
Location: Chicago 'Burbs
BTW, if you read the original doc linked above it shows that beef should be at 130 degrees for a minimum of 121 minutes in order to reach the safe level of salmonella but we don't bat an eye about cooking beef to 120 or 125.
"Ron Rico, Boss. You can call me Captain Ron..."
IL, IN, WI, IA, MI Members (others welcome, too)! Your opinion is needed for the annual Northern IL Bash!
Avatar by Grillman!
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend
View Public Profile
Find More Posts by Ron_L