SoCal Jet Boats
Discussion => Whats Cookin? => Topic started by: Luckie Stiff on June 06, 2010, 08:09:52 PM
-
If you haven't yet, go buy yourself an instant read thermometer. You'll thank me later.
This is the one I have, it's about $15 at any kitchen store (Bed Bath & Beyond, Kohl's, Target, etc)
It's got all the temps pre programmed into it, pretty sweet deal. DO NOT leave it in the meat while it's cooking.
(https://www.socaljetboats.com/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F31QPMJQCXQL._SS500_.jpg&hash=a1a553090417cb2e9d0d8d53eeeb3311f60b4deb)
Beef And Lamb Internal Temperature Chart
Roasts, Steaks & Chops
Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion
Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion
Medium 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well 150 to 155 degrees F not pink
Well Done 160 degrees F and above meat is uniformly brown throughout
Ground Meat
160 to 165 degrees F no longer pink but uniformly brown throughout
Poultry (Chicken, Turkey & Duck)
165 degrees F cook until juices run clear, no pink meat
Pork Roasts, Steaks & Chops
Medium 140 to 145 degrees F pale pink center
Well Done 160 degrees F and above meat is uniform in color throughout, no pink meat
Pork ribs, pork shoulders, and beef brisket
160 degrees F and above medium to well done
-
Skips new show stay tuned for SCJB grillen at its best With Skips 30 min meals and his speical guest Brad and his poor and serve with much more after the brake from the sponsers ;D :thumbup:
-
you werent missed.
why the new name?
-
I use the remote kind with the long wire on the probe, you can get them for $30- $40 and dont have to worry about the temps fluctuating because you keep opening the door or lid.