Whether you’re baking, oven-roasting, smoking, or frying, we’ve got the correct temperature tips to help you find success in cooking chicken.
Baked chicken breasts are a quick, easy solution for dinner—but how many times do they turn out dry, rubbery, and nearly flavorless? No matter how good your sauce is, dry overcooked chicken is never good to eat. But there are a few tricks to cooking tender, juicy chicken breasts every time—regardless of the recipe you…
Kebabs pack a punch. They’re quick to make, come from ingredients you probably already have lying around in your kitchen, and should be bursting with flavor. There are many types of meat and vegetables that grill well. Meat and vegetables cut into chunks have plenty of surface area for soaking in flavorful marinades. And the…
What better way to spice up the winter than with the heat of grilled Jamaican jerk chicken? Cold temperatures and a little snow can present challenges, but you don’t have to let mother nature put your love of grilling on hold. We have expert tips and a recipe that will have you grilling all year…
Holidays and special occasions are more memorable with an exceptional meal. If you’d like to try something a little different yet still elegant, consider a smoked duck! Rich, flavorful duck slow-cooked on a smoker is an out-of-the-ordinary main dish that is sure to please. We have all the thermal secrets you need for smoked duck success….
Are you looking for an easy BBQ project for the weekend? Why not smoke a whole chicken? It’s a project that’s inexpensive and quick-cooking even with the low cooking temperatures of smoking. Temperature is a critical component to the perfect cook for tender, succulent BBQ chicken. We have the precision tools along with chicken cooking…
What Temperature to Cook Chicken To? The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C). In his book, Kenji López-Alt…
