Chiles
Senior Cook
All,
I've been reading posts and have a few questions as well as some questions generated by my own experience. Some one once said there is no such thing as a dumb question so I hope you will all be a little forgiving to this newby.
1. I recently read about food "stalling" at temp. I have had this happen too, where my turkey breasts got to 160 and did not want to go higher. I had to move the location of them and really crank up the heat to get them to temp.
2. When using temp probes carefully placed in the center, what is the temp to remove poultry? The books say 175 to 180. Consumer Reports says that 165 will kill anything bad. What do you guys say? The last thing I want to do is make anyone sick or ruin good meet by overcooking.
3. Buy or make rubs. It seems to me that purchasing good rubs can get expensive. Is making them that much cheaper? When I cook, I fill the grill and find myself going thru lots of rub.
4. After cooking something that you plan to freeze (extra butts, etc). How do you guys let them cool before packaging for the freezer. I've been told that they should go in the fridge within 2 hours, but my experience is putting a bunch of warm butts in a fridge will raise the internal fridge temp too much.
5. (Don't laugh) What exactly is a fatty?
Chiles
I've been reading posts and have a few questions as well as some questions generated by my own experience. Some one once said there is no such thing as a dumb question so I hope you will all be a little forgiving to this newby.
1. I recently read about food "stalling" at temp. I have had this happen too, where my turkey breasts got to 160 and did not want to go higher. I had to move the location of them and really crank up the heat to get them to temp.
2. When using temp probes carefully placed in the center, what is the temp to remove poultry? The books say 175 to 180. Consumer Reports says that 165 will kill anything bad. What do you guys say? The last thing I want to do is make anyone sick or ruin good meet by overcooking.
3. Buy or make rubs. It seems to me that purchasing good rubs can get expensive. Is making them that much cheaper? When I cook, I fill the grill and find myself going thru lots of rub.
4. After cooking something that you plan to freeze (extra butts, etc). How do you guys let them cool before packaging for the freezer. I've been told that they should go in the fridge within 2 hours, but my experience is putting a bunch of warm butts in a fridge will raise the internal fridge temp too much.
5. (Don't laugh) What exactly is a fatty?
Chiles