Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ground meat question
Options
Gunnar
Posts: 2,307
Doing some stuffed bell peppers and the home crowd is getting rowdy. What is a safe temp to pull store bought ground meat at?
LBGE Katy (Houston) TX
Comments
-
Gunnar, did you put the beef in the peppers raw? Or sauteed before?
I would say 140* is safe....but don't tell anyone I said so..... -
-
I would say 155, because that is the safe temp for sausage. -RP
-
Oh man, I was scolded for years for stating my prefrence for burgers on a public forum...... I like mine at 150°. The USDA recommended temp for non-poultry ground products is 160°. (ground poultry is 165°)
http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
I'm sure there is a safety factor built into those numbers, but it was our own Dr BBQ that convinced me to repeat the actual numbers when this kind of question is asked. BTW, he likes his on the rare side too.Happy Trails~thirdeye~Barbecue is not rocket surgery -
I pull my burgers at 125-130*
-
I used to believe that because I grind a lot of my beef fresh, it was safer...... but it's the baddies on the surface that contaminate the rest of it. No matter who grinds it. Store bought is bound to be worse.Happy Trails~thirdeye~Barbecue is not rocket surgery
-
That's why your burgers are GOOD!!! I'm with you,I like BURGERS not HOCKEY PUCKS!!!No offense Northern friends!
-
Stuffed BGE in a nest...or stuffed peppers in pasta; still very good.
Had a tenderloin leftover from the throwdown..
LC thanks, pulled at 145* and no red, still tender.
LBGE Katy (Houston) TX -
when in doubt....
hahaha -
it's that home ground is likely to have far less bacteria. the danger in store bought isn't the same, because they push hundreds of pounds of beef through the grinder every day or so. and then they have a 17 year old kid clean it. trust me. i was a 17 year old kid that worked in the meat department.
at home, a little salt (which you should add anyway) takes care of the surface bacteria. and there's likely none in your grinder to be redeposited. -
Just how I like my wine(Red)The meal looks real tasty too.
GOOD EATS AND GOOD FRIENDS
DALE -
Gunnar...Great looking meal!!! Too bad you are vegetarians!!! :woohoo: :silly: :laugh: Honestly, nice cook.
-
A glass of red goes with most everything...or just enjoy the glass of red :laugh:LBGE Katy (Houston) TX
-
Too funny, we try to keep some green in every meal. Ann doesn't really care for bell peppers, but decided the pepper counted for the green in this meal. Works for me.LBGE Katy (Houston) TX
-
Jeff, you are already over 140 with this handle, you just taunting CW to pass you up with the other one? -RP
-
if you add this one, ghost-of-stike, Buck Mulligan, stephan daedelus, and the other twenty or so, i wonder how many tht'd be?
-
You remind me of me before I started drinkin!
-
Nice looking meal Barry
Ross -
The “Food Service” person that I live with (Mrs. Potatohead) swears it has to be 160 F. as does the MDH which she has to abide by. Sooo…If it is ground, it has to hit 160 here at Dad’s Kitchen or there will be HELL to PAY!
Just thought I would chime in!! And, actually a stuffed pepper at 160 F. will be very tasty and moist too. I know this first hand. Refer to the “HELL to PAY” part of this post.
BTW, Gunnar...Those look wonderful. -
BTW, “For What it’s Worth” is an old Buffalo Springfield song that we may want to be listening to again…These days!
Another 2 cents worth! -
i dont use a thermapen with burgers anymore, thermapen just ruins them :laugh: stuffed peppers i would cook higher than burgers, maybe 140 internal. for what its worth, i eat burger, beef and lamb, raw on occasion. resteraunts around here serve it that way as well those peppers look goodfukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum