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Internal temp question

GymGym Posts: 334
Hey all
I'm cooking a stuffed (butterflied) pork tenderloin for dinner tonight. My question is when I check for internal temp with therma pen, if it is inserted into the filling in the center and not the meat, is it still accurate as to the meats actual temperature?

Comments

  • jeffwitjeffwit Posts: 1,250
    If I'm understanding your question correctly, inserting the thermapen into the filling will only give you the temp of the filling, not the surrounding meat. The temp sensor is in the tip of the probe. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • dsrgunsdsrguns Posts: 387
    I would guess the meat. Someone with more experience might chime in. I will be following this as I want to do one myself. Please post your cook. Good luck.
      
    XL BGE
    MD
  • GymGym Posts: 334
    I understand it only takes the temp on the tip of the pen. Just to clarify, I want to be sure that if the filling is 145 (for example) then the meat should also be that temp. 
    It's a slight variation of @brisket_fanatic "pork cordon Swiss". It looked so good I have to give it a try!
  • RRPRRP Posts: 22,146
    "Pokes" are cheap, why not take several readings to get a general idea rather than just one and then try to guess?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • henapplehenapple Posts: 15,986
    The meat. Definitely. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SkiddymarkerSkiddymarker Posts: 8,355
    Seems to me, every cook book from the pre-inter-web-era suggested checking the temp of a stuffed turkey by inserting a thermo into the centre of the stuffing, hence when the stuff is up to target temp, the meat surrounding it was also up to temp (or well above target temp). Overcooked turkey is one reason why few folks stuff turkey anymore.

    If your stuffed loin stuffing is at 145ºF, the surrounding meat would be at +145ºF by a few degrees as the stuffing must be heated "through the meat". If you were roasting at temps close to 400ºF, I think the meat might be as high as 155-165ºF when the stuffing reaches 145ºF. If you are roasting at 300ºF, the meat might be at 150-155ºF when the stuffing hits 145ºF. 

    II think the drawback to stuffing is the sometimes overlooking of the surrounding meat, to get the stuffing up to temp. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • lousubcaplousubcap Posts: 17,046
    If you slowly ease the thermo into the center of the pork and watch the display you will get the temperature gradient from the outer edge to the center-thus you can decide how to proceed.  FWIS-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • td66snrftd66snrf Posts: 1,372
    It would depend on what you're stuffing it with. If everything in the stuffing is edible before you stuff it in I would only be concerned with the temperature of the meat. If there is something raw in your stuffing that needs to cook to be sanitary then I would be checking the stuffing temp.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • GymGym Posts: 334
    Just Swiss cheese in the center. I will try partially inserting probe, or inserting slowly and see what the temp reads. 
  • nolaeggheadnolaegghead Posts: 27,194
    td66snrf said:
    It would depend on what you're stuffing it with. If everything in the stuffing is edible before you stuff it in I would only be concerned with the temperature of the meat. If there is something raw in your stuffing that needs to cook to be sanitary then I would be checking the stuffing temp.
    If your cooking temp is related to food safety, even if the stuffing was "safe" before you stuffed it, it's going to be contaminated with juices from the surrounding meat and you should consider it "meat".
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • GymGym Posts: 334
    So it turned out pretty well. I cooked at 300 with plate setter for about an hour with some apple chunks. Gradually inserting the therma pen worked well to check the internal temp. This is the perfect example of why the thermapen is such a handy tool! I cooked a second tenderloin for jambalaya later this week. I'll post a couple pics. Thanks @brisket_fanatic for the idea!
  • dsrgunsdsrguns Posts: 387
    Looks good. I like the idea of a quick cook.
      
    XL BGE
    MD
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