I want my steak to MOO when I cut into it. Mrs. wants to eat charcoal. We don't eat steak at my house anymore because of the burnt offerings...BLAHK!!!
I learned that when I cooked at the IHOP years ago. Still use it and I like rare. Pork I cook till I get 160* internal, ribs I cook by time, 5.5-6.0 hours. Of course poultry (thats chikenz), I cook to 160* for breast and 180* for thigh.
I dont like using meat theremometers. Every time one is used here the meat comes out over cooked and dry. Old school is still the best way. By time, touch and look.
__________________ Give a man a fish and he eats for a day. Teach a man to fish and you'll never see him on the weekends again.
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