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Pulled pork is an American barbecue dish, ... it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F ...
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [citation needed
Monitoring the internal temperature of both cuts ensures the best results, making sure they land at about 145°F with a few minutes of rest time before serving.
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
Cooking pork products to a minimum internal temperature of 160 °F (72 °C) will kill most species, and is the best way to ensure the meat is safe to eat. [ 12 ] Economic impact
Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. [2] It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. [3] [4]
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Dry ribs slow cooking in a pit at Leonard's BBQ Pulled pork nachos. Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders ...