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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-13-2008, 09:12 PM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looking For A Temp Cooking Chart
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.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-13-2008, 09:25 PM | #2 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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11-13-2008, 09:50 PM | #3 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-13-2008, 09:57 PM | #4 |
On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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Here's one I use - from the USDA.
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[SIZE=2][B] [SIZE=3][COLOR=Navy][FONT=Comic Sans MS][I][SIZE=3][U]CB[/U]_____________ [/SIZE][/I][/FONT][/COLOR][/SIZE][/B][/SIZE]RED 3-Burner & Urban Grill Quantum 3-Burner & Urban Grill Silver & H2O Smokers Double Chef Smoker CB940X Charcoal Grill The Big Easy Oil-less Turkey Fryer Big Easy Smoker-Roaster-Grill Outdoor Stove-Top & Smoker Rambler on-the-go! grill Last edited by CB; 11-13-2008 at 10:04 PM.. Reason: add more info to the answer |
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11-14-2008, 07:04 AM | #5 |
is One Chatty Farker
Join Date: 06-28-04
Location: Phoenix, AZ
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I have one from Paul kirk class, i will send it to you.
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Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera |
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11-14-2008, 07:53 AM | #6 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Thanks!
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-14-2008, 08:00 AM | #7 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Personally, I feel most of the temps on that USDA chart are a little high.
Really, what does our government know about good taste??? |
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11-14-2008, 09:08 AM | #8 |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Howdy!
The USDA chart is fine, just take 15 degrees off everything ;-) And add 15 degrees for dark meat chicken. Happy cookin! Chris |
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11-14-2008, 09:31 AM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I happen to break the USDA rules in a couple of areas and always like to point this out whenever I list the finish temps that I use. My hamburger, steak and poultry breast readings are lower than the recommended. Okay, that said here is what I go by:
CUT -----------------APPROXIMATE INTERNAL TEMPERATURE Brisket.......................... 185°-200° Beef Roasts/Steaks ........120°-125° rare 125°-130° medium rare 140°-145° medium Beef, ground .................150° - 160° Bologna ........................140° Chicken ................. 165°-180° thigh, 150° - 155° breast -(juices should run clear) Turkey ...................165°-180° thigh, 155° - 165°breast - (juices should run clear) Lamb..................................130°-145° Pork Butt & Picnic................165°-180° for slicing 185°-200° for pulling Pork Loin .............................145°-165° Sausage, beef & pork (fresh) .....160°-170° Sausage, chicken ................ 165° - 170° Salmon...............................135°-150° (watch for the white albumin protein to rise to the surface, this is a signal that it is close to being done, and don't wait for it to flake or it may be over done by the time it is served.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-14-2008, 12:23 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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There are a bazillion of 'em out there...here's one I googled for ya! http://whatscookingamerica.net/Infor...atureChart.htm
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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11-14-2008, 01:16 PM | #11 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Cooked a loin that I had curde w/Tenderquick and brown sugar for a week.
Brought it to 160. Should'nt that be fully cooked? No need to heat in sandwiches? Thanks Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-14-2008, 06:20 PM | #12 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Thanks everyone! Got some good stuff to work with. I paste the info into Word and then laminate the papers. I can't remember Chit anymore.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-14-2008, 06:32 PM | #13 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Pork Smoker, personally I would put a lot of confidence in whatever Thirdeye posts.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-14-2008, 06:45 PM | #14 | |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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Quote:
I got this from the USDA web site, I printed it and placed in my garage. PDF File attached.
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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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11-14-2008, 10:30 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
Dr Meat, wasn't that Thirdeye's official title given awhile back?
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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