Cooking Temps


 
Darryl - swazies

Darryl - swazies

TVWBB Diamond Member
I search but without much luck, as I am sure there is a chart or a link to something somewhere on here.
Anyways I was looking for a meat chart or list that had when the meat is delicious at, not some USDA or whatever is the regulations chart where it says that pork is done at 170 when we all know its dry as heck by then. I just needed a quick reference as I keep forgetting chicken thigh with and without bone vs breast. Of course pork is something I also wanted to remember. Something tells me its like 150 or something. It sounds like I am new to this but generally I cook a lot of meat that takes a long time like pulled pork, beef ribs ect. I don't really need a chart I guess just suggestions on the pork and chicken beast and thigh and bone in items. Thanks!
 
I don't have a chart, but.....

Chicken breast 160-165
Chicken leg/thigh 175
Pork 142
Beef 125-130
Lamb 125-130

I don't have different numbers for with bone or without, since, to me, it's just the temp of the meat that matters......bone-in or boneless could affect how long it takes to get to that target temp, but the target temp is still the same.

These are the temps that I aim for, and they work for me......YMMV. :)

R
 
And to add: fresh sausage 155
Burgers/ meat loaf 160.
If you grind your own or buy from a reputable butcher you can certainly do burgers med well or med rare.
 
Rich G said:
I don't have different numbers for with bone or without, since, to me, it's just the temp of the meat that matters......bone-in or boneless could affect how long it takes to get to that target temp, but the target temp is still the same.
Click to expand...
Would a bone-in piece of meat see more carryover cooking than the same cut but boneless?
 
Rich G said:
I don't have a chart, but.....

Chicken breast 160-165
Chicken leg/thigh 175
Pork 142
Beef 125-130
Lamb 125-130

I don't have different numbers for with bone or without, since, to me, it's just the temp of the meat that matters......bone-in or boneless could affect how long it takes to get to that target temp, but the target temp is still the same.

These are the temps that I aim for, and they work for me......YMMV. :)

R
Click to expand...

I have just been eyeballin the burgers which come out at a perfect light pink and super juicy. These are not my main concern, nor are the sausages as I have been cooking them with smoke and for about 45 minutes, the case doesn't crack so they are always coming out brown inside and juicy.

The pork was my main concern, I thought it was 150 but 142 is even better. Beef is something that is just engraved in my head, I do a lot of steaks.
Everything else is on the grill beef wise for hours.
Chicken was also my concern, I feel like I was cooking the breasts last time to under 160, but I could be wrong. All I know is they are sensitive and the wife likes them and last time they came out so juicy I was amazed. Over cooking them by 5 degrees and then the texture changes a lot from there.
Appreciate the quick responses guys, I look forward to prefect meat every time. Also after spending over $100 on thermometers and things I gave the MRS. permission to call me anything she wants if the meat comes off not right be it over or under....... :unsure:
 
Darryl, here is a link to Amazing Ribs that explains temps when cooking. It is long but worth the read as it is not only temperature but the time it is at that temp. By using thermometers and this info I feel a lot safer cooking to lower temps and the results are so Good!
Enjoy!
 
Richard in NS said:
Darryl, here is a link to Amazing Ribs that explains temps when cooking. It is long but worth the read as it is not only temperature but the time it is at that temp. By using thermometers and this info I feel a lot safer cooking to lower temps and the results are so Good!
Enjoy!
Click to expand...
Forgot the link.
amazingribs.com

Award Winning Food Temperature Guide And What You Need To Know About Food Safety

We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here's the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked...
amazingribs.com
 
Yeah my go to temps are 120 to 130 beef, pork i.e. chops and such 135 and wait for carryover to 140, lamb depends on the cut. but pretty much like beef, chicken breast 155 to 160, dark meat 165 to 180,
 
Dark meat chicken can go anywhere from 170 to 205 really.... I would imagine the sweet spot is 180ish....

For me, steaks are medium rare - goal is 135 final...not always sure if I should pull at 130 or right when it hits 135.

Don't do much lamb. Agree with everyone on pork.

Been taking my smoked meats to about 205 in the end for tender rendering.

Chicken breast - only trust it at 165... but always tempted to pull a bit earlier as I hate it when it dries out unless I am using for tacos or wraps and reheating with a liquid/sauce.
 
This is the chart that I use - it was part of the box my instant read thermometer came in. I chopped it out & has been hanging on the fridge for years
 

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Thanks everybody, these will come in handy, generally just trying to cook everything beside fat render items like brisket to the just cooked temperature. So far for the last month of cooking, everything has been juicier than before and I cannot get enough.
 
I cooked bone in and boneless thighs last night
For some reason I had 160 in my head.
Just barely got the bigger bone in ones to 160, one was 158 actually, it left blood on the plate.
Yikes, let's just say it was very close, the boneless were all closer to 170 though
I now know why I always cooked the snot out of thighs......
 
I have had bone in thighs do that even when I have accidentally over cooked them into the 190s. It's the nature of thighs don't let it freak you out
 
I ate them anyways, just stayed away from anything that was fleshy or red. The MRS. however just went boneless, she was still nervous while eating that one. :cautious:
 
I always cook them higher too, I had the grill smokin hot though, they were very dark at the 160 and I was just looking for some juicy chicken.
I was trying for a hot grill but this one was super hot, I don't use the grill temp thermo in these situations as I am just looking for hot.
Cooking on this grill is unlike anything I have owned to bbq on before.
Minor detail changes affects the cook, the target grill temps, and the timing on everything. It's fine and am learning to see what is happening and make changes sooner. These guys that have center punch marks on the lower vent settings.......I don't get that and I am a numbers guy or analytical I guess you could say. If I use a bit too much charcoal in the chimney, or the weather is 15 degrees hotter or colder every thing changes.
I have had to fight to keep a 250 with the lower vent open 50% and like last night I had to fight to keep it under 300 with the lower vent literally open a hair.
I coming to terms it being how I start the heat in the kettle but it doesn't forgive me if I mess it up a bit.
Smoked chops last night was cooked at 300 instead of the 250 I wanted, I waited for an hour for it to cool down with the vent closed and it didn't happen........Cooked to 135 indirect, then on the fire until it looked good.
Rested 5 minutes or so, they were tasty and juicy, could have used a bit more smoke though.
 
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