Quote:
Originally Posted by Plowboy
Cook them on the bone to retain moisture. You can remove easily after fully cooked. I'd cook them short of 165, maybe 155 - 160. After 140-145 you are in the safe zone for bacteria.
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ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.
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Ford
Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team
FBA Member, KCBS Member & KCBS Certified BBQ Judge
Spicewine medium, weber kettle, gas grill
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