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You cook any type of meat until no blood or pink is visible. I cook my meat whether it's beef or chicken until done. I do not use a temp stick or gauge to measure the temp. I have been cooking since I was 13, I guess you can say it comes automatic. Over a medium heat I cook ground beef until it is brown, strain excess oil off and that's it.


From experience, I know that the longer you smoke anything, the better smoke flavour you will get. Personally, I inject my meat first. The next thing is to maintain a temperature between 200°F & 250°F. I always check my wood and baste every half hour. I add coals every hour as needed. With poultry, I remove it from the smoker while it is still a little ...


I put the probe in the thickest part of the thigh and try to also hit the bone as the thickest part will have a bone n the middle. Also the last places to reach temperature are always closest to the bone. (I never put the probe near the ends of the bone (where it's not thickest anyway) and I've never had a false high reading. Just let the point touch the ...


I think 60c works fine for chicken breast, however the quality of meat has an impact. chicken breast from my local butcher is never stringy, from the supermarket it is. I would go for higher temp on the thighs.


So I wanted to offer an update for anyone who has run into this issue. I let the chicken thaw/rest in the fridge for 3 days (the first day was thawing). I then dry roasted it in the slow cooker for the night (Same effect as rotisserie cooking). It came out perfectly! So for anyone who has NOT rested their meat before freezing there is hope and your meat is ...


Here it is. Straight from my sister in law who was born in Pennsylvania. The first time I saw her cook fried chicken I though she was crazy, no coating and no breading. Heat the skillet and add just enough oil to cover the bottom of the skillet. If you were lucky enough to plan ahead, you could soak the chicken in salted water, but she didn't. She took it ...


Chicken must always obtain the temperature of 165F to properly kill salmonella. If you did not achieve that throw it out. If you got somewhere between 120 and 140 you killed many bacteria but not salmonella. The time it sat between 60 and 120 salmonella was multiplying at 140 it came to a halt, then from 120 back to 60 it started to multiply again. While the ...

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