Only need to hit 155 for something like 30 seconds to kill all the bad stuff.

Mar 22, 2025
9:31:42am

IdahoCoug Shane Reese's Valet

The whole 165 for poultry is literally only needed at that temp for one second.

I've got news for you. If you're taking your poultry clear to 165, it's been at 155 or above for WAY longer than it needs to be to kill salmonella.

This message has been modified

Originally posted on Mar 22, 2025 at 9:31:42am

Message modified by IdahoCoug on Mar 22, 2025 at 9:33:34am

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IdahoCoug

Bio page: IdahoCoug
Joined: Mar 14, 2001
Last login: Mar 23, 2025
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Messages

Author

Time

Favorite grilled chicken recipes?

kccougar VABL

Mar 22, 9:21am

Just dump anything bunch of whatever seasoning is in the pantry on

kotacoug

Mar 22, 9:23am

Medium rare chicken?

crazY

Mar 22, 9:24am

155 medium rare??? 155 is the max temp I’d cook any poultry. Anything higher

kotacoug

Mar 22, 9:33am

Most websites say 165 is it.

crazY

Mar 22, 9:44am

If you like nasty chicken.

AZPTCOUG

Mar 22, 9:46am

Not true. Pathogens are killed within about 1 min when at 155 degrees. I’m just

kotacoug

Mar 22, 10:29am

Here is the proof… anyone wanting to learning the science behind it can read the

kotacoug

Mar 22, 10:39am

I’m on your team here. I cook to 155.

AZPTCOUG

Mar 22, 11:28am

👍🏻 just putting it out there to combat the scourge that is

kotacoug

Mar 22, 11:30am

This is the way.

Best Guess

Mar 22, 12:10pm

I am convinced. Thanks for sharing that!

crazY

Mar 22, 1:53pm

The reason they say that is because that’s the FDA guideline

Skeptical Optimist

Mar 22, 9:59am

RE: Just dump anything bunch of whatever seasoning is in the pantry on

byuluvr

Mar 22, 9:27am

Only need to hit 155 for something like 30 seconds to kill all the bad stuff.

IdahoCoug

Mar 22, 9:31am

Hmm. You learn something new everyday. Good bye 165 degree chicken!

byuluvr

Mar 22, 9:50am

If I were not lazy, I'd look up the USDA chart that proves it.

IdahoCoug

Mar 22, 9:56am

The USDA doesn’t even give really good info on it. They like to push the 165

kotacoug

Mar 22, 10:31am

Here's a good article with an informative chart in the article.

IdahoCoug

Mar 22, 10:42am

This always brought up but it just shows that people aren’t knowledgeable about

kotacoug

Mar 22, 9:31am

Chicken breast cooked to 165:

Skeptical Optimist

Mar 22, 9:34am

For breast agree 💯. I like my dark meat (drums, thighs, quarters) cooked longer

NWCoug

Mar 22, 11:38am

Boneless, skinless thighs, dusted with your favorite rub

IdahoCoug

Mar 22, 9:25am

Chicken thighs step 1.

cmoney

Mar 22, 9:28am

I’ve been buying those Costco sized fresh chicken breast packs lately

Skeptical Optimist

Mar 22, 9:32am

Tony’s is fantastic. You can put that on anything.

kotacoug

Mar 22, 9:34am

Heavy lemon pepper, rub it in. Olive oil, lemon juice...Marinade 6 to 12 hours.

Crazy Joe Davola

Mar 22, 9:39am

sous vide it. Most amazing, juiciest chicken.

Best Guess

Mar 22, 9:39am

Boneless Skinless Thighs.....

crimedog

Mar 22, 9:45am

I did Meat Church’s smoked wings recipe and they were the best wings

ChiCityCoug

Mar 22, 9:49am

Lame, but the little Grillmates mojito lime packet is a favorite. I have people

Penske Material

Mar 22, 2:30pm

Rub on some oil then marinate overnight in a mixture of soy, teriyaki, crushed garlic and a can of Coke or Sprite.

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