USDA Says 145℉ for Pork.
 

I thought that I would post this here as it is about cooking.

The USDA has lowered the temperature to 145 degrees for pork
I have been doing this for years.
Its about time they got something right.

Worth

yuppers! I like my pork chops pink in the middle just like my beef steaks!

I do pork to 145 as well. I pull at 138-140, cover with foil for 5-10 minutes to let it rest and continue to rise to 145.

160 turns it into chalk.

I agree. I cooked a couple of pork tenderloins last night to 140, tented with foil for 10 min, let them come up to about 145 and dig in. They were great.

I still cook my butts to about 195, though.

[QUOTE=recruiterg;215611]I still cook my butts to about 195, though.[/QUOTE]
I go to about 200°F.

[url=http://www.feldoncentral.com/garden/photos/v/BBQ/morganbbq/pulledpork924/IMG_1879.jpg.html] [img]http://www.feldoncentral.com/garden/photos/d/18652-2/IMG_1879.jpg[/img]
Pulled Pork[/url]

With all due respect to my non-pork eating brethren, BBQ'ed pork rules.

[QUOTE=recruiterg;215645]With all due respect to my non-pork eating brethren, BBQ'ed pork rules.[/QUOTE]

Yes it does yes it does indeed.:yes:
Good lamb is hard to beat also.;)

Worth

recruiterg,

I'd be all over that. :) You ever post on the SmokeRing or any other BBQ site?

I dragged bags of hickory, apple, and pecan over here. And a friend gave me a few chunks of cherry I'm looking forward to trying.

I like The Virtual Weber Bullet: [url]http://tvwbb.com/eve[/url]

I use a Weber Smoky Mountain Cooker.

interesting. I got a big green egg as a wedding present, and I wear it and the food processor out (home made salsa to tear up while the butts smoke).

I love pork bbq, but my wife is from texas, so occasionally I have to track down brisket. Not quite as good at cooking that as I am smokin' butts though. This is a chief reason for having the garden, to support the grilling effort :-D (not to mention I expect far better things from my salsa this year since most of the ingredients will be home-grown this time around). Can't wait to grill some stuffed peppers and eggplant, halved cherry tomatoes grilled with garlic and olive oil make a *fantastic* topping for spaghetti, home made hot bbq sauce with my own peppers this time, wooo hooo

My tip for brisket is to cook it low and slow until you get to about 185 degrees. Then insert a probe thermometer into the meat. If it slides in and out with very little resistance - like butter - the meat is done. If it isn't done, continue smoking and check every 20-30 minutes until the probe test tells you it is done. It is done when it is done and you can't cook a brisket by temp.

Pretty good for a northern boy, eh?

Also, jealous about the big green egg. They are sweet.

[QUOTE=recruiterg;215669]My tip for brisket is to cook it low and slow until you get to about 185 degrees. Then insert a probe thermometer into the meat. If it slides in and out with very little resistance - like butter - the meat is done. If it isn't done, continue smoking and check every 20-30 minutes until the probe test tells you it is done. It is done when it is done and you can't cook a brisket by temp.

Pretty good for a northern boy, eh?

Also, jealous about the big green egg. They are sweet.[/QUOTE]

I've noticed the can't cook by temp. the thermometer test is the true test, and then you get to wrap it in tin foil and towels for a couple of hours to rest and slowly come down. I've done a couple, getting better at it.

yeah, I love the egg. I think I'll have some folks over this weekend so I can try my hand at ribs on it. :yes:

recruiter, Yep I've got the 22" Weber Smokey Mountain. I also find the Virtual Weber Bullet to be a great website and forum. AmazingRibs.com is good for recipes too.

Oh, you all are making me hungry! Need to go to the store to stock up on charcoal and meat for the weekend!

On the pork thing, reminds me that I grew up not liking pork chops because my mom made sure everything was always 'WELL DONE'...tough and chewy and not good. Bless her heart, she was an excellent bread baker and candy maker. :)

yeah I'll be hitting the store tonight as well. Wish I'd caught the pork thing a few days ago, I grilled a tenderloin to 160, and it's not quite as good as I was hoping it would be :-/ mainly because it was a bit overdone.