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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-18-2014, 09:11 PM   #16
Fwismoker
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To keep things simple 165 in the breast but cook your birds hot! My chicken is always falling apart and juicy and the reason is high temps. If i cook a bird to 165 in the breast it's way hotter in the thigh.
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Unread 02-18-2014, 09:22 PM   #17
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Smitty, you got an iPhone? Get the MeatTemps app...
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Unread 02-18-2014, 09:28 PM   #18
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I usually go by looks or touch. and sometimes i check the temp.
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Unread 02-18-2014, 09:50 PM   #19
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Chix and turkey are the only things I temp, except maybe tri-tip 'cause I don't cook those often enough to go by feel on 'em. I go for 165 in the thigh and the breast falls in place.
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Unread 02-18-2014, 11:08 PM   #20
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Temp for my poultry, always. 165 and they come off, except for big turkeys. Those come off right as it goes past 160.
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Unread 02-18-2014, 11:25 PM   #21
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I always temp breast and thighs. Wings, never.
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Unread 02-18-2014, 11:29 PM   #22
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Breasts I just cut into and take a peek. Whole chickens I temp breast and thigh.
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Unread 02-18-2014, 11:31 PM   #23
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I'm with Jeff on pulling the breasts early. They will keep cooking and dry out. If you are cooking a bunch of them, pull them at 155-160 and put them in a small (6 pack) ice chest and they will stay warm, moist and cook a little bit more. They come out great that way.
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Unread 02-19-2014, 02:58 AM   #24
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Thermapen every time...
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Unread 02-19-2014, 03:36 AM   #25
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Quote:
Originally Posted by SmittyJonz View Post
Like Chicken Breasts on Grill - do yall check temp or just cut into it or what?
I always check the internal temp: 160F. I want my chicken as juicy as possible and checking it helps me quite a bit.
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Unread 02-19-2014, 03:41 AM   #26
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Never...only when I'm catering.
I use the Thermapen mostly for leaner cuts of meat that I don't want to overshoot in temp.
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Unread 02-19-2014, 10:32 AM   #27
dano
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Temp every time. off at 155 and rest
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Unread 02-19-2014, 10:37 AM   #28
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Before I got my thermapen, I never temped a breast when I grilled it, just cut into it. Now I do every time. Makes for a much juicier chicken.
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Unread 02-19-2014, 11:17 AM   #29
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learned many years ago how to grill without fancy temp devices. They werent available back then

so the answer is NO for me
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Unread 02-19-2014, 11:28 AM   #30
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temp
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