Harry Soo's 145° chicken...thoughts?
- Thread starter cpw
- Start date
Boshizzle
somebody shut me the fark up.
One thing you have to keep in mind, when comparing how we cook chicken in this country to how it's done in other countries is not exactly an apples and apples comparison.
The way chickens are processed in this country plays a role in why under cooked chicken can be hazardous. Some countries use other methods of processing that don't have the high probability of the meat being contaminated by fecal matter from the birds.
The way chickens are processed in this country plays a role in why under cooked chicken can be hazardous. Some countries use other methods of processing that don't have the high probability of the meat being contaminated by fecal matter from the birds.
Troyboy865
MemberGot rid of the matchlight.
I heard that interview and read his follow up email to Greg. I cook my chicken to 158-160 with no problem. 145 huh, we'll he's still around to talk about it. U go first :grin::wink:
I am not one to speculate a lot.
I think I will get a small pack of thighs and cook them to 145--then try to "hold" them there for 10 minutes.
I figure I can cut into them and check it out for myself.
Can always throw them on the grill if I don't like what I see. 8)
Easey, Peasey, and Cheap.
TIM
I think I will get a small pack of thighs and cook them to 145--then try to "hold" them there for 10 minutes.
I figure I can cut into them and check it out for myself.
Can always throw them on the grill if I don't like what I see. 8)
Easey, Peasey, and Cheap.
TIM
Swamp Donkeyz BBQ
is one Smokin' Farker
I could be wrong, but I believe he said in the interview he wraps the chicken in foil and then puts it in a cambro.
