Originally Posted by cpw
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?
I got food poisoning from chicken once. IMO, 145 is way too close to the danger zone for me, don't care how wonderful it might be at that temp. Not worth the ill.