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Old 04-19-2010, 02:39 PM   #10
is Blowin Smoke!
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Join Date: 04-14-07
Location: Lakeland Florida

Originally Posted by Plowboy View Post
Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.
Retired competition cook. BBQ mentor.
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