mmm medium rare chicken
For the record we eat our farm turkeys well below the min recommended temp, but store-bought we generally do not. LOL
(Topic ID: 292213)
Quoted from jrcmlc:mmm medium rare chicken
For the record we eat our farm turkeys well below the min recommended temp, but store-bought we generally do not. LOL
I like my steaks medium rare but chicken 
As long as you let it bathe long enough it will be pasteurized. Low temp, long time. I normally let my chicken filets bath for 2 hours at 144 fahrenheit or 62 degrees freedom unit Celsius. 
Quoted from mtn-:As long as you let it bathe long enough it will be pasteurized. Low temp, long time. I normally let my chicken filets bath for 2 hours at 144 fahrenheit or 62 degrees freedom unit Celsius.
Yes I did read up a bit and read that, there was a table of times and temps
Just checked the times on my pics and it was closer to 2 hours bathing, probed it after and it was about 144f/62c.
Just not used to it so getting paranoid, cooking Jamaican chicken curry now with the rest of the chicken!
Yeah, never take any chances with poultry. But god damn, its almost criminal how juicy you can cook chicken and turkey sous vide.. You never want to go back
Rockford, IL
The safety guidelines for meats including pork and poultry are all based on time. The 165 degree recommendation for chicken is the temp at which the harmful bacteria are basically instantly neutralized. If a chicken has been at 155 degrees (for example) for many a couple hours its perfectly safe to eat. In fact, I think the actual safe cooking time at 155 is like 5 minutes (EDIT- Its actually 50 seconds). Chicken is way better when its a little "undercooked"
I wish I could find the nice diagram I saw one time that laid out the times at which temp are required to kill off the bacteria, but its a surprisingly low amount of time even at lower temps.
Edit- Found it. Excellent breakdown of why sous vide chicken is safe even if its under the 165 degree threshold and why. Plus it has the handy chart explaining the time it takes to kill off the pathogens rendering the food safe. Technically you could safely eat medium rare chicken if you were so inclined
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
And here is a more in depth and comprehensive explanation and breakdown from the FSIS/USDA if you want to have a look:
https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Quoted from Haymaker:The safety guidelines for meats including pork and poultry are all based on time. The 165 degree recommendation for chicken is the temp at which the harmful bacteria are basically instantly neutralized. If a chicken has been at 155 degrees (for example) for many a couple hours its perfectly safe to eat. In fact, I think the actual safe cooking time at 155 is like 5 minutes (EDIT- Its actually 50 seconds). Chicken is way better when its a little "undercooked"
I wish I could find the nice diagram I saw one time that laid out the times at which temp are required to kill off the bacteria, but its a surprisingly low amount of time even at lower temps.
Edit- Found it. Excellent breakdown of why sous vide chicken is safe even if its under the 165 degree threshold and why. Plus it has the handy chart explaining the time it takes to kill off the pathogens rendering the food safe. Technically you could safely eat medium rare chicken if you were so inclined
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
And here is a more in depth and comprehensive explanation and breakdown from the FSIS/USDA if you want to have a look:
https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
This is a good article! Thanks for this. I'll definitely continue to read this after work.
Sana'a
If you guys have Dicks, for the next 5 hours they have the Lodge cast iron pizza pan for $20 (reg $40) MADE IN USA
Better than a pizza stone (non-stick, not fragile)
Good for searing steaks too (don't buy a $120 baking steel)
Screenshot 2023-11-12 at 09-41-42 Lodge 15 Cast Iron Pizza Pan Dick's Sporting Goods (resized).pngI have this.... Excellent and good price.
Quoted from vid1900:If you guys have Dicks, for the next 5 hours they have the Lodge cast iron pizza pan for $20 (reg $40) MADE IN USA
Better than a pizza stone (non-stick, not fragile)
Good for searing steaks too (don't buy a $120 baking steel)
https://www.dickssportinggoods.com/p/lodge-15-cast-iron-pizza-pan-22loda15cstrnpzzpcfp/22loda15cstrnpzzpcfp
[quoted image]
My Costco finally had some prime briskets in. Picked one up and put it on before i went to bed last night. My “Pit” aka BGE held it’s temp very well throughout the night. Some may call it cheating but i have no morale dilemma with using a temp controller for long, overnight smokes.
