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Off Topic TN Forums
Cooking Forum
Pellet Grill Question
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<blockquote data-quote="jetwrnch" data-source="post: 5051887" data-attributes="member: 1979"><p>If you insert a probe into the meat before the surface reaches a safe temp, you'll push bacteria in with it. You can no longer consider it whole muscle, so your finished IT will need to be for ground meat. Just wait a bit before inserting the alarm probe. The OP's problem is over thinking resulting in over cooking. Red juices flowing from chicken is often from bone marrow. Many people mistake it for blood from under cooked meat.</p></blockquote><p></p>
[QUOTE="jetwrnch, post: 5051887, member: 1979"] If you insert a probe into the meat before the surface reaches a safe temp, you'll push bacteria in with it. You can no longer consider it whole muscle, so your finished IT will need to be for ground meat. Just wait a bit before inserting the alarm probe. The OP's problem is over thinking resulting in over cooking. Red juices flowing from chicken is often from bone marrow. Many people mistake it for blood from under cooked meat. [/QUOTE]
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Pellet Grill Question
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