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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, 09:36 AM | #16 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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I cook chicken breast to 155 then pull them and foil them and let them rest about 15 minutes, usually they rise to 160 and they are fine. I think 145 is a bit low. I take thighs to 170 and let them rest in foil for about 15 minutes.
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02-01-2013, 09:42 AM | #17 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Don't just take Harry's word for it. Here on are a bunch of references from the USDA that back him up.
http://thebbqcentralshow.com/harry-soos-chicken-method/ |
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02-01-2013, 09:42 AM | #18 |
Got Wood.
Join Date: 12-24-11
Location: Camarillo, CA
Name/Nickname : Jason
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Sound science
As hard as this is to believe Harry has it right. Most meat temp recommendations are also paired with times. The higher the temp the shorter the time it needs to be there. Since Harry is keeping his foul at 145 for a full ten minutes that will kill salmonella, and most other things. I will try to find the chart I saw once that explains this better than my coffee deprived brain can.
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02-01-2013, 09:59 AM | #19 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The Chinese and Japanese routinely cook chicken to 140F and it is fine if you source good chicken. I cook whole chickens to 150F and the texture and moisture is far better in the breast than 160F. I have never, in 30+ years sickened a person.
But, for food service in restaurant or catering, I cook to 160F just to meet the guidelines.
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02-01-2013, 10:05 AM | #20 |
Found some matches.
Join Date: 01-31-13
Location: Saint Louis, Mo
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I've been doing it for years. It makes for some really juicy yard bird As long as the juices run clear has been my rule of thumb. I also check that the meat isn't still pink around the bones.
JD
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02-01-2013, 10:06 AM | #21 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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This could be interesting on breasts, but on thighs the texture wouldn't be good IMO.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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02-01-2013, 10:14 AM | #22 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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IDK what to think of this, but I had Soo's chicken thighs at a comp once, good eating for sure!
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02-01-2013, 10:34 AM | #23 | ||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Quote:
Plus, what does the juice from chicken at 145 (for 10 minutes) look like. KCBS judges are taught to look for clear juices and can refuse to eat an entry if the juices are pink. That's not a risk that I want to take.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-01-2013, 10:39 AM | #24 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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As stated earlier, the lethality of salmonella is a function of both temperature and time. This has been mentioned various times. Here is an old post by Knucklhed:
Quote:
As Landarc mentions, the high cooking temperatures required for chicken are regional. They are the result of our high throughput chicken processing. In many other countries, chicken is cooked rare to medium rare. Bob mentions Asian countries, but it is also true of Slavic countries.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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02-01-2013, 10:47 AM | #25 | ||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Actually, it goes against what harry says. He says in the comments at the BBQ Central site this... Quote:
But again, let's assume that chicken from a reliable, clean source is safe at that temp, and we as cooks are able to buy from a source like that. I still question the texture.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-01-2013, 10:52 AM | #26 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Did he mention if he was brining or not?
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02-01-2013, 10:52 AM | #27 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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BTW, if you read the original doc linked above it shows that beef should be at 130 degrees for a minimum of 121 minutes in order to reach the safe level of salmonella but we don't bat an eye about cooking beef to 120 or 125.
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02-01-2013, 10:57 AM | #28 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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02-01-2013, 10:59 AM | #29 |
Got Wood.
Join Date: 10-24-11
Location: Salt Lake City, UT
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Harry is on to something. Here's the science behind his technique: At 140°F, a hold time of 35 minutes is necessary for chicken (with 12% fat) to be sufficiently pasteurized, and safe to eat. The leaner the chicken, the less time it has to be held. 1% fat requires 25 minutes at 140°F to be safe. Chicken heated to 155°F IT need only be held at that temp for 1 minute before it's "safe." Why then does the USDA suggest 165°F? One reason is that's the temp Salmonella dies a quick death. Another, it's a "keep it simple" solution that most people can adhere to. If your thermometer is off, or you pull it off a little early - say 160°F - you're still safe. I cook my chicken to 155-160°F and it's perfect.
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02-01-2013, 11:00 AM | #30 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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