IMG_0003 (resized).pngSmoked a pork loin today. Pulled at 140. You can see that the ends got more done than I’d like. I haven’t got to a center piece yet. Also, I didn’t trim enough fat. Live and learn. It’s still delicious.
Also noteworthy are the smoker temp inconsistencies. A 70 degree swing between two probes with about 8” of each other. It’s a smoke valet 24”, for what that’s worth.
IMG_0855 (resized).jpegIMG_0857 (resized).jpegIMG_0858 (resized).jpegIMG_0854 (resized).jpegQuoted from Sandman33:Made some beef ribs too.
[quoted image]
They do look good, but man F beef ribs. I will never buy them again. Way too expensive and too much work for a couple morsels of meat. Admittedly the meat IS good, but its not like...mind blowingly good by any means. Its nothing special. I should specify, beef back ribs. Beef short rib is awesome no matter how its cooked!
Quoted from PinJim:Smoked a pork loin today. Pulled at 140. You can see that the ends got more done than I’d like. I haven’t got to a center piece yet. Also, I didn’t trim enough fat. Live and learn. It’s still delicious.
Also noteworthy are the smoker temp inconsistencies. A 70 degree swing between two probes with about 8” of each other. It’s a smoke valet 24”, for what that’s worth.
[quoted image][quoted image][quoted image][quoted image]
I've been chewing on this smoked pork loin for a few days now. Interestingly, it has the smokiest flavor of anything I've ever made. I wonder if it's due to the low fat content of the meat - - - the rub didn't get soaked in liquid, so possibly it absorbed more smoke like a sponge?
It's so, so good. The rub has such good flavor. Definitely will be making it again.
Quoted from mtn-:There will be some sous vide tomorrow![quoted image]
Mmmm skirt and tri-tip. 2 of my favorites. Excellent taste you have sir! Curious to see how the Flank does in sous vide. Never thought to try that
Quoted from Haymaker:Mmmm skirt and tri-tip. 2 of my favorites. Excellent taste you have sir! Curious to see how the Flank does in sous vide. Never thought to try that
Yeah. Ribeye is so damn expensive here, prefer these kind of cuts.
Quoted from Haymaker:They do look good, but man F beef ribs. I will never buy them again. Way too expensive and too much work for a couple morsels of meat. Admittedly the meat IS good, but its not like...mind blowingly good by any means. Its nothing special. I should specify, beef back ribs. Beef short rib is awesome no matter how its cooked!
Youre right, not much meat and very greasy too, but a LOT of flavor. The butcher at my local Kroger likes to smoke meat too, actually gave me the ribs for 9 bucks instead of the 18 dollar sticker, he said, throw these on too with your brisket, take pics and let me know how they turned out. What I actually did might upset some of you...I cut all the greasy rib meat off the bone, cut up some of the brisket, fried up some ground beef and made a slow cook crock pot chilli overnight...best damn chill Ive ever made by faar, my daughter demanded we pack it in a thermos for her school lunch!
Quoted from Sandman33:Youre right, not much meat and very greasy too, but a LOT of flavor. The butcher at my local Kroger likes to smoke meat too, actually gave me the ribs for 9 bucks instead of the 18 dollar sticker, he said, throw these on too with your brisket, take pics and let me know how they turned out. What I actually did might upset some of you...I cut all the greasy rib meat off the bone, cut up some of the brisket, fried up some ground beef and made a slow cook crock pot chilli overnight...best damn chill Ive ever made by faar, my daughter demanded we pack it in a thermos for her school lunch!
9 bucks isn't bad, I'd consider them at that price. The chili sounds freakin awesome!
Sounds good to me. 
Quoted from Sandman33:Youre right, not much meat and very greasy too, but a LOT of flavor. The butcher at my local Kroger likes to smoke meat too, actually gave me the ribs for 9 bucks instead of the 18 dollar sticker, he said, throw these on too with your brisket, take pics and let me know how they turned out. What I actually did might upset some of you...I cut all the greasy rib meat off the bone, cut up some of the brisket, fried up some ground beef and made a slow cook crock pot chilli overnight...best damn chill Ive ever made by faar, my daughter demanded we pack it in a thermos for her school lunch!
We just did some beef ribs this week. I'm kind of underwhelmed also.
Quoted from Haymaker:9 bucks isn't bad, I'd consider them at that price. The chili sounds freakin awesome!
