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Unread 04-19-2010, 03:39 PM   #10
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Originally Posted by Plowboy View Post
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.
ServSafe still uses 145 - beef, fish and pork, 155 ground beef or pork, 165 poultry. Just took the test.
Retired competition cook. BBQ mentor.
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