From what I've been reading ALL
day (LOTS of stuff here for the newbie!
) I can expect chicken to go up about 5 degrees after taking it off and beef 5-10 degrees. Is that wrapped or unwrapped?
Is that a consensus with everyone else? I know my steaks on a regular grill usually cook up to the next level of "pinkness" after the 10-15 minute wait I give them in foil.
When you (chef_boy812) said:
"In restaurants that push food quality to the max, perfectly cooked chicken comes off at 155 and carries to 160. but this is done more with touch than temp. I shoot for a fully cooked chicken (all protein is denatured and opaque,and the juices run clear.) but it may not be clear up to 165. "
What do you mean it might not be clear up to 165? It might not be clear until
I am a dark meat lover because it stays moist. I don't like white meat that you eat, drink to get it down, eat, repeat. If the 5 degrees difference will help with that, and is safe (do you have reference that 160 is safe still?), I would LOVE to go to white along with the dark if for no other reason they taste a bit differently and so would give me more "taste for the smoke".
Remember, I'm a newbie so don't tear me up, but I have
been in the restaurant industry for about 20 years, so am extremely knee-jerk to published temps. And maybe that's why I don't like white meat right now because it's "overcooked"?