Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on February 03, 2015, 04:46:17 PM
-
I'm cruising about 275°, how long do you think to get the peppers soft and cook the bacon through? They are cut in half and scooped out and the "boats" are filled with cream cheese and then wrapped in thin but overlapping bacon.
I smoked the other half of the peppers with the smokenator Sunday and failed. They were over smoked and still crunchy. :(
-
I'm thinking let the breasts go for 45 min and then put a thermometer in one and wait for about 155-160. Sound about right? Think I'll go over 90 min?
-
Paul I prep my stuffed they same way basically - and smoke them at 250F for 2 hours.
For the chicken...@ 275F - they y may be done in 90 min. but - use your thermometer. Be sure they are 165F at the center. That is USDA safe temp for chicken.
-
Pulled the peppers at 1:35, perfect!
Chicken is at 156 right now. Tempted to go ahead and pull it. Starving!
-
165 is just too dry. I think I'm going with 155 from now
-
165 is just too dry. I think I'm going with 155 from now
Of course - you are free to cook to whatever temp you wish, but understand that WE really only want to recommend USDA food safe temperatures
And - there are more reason than one can scoff at ;).
Remember - temperature of the meat is only ONE part of your equation - HOW you achieve that temp - is entirely another. If you were to cook the same pieces hotter/faster - they would have as much time to dry out.
Chicken breast are absolutely the least forgiving thing to cook. They have no fats to hold moisture inside the meat. You can only add so much on the outside. Thighs are an entirely different outcome. Try sometime. There is a reason that they are used almost 100% of the time by competition BBQ teams. They will not be dry....
-
165 is just too dry. I think I'm going with 155 from now
That would not be wise, as Tee said, follow the USDA guidelines for safe food. The only safe way to cook chicken breast below 165F is to sous vide it and you can go as low as 145F but that would require at least 90 minutes at that temp.
-
I try to stay away from recommending chicken temps but if you pull at 165, residual heat will continue cooking those breasts.
I'm in no way telling anyone to follow my direction, I cook breasts to 150.
-
Brining the breasts will help with moisture. I would maybe pull at 161 with an expectation of some carryover cooking
-
Brining the breasts will help with moisture. I would maybe pull at 161 with an expectation of some carryover cooking
True.
But if you pound them thin....you beat the brine out of them. ;)
-
155 degrees...uh uh salmonella is not a nice thing to have.......go to 165, they are wrapped in bacon, they should be fine....
-
Brining the breasts will help with moisture. I would maybe pull at 161 with an expectation of some carryover cooking
True.
But if you pound them thin....you beat the brine out of them. ;)
Can't see any reason to pound them thin......
-
We need to merge this thread with another that the OP started in the General Section, and asked about pounding the chicken breasts thin....
Duplicate threads DO confuse us ;)...o.k. - at least they confuse me. ;D
-
We need to merge this thread with another that the OP started in the General Section, and asked about pounding the chicken breasts thin....
Duplicate threads DO confuse us ;)...o.k. - at least they confuse me. ;D
I wasn't confused until now, but now I am.........confused...... :D :D
-
Read this, and see if it is me...or the cold medicine... ;D
http://www.letstalkbbq.com/index.php?topic=12736.0
-
Read this, and see if it is me...or the cold medicine... ;D
http://www.letstalkbbq.com/index.php?topic=12736.0
Darn Nyquil,...the bottle let me down again....... Time for some Hag
www.youtube.com/watch?v=34o0235Jm0I
-
:D :D :D :-[