Temperatures

bbqjoe · 06-02-2006, 02:03 PM

Most of us know these temps. But I thought I'd post them for those that don't.
(Copy and print) Place somewhere for future reference.

The Danger Zone – 41°F to 135°F. This is the range of temperature that disease-causing bacteria grow rapidly. Bacteria grow especially quickly between 70 and 120 degrees.

Cooking (minimum internal temperatures for 15 seconds).

165°F = Poultry, Stuffed Meats/Fish, Soup, Leftovers and foods cooked in a microwave.

155°F = Ground Beef, Ground Pork, Ground Fish

145°F = Eggs, Fish, Pork chops, Lamb, Steaks, Veal

135°F = Cooked vegetables (never store at room temperature)

130°F = Rare Roast Beef for 112 minutes.

Reheat foods to 165°F within 2 hrs. (Never reheat food in a steam table or a hot holding oven)

Arlin_MacRae · 06-02-2006, 02:28 PM

Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes??

bbqjoe · 06-02-2006, 02:30 PM

Quote:

Originally Posted by Arlin_MacRae

Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes??

Give it a try! Let me know.

Dakaty · 06-02-2006, 06:23 PM

OK, so 112 minutes is not a typo??

bbqjoe · 06-02-2006, 07:27 PM

Quote:

Originally Posted by Dakaty

OK, so 112 minutes is not a typo??

That's what the book says.

BBQchef33 · 06-02-2006, 10:25 PM

was wondering the same thing. 130 for 112 minutes?

or it turns in to a pork chop at 130.?? Ask rbsnwngs. :)

BrooklynQ · 06-03-2006, 12:13 AM

For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.

bbqjoe · 06-03-2006, 10:06 AM

Quote:

Originally Posted by BrooklynQ

For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.

Thank you. Perfect example of how some laws do vary state to state.

Brauma · 06-10-2006, 10:21 PM

Just to clarify, is all pork good at 145*? I was thinking that pork should be taken to 165* to kill the bad chit.

bbqjoe · 06-10-2006, 10:28 PM

Quote:

Originally Posted by Brauma

Just to clarify, is all pork good at 145*? I was thinking that pork should be taken to 165* to kill the bad chit.

140-145* is holding temp. Pork roasts should be taken to 165* minimum.

06-02-2006, 02:03 PM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Temperatures Most of us know these temps. But I thought I'd post them for those that don't. (Copy and print) Place somewhere for future reference. The Danger Zone – 41°F to 135°F. This is the range of temperature that disease-causing bacteria grow rapidly. Bacteria grow especially quickly between 70 and 120 degrees. Cooking (minimum internal temperatures for 15 seconds). 165°F = Poultry, Stuffed Meats/Fish, Soup, Leftovers and foods cooked in a microwave. 155°F = Ground Beef, Ground Pork, Ground Fish 145°F = Eggs, Fish, Pork chops, Lamb, Steaks, Veal 135°F = Cooked vegetables (never store at room temperature) 130°F = Rare Roast Beef for 112 minutes. Reheat foods to 165°F within 2 hrs. (Never reheat food in a steam table or a hot holding oven)

06-02-2006, 02:28 PM	#2
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Thanks, bruddah. Hey, that last one about rare roast beef...does it turn into medium rare after 112 minutes?? __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC... Last edited by Arlin_MacRae; 06-02-2006 at 06:27 PM..

06-02-2006, 10:25 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	was wondering the same thing. 130 for 112 minutes? or it turns in to a pork chop at 130.?? Ask rbsnwngs. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-10-2006, 10:21 PM	#9
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Just to clarify, is all pork good at 145? I was thinking that pork should be taken to 165 to kill the bad chit. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

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06-02-2006, 06:23 PM	#4
Dakaty Full Fledged Farker Join Date: 01-05-06 Location: Katy, Texas Downloads: 0 Uploads: 0	OK, so 112 minutes is not a typo??

06-03-2006, 12:13 AM	#7
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	For any other Brethren in the Big Apple - The danger zone here is for 40 to 140 degrees.