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Old 11-14-2008, 06:45 PM   #14
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY

Originally Posted by Pork Smoker View Post
I had a link at one time that I copied and pasted into a one page Doc that I printed out. Can't find the link and lost the print out. Looking for one that has all the different meats and the proper cook to Temps. Rare to Well done Etc... Poultry, Beef, Pork, Lamb Etc...

I did some searching but can't find a complete one. Probably using the wrong search term.

I got this from the USDA web site, I printed it and placed in my garage.

PDF File attached.
Butts-N-Gutts BBQ Team ( NYC Chapter Member )
Official MOINK Ball Maker ( Certified Dec 2008 )
Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer;
14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]

Last edited by hav; 10-27-2009 at 05:46 PM..
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