Quoted from jrcmlc:We just did some beef ribs this week. I'm kind of underwhelmed also.
Only time I even mess with them anymore if when I'm cutting up a ribeye roast. I keep the bones and smoke em for something to nibble on while something else is going, or I make stock with them. Speaking of stock, do any of you guys ever make your own stock? For a while I was keeping all my bones and veggie scraps and when I had enough I'd put everything in my instant pot (because I'm lazy and don't feel like spending 16 hrs tending to a pot all day) and make a nice stock. Once I strain it and scrape off any fat, I transfer everything into ice cube trays. I let the stock freeze into little ice cubes and put them in a bag in my freezer. Any time I need stock, I grab a few ice cubes and I'm ready to go! I haven't done it in a while but I probably will once winter comes in full swing, since its easier to freeze the ice cub trays in my garage than in my freezer.
This is something I have urged my wife to do, but so far it hasn't happened. Sounds amazing.
Quoted from Haymaker:Only time I even mess with them anymore if when I'm cutting up a ribeye roast. I keep the bones and smoke em for something to nibble on while something else is going, or I make stock with them. Speaking of stock, do any of you guys ever make your own stock? For a while I was keeping all my bones and veggie scraps and when I had enough I'd put everything in my instant pot (because I'm lazy and don't feel like spending 16 hrs tending to a pot all day) and make a nice stock. Once I strain it and scrape off any fat, I transfer everything into ice cube trays. I let the stock freeze into little ice cubes and put them in a bag in my freezer. Any time I need stock, I grab a few ice cubes and I'm ready to go! I haven't done it in a while but I probably will once winter comes in full swing, since its easier to freeze the ice cub trays in my garage than in my freezer.
Quoted from Haymaker:Only time I even mess with them anymore if when I'm cutting up a ribeye roast. I keep the bones and smoke em for something to nibble on while something else is going, or I make stock with them. Speaking of stock, do any of you guys ever make your own stock? For a while I was keeping all my bones and veggie scraps and when I had enough I'd put everything in my instant pot (because I'm lazy and don't feel like spending 16 hrs tending to a pot all day) and make a nice stock. Once I strain it and scrape off any fat, I transfer everything into ice cube trays. I let the stock freeze into little ice cubes and put them in a bag in my freezer. Any time I need stock, I grab a few ice cubes and I'm ready to go! I haven't done it in a while but I probably will once winter comes in full swing, since its easier to freeze the ice cub trays in my garage than in my freezer.
WTF, how cold does it get in your garage!
Good idea by the way.
Quoted from Lostcause:WTF, how cold does it get in your garage!
Good idea by the way.
Lol pretty much the temp of the outdoors. I ain't got one of them fancy heated or insulated gee-rages. Really the easy part is that usually my freezer is packed pretty full and I don't particularly like having ice cub trays full of stock sloshing around until they freeze. I can just set like 6 trays or whatever up on my workbench and they all freeze that way
Quoted from Haymaker:Speaking of stock, do any of you guys ever make your own stock? For a while I was keeping all my bones and veggie scraps and when I had enough I'd put everything in my instant pot (because I'm lazy and don't feel like spending 16 hrs tending to a pot all day) and make a nice stock.
I make chicken, beef, and pork stock/bone broth all the time. Like you said, save all the bones (raw or cooked) veggie scraps, etc. and throw them in the pressure cooker for a few hours. Makes the most amazing soups and stock to use in anything. Rice made with homemade chicken stock instead of water is unbelievable. If you use enough bones in a batch, the amount of collagen rendered makes the final product the consistency of jello when chilled.
Quoted from Jamesays:I like to buy bone in Prime Rib Roasts and trim off the Ribs leaving a lot of meat on them.Some of the Best tasting Ribs I have ever Had.
Speaking of... just went to my local Albertsons to ask what quality of meat is the Prime Rib they are selling on sale as it was not stated in the advertainment.
Answer: Select at $6.99 lb.
Further ask how much for Choice...
Answer: $11.99 lb. The guy claimed Albertsons is making 0 profit at that rate.
Lastly, how much for Prime version.
Answer: $32.00 lb. WTF.
Hot damn....... Left the store speechless and without a slab of meat.
That's strong to leave empty handed. I couldn't have done it
Quoted from zermeno68:Speaking of... just went to my local Albertsons to ask what quality of meat is the Prime Rib they are selling on sale as it was not stated in the advertainment.
