Hey all! What's cooking?

[civilsmoker]

Bet that was good!!

Yes IT WAS!!!!

It’s going to be a tradition now!

 

[TARM]

Hey @BrianGSDTexoma I understand your concerns but according to USDA guidelines if it was at 158 for 41 seconds it's just as safe as 165.

Chicken & Turkey With 12% Fat
136°F (57.8°C)	82 minutes
140 (60.0)	35 minutes
145 (62.8)	14 minutes
150 (65.6)	5 minutes
152 (66.7)	3 minutes
154 (67.8)	2 minutes
156 (68.9)	1 minutes
158 (70.0)	41 seconds
160 (71.1)	27 seconds
162 (72.2)	18 seconds
164 (73.3)	12 seconds
166 (74.4)	0 seconds

I follow the various charts well as I use sous vide a great amount.

For turkey myself and I learned a number of prominent chefs cook there turkeys low and slow taking them to only 150°F specifically for the breast meat texture. Then they put the dark meat section backmin to 170 again not for safety but meat texture. The safety threshold was met in the 140s in terms of time@temp for undectable pathogens. That is the same temps doneness I follow as well.

FDA is all about KISS for the home consumer which is understandable.

Hope everyones post thankgiving weekend went well and if you choose to did well with black friday sales. Next up Christmas feasts!!

 

[mike243]

Made an expensive seafood soup

Next year give the kids a Valentine's card at your grand daughter's 1 year party. Do the count back back. I'm a Valentine child myself.
When my mother said "Happy Birthday", I said "Happy Valentines Day". Yep she blushed.

My mom and her sister were both born on Valentines day, 2 years apart, papaw must have been on tight schedule