Pull it a little early it will continue to rise and get better by resting. Most of those recommended temp setting are a very overrated for stupid restaurant help...
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Pull it a little early it will continue to rise and get better by resting. Most of those recommended temp setting are a very overrated for stupid restaurant customers...
If the meat is in a 350 oven for example, it will never stay at a temperature, it will continue to rise towards 350. When a meat hits the “temp” you pull it and let it rest. It has been “cooking” all the way up to that temp.nS...either you, or me, misunderstood his question. I think if his recipe calls for say 145 degrees, he's askin' how long does he need to let it sit, at 145?
That's why I said pull it soon as it hits.
View attachment 2145223 Thanks Gents. This was a smoked turkey drumstick from the grocery store. Straight from fridge to grill. Kept the grill on low and after 45 mins still under recommended cooking temp. Bumped it up to 450 degrees for ten mins and it finally hit 170-180. It came out juicy and tender except for skin which was tough as leather.
Question was answered - pull it as soon as it reaches temp.