Answer: Select at $6.99 lb.
Further ask how much for Choice...
Answer: $11.99 lb. The guy claimed Albertsons is making 0 profit at that rate.
Lastly, how much for Prime version.
Answer: $32.00 lb. WTF.
Hot damn....... Left the store speechless and without a slab of meat.
Quoted from zermeno68:Speaking of... just went to my local Albertsons to ask what quality of meat is the Prime Rib they are selling on sale as it was not stated in the advertainment.
Answer: Select at $6.99 lb.
Further ask how much for Choice...
Answer: $11.99 lb. The guy claimed Albertsons is making 0 profit at that rate.
Lastly, how much for Prime version.
Answer: $32.00 lb. WTF.
Hot damn....... Left the store speechless and without a slab of meat.
Is it weird I have not seen select grade beef at any store I've ever been to. At least one where I might have the possibility of buying meat (Like for example maybe dollar general has some steaks in a cooler, but I'd never buy a steak from DG so I didn't pay attention)
Honestly 12 bucks/lb is not a terrible price for choice prime rib these days, at least in my area. I'd consider the $7/lb select but I'd be cutting it up for things like cheese steaks and stir frys and fajitas.
Wonder if that cast iron half round griddle would fit my weber performer.... hmm
Quoted from vid1900:Many of the Lowes stores have begun clearancing the KJ accessories.
That jotisserie is normally $299 for $75
Most of these fit the BGE, BBE, Vision or any round grill (for instance, the half-round soapstone could fit anything).
[quoted image]
Firestarters and smoke rollers
[quoted image]
Quoted from jrcmlc:Wonder if that cast iron half round griddle would fit my weber performer.... hmm
One size fits the 18" and the other the 24" grills.
You are right in the middle with the Performer, so there will be some compromise (or bring out the angle grinder)
The Genesis 300 porcelain grates are clearance $36, regular $145 @ Lowe's
Probably worth getting spares at that price of you own one
Quoted from vid1900:5 Rib Rack is $6 regular $22 @ Lowe's
Also good for "humping over" giant briskets so they will fit in an 18 grill[quoted image]
That is a good price. Man, wished I had a local Lowe’s.
Good blowout deals there
I know you guys love pre-measured rubs, so here is a big bottle of Pit Boss Sweet Rib Rub for $5 (reg $20) on clearance if you have a Lowes:
https://www.lowes.com/pd/Pit-Boss-25-5-oz-Sweet-Seasoning-Mix/1001460544
Tasting it, it has more bite than one would expect.
Screenshot 2023-11-21 at 09-27-15 Pit Boss 27.3-oz Sweet Seasoning Mix in the Dry Seasoning & Marinades department at Lowes.com Screenshot 2023-11-21 at 09-27-41 Pit Boss 27.3-oz Sweet Seasoning Mix in the Dry Seasoning & Marinades department at Lowes.com
Quoted from vid1900:The crazy bright Weber grill lights are $10 reg $41 @ Lowe's
It has a tilt sensor and knows when you have closed the lid.[quoted image]
Thanks Vid, snagged one of these for $10. Hope it fits on my handle!
Quoted from vid1900:5 Rib Rack is $6 regular $22 @ Lowe's
Also good for "humping over" giant briskets so they will fit in an 18 grill[quoted image]
Back when I used to dry age beef, these were great for keeping the meat above the salt tray.
Just went to my local Home Depot... No Grill/BBQ item sales! My turd town seems to never have blowout sales to move inventory.
Either they are good at inventory purchases, move products to another store, or just plain too cheap to discount them.
Ugh frustrating... I wonder if this small town had more competition would that drive them to do some of these discounts?
Quoted from Oshara:Thanks Vid, snagged one of these for $10. Hope it fits on my handle!
I know that my BBE is going to need longer screws for sure, but for $10 I'll figure it out
The screws are 6-32, so pretty common for us pinball folk
Reply
Wanna join the discussion? Please sign in to reply to this topic.
Hey there! Welcome to Pinside!
Donate to PinsideGreat to see you're enjoying Pinside! Did you know Pinside is able to run without any 3rd-party banners or ads, thanks to the support from our visitors? Please consider a donation to Pinside and get anext to your username to show for it! Or better yet, subscribe to Pinside+!
