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Jul 5, 2015
10:34
:59
pm
kotacoug
Problem with that is that every piece is a different thickness
And there are always hit and cold spots on your grill. Too inconsistent. Thermometers are cheap and work great. Every piece is done properly
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kotacoug
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kotacoug
Joined
Jul 20, 2002
Last login
Jun 26, 2024
Total posts
81,199 (4,708 FO)
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Messages
Author
Time
POLL: Do you temp your meat?
conetah
7/5/15 3:27pm
I BBQ a lot and use a thermapen but when i grill steaks I go by touch
gilbertatty
7/5/15 3:31pm
Who was this lady bossing you around in your domain?
Cheesy Gordita
7/5/15 3:34pm
"the sandwich fixings are over there"
Slim
7/5/15 3:41pm
Ha. She is a food science major.
conetah
7/5/15 3:44pm
Like a lot of scientific rules, there's debate and change.
Cheesy Gordita
7/5/15 4:09pm
Apparently this was chicken. Dry chicken is the worst.
Cheesy Gordita
7/5/15 4:11pm
There is no way chicken should be dry and chewy at 165 degrees
kotacoug
7/5/15 4:18pm
it had been frozen. I dethawed it.
conetah
7/5/15 4:24pm
How did you cook it before you grilled it? I'd start it on the grill, and did
akmewg
7/5/15 4:55pm
No oil was added.
conetah
7/5/15 5:54pm
There's your problem, there has to be something to help keep the juices in, if
akmewg
7/5/15 6:39pm
Dethaw? So you froze it again?
WDaddy
7/5/15 5:32pm
I do, and 165 is way too high.
Shimmy
7/5/15 3:35pm
Not for chicken 160-165 is perfect.
kotacoug
7/5/15 3:48pm
Oh, whoa. I thought he was talking about beef. Typical poor reading skills.
Shimmy
7/5/15 3:57pm
I lied and told her it reached 165
conetah
7/5/15 3:48pm
Chicken is done at 165. I typically pull it at 160 and let it rise off heat
mottman
7/5/15 3:57pm
I must be doing something wrong
supertux
7/5/15 3:59pm
Chicken at 160ish should be really juicy maybe your
kotacoug
7/5/15 4:20pm
No, too high. 150 or so.
Snipe
7/5/15 5:15pm
Nope not a fan of the mouth feel at 150
kotacoug
7/5/15 5:24pm
I can do 155.
Snipe
7/5/15 6:56pm
Oh, and brining helps a TON. Makes the "window" wider.
Snipe
7/5/15 6:58pm
This is what I do for our Thanksgiving turkey
Cheesy Gordita
7/5/15 4:10pm
Way, way, way too high for chicken.
Snipe
7/5/15 5:12pm
When I'm smoking I use an igrill,
molodyets
7/5/15 3:48pm
Only poultry (turkey and chicken)
NanoFab Coug
7/5/15 3:48pm
Is use a thermometer for all meat.
kotacoug
7/5/15 3:51pm
I must excuse myself from this discussion.My immaturity will get me in trouble
Belboz
7/5/15 4:34pm
I would have told her to take a hike.
ChubbyChaser
7/5/15 4:39pm
What do you do cut into each one?
kotacoug
7/5/15 5:09pm
Needle thermometer
Snipe
7/5/15 5:14pm
Pretty hard to see the translucency of the meat with a needle therm
kotacoug
7/5/15 5:26pm
I cut into one and base it off that.
ChubbyChaser
7/5/15 6:21pm
Problem with that is that every piece is a different thickness
kotacoug
7/5/15 10:34pm
That's why I pound every piece of chicken with a mallet prior to cooking.
ChubbyChaser
7/5/15 10:37pm
Sous vide that sucker to a perfect 145
longlivelehman
7/5/15 9:37pm
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