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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I thought poultry is suppose to be cooked to 180 degrees or is that a government recommendation?
Is there a good way to calibrate a meat thermometer? I've got two dial's and a digital one with an external probe
Gary Haygood, Investigator
I asked the FDA why the recommended 180-185° when they, themselves, said that all bacteria was killed by 160°. She said that it tasted better. I asked her, "Says, who?" She said, "A committee." Cooking to 185 is why many folk have problems with dry turkey.
If you had your copy of "The Great American Barbecue & Grilling Manual" handy, you would have found the answer to that question and the method for calibrating thermometers. Check it out in the Barbecue Store at www.barbecuen.com
The way I calibrate mine, over here in McComb, is pour a little Tennessee whiskey over ice and stir with the thermometer probe. It should read around 32° then I put the tip in boiling water and it should read about 212° in Vicksburg.
Have fun,
Smoky
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