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Help with food temps

BBQ BOYBBQ BOY Posts: 56
edited 11:55PM in EggHead Forum
So what are your internal food temps when you are cooking on the BGE?
Whole chicken and turkey
hamburger patties
chicken breast
Boston Butts
Pork hams
chicken wings
steaks
ect...ect...

Comments

  • 185 thigh and 160 breast
    130
    160
    190-205
    140-150
    never checked chicken wings
    125-135 for rare

    These are approximate pull temps and assume meat will rest for a period of time. Also, these temps could vary a bit according to a fork test for tenderness.

    Much of this could be subjective according to a persons taste however I believe these temps to be safe.
  • Little ChefLittle Chef Posts: 4,725
    BBQ Boy....I must admit, I am a bit confused and concerned here.... There are very strict Federal guidelines when it comes to food safety when serving the public is involved...thus Food handlers licences for food safety are required, HACCP, Serv-Safe, etc.... Are you asking for recommended temps when serving yourself and family at home? Do you want restaurant temps, and holding temps and times?? I am a bit confused here. Please elaborate.
    PS...Where is your restaurant? BBQ place?
  • Celtic WolfCeltic Wolf Posts: 9,773
    USDA Food Safety

    All you need..
  • I am sorry. Let me clarify. I meet all regulations at my restaurant obviously.
    What I am really asking is for the BGE.
  • Celtic WolfCeltic Wolf Posts: 9,773
    Same temps apply.
  • Celtic Wolf wrote:
    USDA Food Safety

    All you need..
    Thank you. As a matter of fact this is exactly what I pulled up to show and prove my point
  • Celtic WolfCeltic Wolf Posts: 9,773
    They are the standard all heath departments go by. They are not going to change from jurisdiction to jurisdiction, or that matter restaurant or home.
  • Little ChefLittle Chef Posts: 4,725
    Thank you Celtic....The perfect link. ;)
  • I am sorry. Let me clarify. I meet all regulations at my restaurant
    What I am really asking is for the BGE.
  • All edited. Do not want to get into bashing people. Let me put this back on topic. The story is too long and I do not feel like talking about it.
    Thanks guys.
  • fishlessmanfishlessman Posts: 19,977
    i always liked this chart for the egg. since i grew up eating ground beef and lamb raw, there is no way im cooking a burger to 160 degrees per usda
    http://www.reluctantgourmet.com/doneness_chart.htm
  • EggieGEggieG Posts: 81
    Fishless,

    Great quick reference link.

    Thanks for sharing.
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