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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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02-01-2013, 11:08 AM | #31 | |
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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But, if we go with yours, they actually go against Harry's technique instead of showing that he is on to something. He's holding for significantly less than the 25 - 35 minute range that you indicate. I'm not trying to be argumentative, but there is a lot of data flying around in this thread and it needs to be backed up by a source.
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02-01-2013, 11:09 AM | #32 | |
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Join Date: 12-09-04
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Name/Nickname : Captain Ron
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02-01-2013, 11:12 AM | #33 | |
Got Wood.
Join Date: 10-24-11
Location: Salt Lake City, UT
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02-01-2013, 11:27 AM | #34 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Nobody mentioned the skin (or I missed it). I assume you'd be cooking on a 300+ grill and crisping the skin?
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02-01-2013, 11:30 AM | #35 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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If you listen to the podcast it makes more sense. If I'm not mistaken that's what he does with his comp chicken. And as we all know, he wins a lot in chicken.
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02-01-2013, 11:33 AM | #36 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Well, Harry got top spot as Champion in the Chicken category at the KCBS end of year results.
We can call BS on this all day long, but to pretend he doesn't know what's up is ludicrous.
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02-01-2013, 11:34 AM | #37 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Harry is not the first successful comp guy to cook his chicken to lower than traditional temp and have success. Time in the heat is key here and it is not just a black and white issue as it relates to internal temp and acceptable doneness.
There are also ways to have your chicken +190 degrees and juicy.
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02-01-2013, 11:42 AM | #38 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I see this has turned into just a safety discussion, but I'm still not quite sold on the tenderness thing. It should be more tender at both lower temps and higher temps than at 145. 145 is right in the middle of the tough meat temps. It may be tender in the sense that you can chew it, but among all temps of doneness, that should be less tender than temps lower, and temps in the 180+ range.
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02-01-2013, 12:09 PM | #39 |
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Join Date: 12-09-04
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Name/Nickname : Captain Ron
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No one is pretending that he doesn't know what's up, and it's hard to argue with his results. We're just discussing it
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02-01-2013, 12:14 PM | #40 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Raw Oysters, veggies, steak I love......but raw chicken and hamburger....how do you say Hell No in Harry's language?
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02-01-2013, 12:40 PM | #41 | ||
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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He also says that he cooks a breast to 145 then wraps it in foil and lets it sit. That's not the same as holding it at 145.
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02-01-2013, 12:50 PM | #42 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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It is the same concept behind sous vide meat. Basically you are pasteurizing the chicken completely safe. The fat and collagen can break down at these low temps as well if you can hold it in the sweet spot long enough. Very hard to do with dry heat.
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02-01-2013, 12:55 PM | #43 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I'll see what I can find out tomorrow. I am in his class here in the Bay Area. He definitely doesn't follow the traditional ways. That 's why I'm so excited to go!
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02-01-2013, 01:05 PM | #44 |
Is lookin for wood to cook with.
Join Date: 02-20-12
Location: Rochester, NY
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He stated on the show that his method is based on the studies of Juneja (Spelling?) and the test was done via peer review methods including grinding the meat and purposeful inoculation of bacteria. Thus they has made sure the meat had bugs and the bugs were not just on the outside of the meat but on the inside so that much like hamburger this is a worse case scenario. The process of hitting 145 degrees and holding at that temperature for a set time in these tests showed results of no live bacteria and thus safe to eat. He went on to say based upon this research the time required to hold it at was less than 10 minutes but he goes with 10 minutes to err on the side of safety.
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02-01-2013, 01:09 PM | #45 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I have said it time and time again. "Chicken is the Devil"!
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