I hate overcooked meat. But I also hate digestive trouble! Ran across this nice article from the Egghead Forums that others should read as well. Essentially, use your ThermaPen and trust it. Red chicken ain’t all bad.
You gotta love the comment about the red meat! “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.”
As regular followers will know, I have recently jumped into the BGE world. The food tastes better cooked on the Egg (though some may argue it tastes better because of the price you’ve paid!!!), but there is no doubt that the Egg does a better job than any gas or charcoal grill I’ve ever owned.
My current equipment consists of: Read more…
It is important to make sure you don’t under cook your food for safety reasons. And just as important, you need to make sure you don’t overcook the food for taste reasons. Remember that you need to pull your food from your grill just as it hits these temperatures as it will continue to cook in a carry-over period even after you pull it off. You can extend this cooking time by wrapping the meat in foil while the juices redistribute themselves in the meat. This rest period is important. Read more…