2010-11-23, 06:39 PM
Kunagisa Wrote:Oh god, just saw the video. That seems like a pain to cook properly. Those meats all have separate cooking times that differ from one another, and there's no real way to check if one later of meat is undercooked. Just because the above layer is cooked though roughly, doesn't mean the layer under is properly cooked. I don't care about the calories or artery clogging, but I hate food poisoning and this seems poison on a plate.
Most poultry have a relatively similar internal temperature safe-zone. Chicken is 170° F, Duck is 165° F, Turkey is 165° F, Cornish Hen 170° F, Quail 165° F. Pork itself is 155-160° F. The oven should have done a pretty great job (Charred on the outside, no?) and if that wasnt enough, the smoker should have finished it up.