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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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01-09-2013, 06:01 PM | #1 |
Looking for a meat flute to smoke.
Join Date: 06-19-12
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Temps
Being as internal temps are pretty much the be all of good, safe food prep, is there a thread anywhere on here that lists them all in one place? Including pastrami, slicing v pulled pork etc etc. It'd be real handy having a one stop .. er stop.
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01-09-2013, 06:07 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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It's all pretty much rule of thumb and what you like.
Beef Rare 115-120 Med rare 125-130 Med why Well Done Pulled beef see pulled pork Pork tenderloin 150-160 Loin 150-160 Shoulder slice 160 Ribs probe tender, 90* bend test Pulled pork probe tender 190-200 is a gage Chicken/turkey white meat 160 dark meat 170
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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Thanks from:---> |
01-09-2013, 06:10 PM | #3 |
Knows what a fatty is.
Join Date: 06-01-09
Location: Memphis, TN
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This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_tech...ide_large.html |
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Thanks from:---> |
01-09-2013, 06:41 PM | #4 |
Looking for a meat flute to smoke.
Join Date: 06-19-12
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That links a good start, thanks Grinder.
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01-09-2013, 09:33 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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01-09-2013, 09:56 PM | #6 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.
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