cheezydemon3
Well-Known Member
The biggest difference in my cooking of meats has come from the cooking of meats to a specific temperature, rather than a time.
If making BBQ, then yes, it is measured in hours. You go past "just cooked" into the realm of still delicious, but falling off the bone.
The most extreme example is the thanksgiving turkey for me. If you time turkey, it has to err on the side of caution, because underdone will make you sick. If you wait for the little plastic thingy to pop, there is no saving that bird, dump on the gravy.
We now have turkey 4-5 times a year. I cook it to 165F and take it out of the heat.
My digital thermometer goes off when it is done, no guesswork.
Even the white meat is moist and delicious. A different animal from my grandmothers turkey.
Pork loin is the same deal. If you aren't cooking by temp, you have to err on the side of caution and overcook it. To temp? Moist and delicious.
If making BBQ, then yes, it is measured in hours. You go past "just cooked" into the realm of still delicious, but falling off the bone.
The most extreme example is the thanksgiving turkey for me. If you time turkey, it has to err on the side of caution, because underdone will make you sick. If you wait for the little plastic thingy to pop, there is no saving that bird, dump on the gravy.
We now have turkey 4-5 times a year. I cook it to 165F and take it out of the heat.
My digital thermometer goes off when it is done, no guesswork.
Even the white meat is moist and delicious. A different animal from my grandmothers turkey.
Pork loin is the same deal. If you aren't cooking by temp, you have to err on the side of caution and overcook it. To temp? Moist and delicious.