One of the most important items in our BBQ arsenal is a quality internal temperature monitor. Timing and internal temperature are the only way to verify that your product is properly cooked, while remaining moist and tender. In the chicken category this is absolutely essential, as an uncooked piece will result in an immediate disqualification or your turn in box.
Here is a basic guide to internal meat temps:
Steak/Burgers (rare) 140 degrees
Steak/Burgers (medium) 150 degrees
Steak/Burgers (well) 160 degrees
Chicken thighs/legs 175 degrees
Chicken breast 180 degrees
Turkey all pieces 180 degrees
Pork Ribs/Chops 165 degrees
Pork Butt 180 degrees
and a favorite Hot dogs - just cook til they are bubbly:)
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