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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: What are safe cooking temperatures for meat?
Due to the health problems undercooked meat could cause, I would appreciate receiving any information regarding various cooking times for each different cut and type of meats.
Also, your site is great!
Hi Cathy,
Welcome and thanks for the kind words.
All bacteria known to be associated with meat is killed by 160°F. Most meat, except poultry and ground meat, is safe at lower temperatures. I do not use commercially ground meat for safety and quality reasons. When I grind my beef chuck, I know the fat ratio and I am safe cooking it to medium rare instead of well done. Commercially ground beef should be cooked to 160°F.
Poultry and pork normally get over cooked and are therefore tough and dry. If you cook pork to 150°F and poultry to 160°F in the thickest part it will be safe, tender and juicy.
Have fun,
Smoky
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