Why I don't cook chicken to 165°F

[@nikhilshetye24]

Pulling out the meat earlier is important

[@flakbait5771]

Ayyyy practical illustrations with models! This show continues to move towards its endpoint as the Good Eats of KZbin Grilling. 8 D

[@GrillTopExperience]

I love Alton Brown. I'd be happy just sitting in his shadow!

[@BigLewBBQ]

That string pulled car demonstration was an excellent analogy. You are a genius. Chicken looked quite good too.

[@raideroutlaw9050]

Noted! Always put the tip all the way in 😉👌🏾

[@leeh9420]

Thermometers and probes utterly changed my grilling, and made it so. much. better. Thanks for the vid - I honestly never thought much about the carry-over with chicken, and have sometimes thought my results could be better. Thanks again!

[@GrillTopExperience]

You bet. Learn, experiment, and improve. Thanks for the support.

[@davidsellon4580]

I really appreciate your science-based approach to grilling.

[@GrillTopExperience]

Thank you! I've been trying to find the why behind what people do when they grill. Some stuff works and others don't!

[@ARSENICKMUSIC]

Same here man. Same here. Thanks to people you and others I'm actually learning a lot about cooking and remembering it due to learning the facts and science behind why things are the way they are not just needing to know that you need to do something a certain way for the art of the practice haha

[@thomabb]

I pull my boneless chicken breasts at 150 degrees and rest them for 10-15 minutes. Carryover takes them to 155 in 5 minutes. That is more than long enough to kill any dangerous bacteria. Bone in chicken breasts go to 155 degrees, or sous-vide to 145 degrees then quickly seared. The heat takes a little longer to get into the marrow. Sous-vide is an excellent way to start chicken.

[@HobiesGarageBBQ]

Excellent points and great production - as usual. 🙂

[@tylergoldingmagic]

Great video Ryan! Love the title and thumbnail as well

[@roddy3965]

how long do you let your chicken rest for if you pull out at 157 internal temp?

[@GrillTopExperience]

It takes 30 seconds at 157 F to kill the germs. I let it rest until the rest of the food is done.

[@ARSENICKMUSIC]

Love the channel brother. Informative and based in logic. Super digestible and easy to listen to. We appreciate that !

[@GrillTopExperience]

Thanks! I'm just having a good time hoping more people get out and grill.

[@randypoe560]

great tip thank you

[@mrallan8063]

Just brine your chicken breast. It will make your food taste better, and keep it juicy... with the bonus of more forgiving if you overcook for too long.

[@tonydancefit]

Great point.

[@WeberEnthusiast]

Awesome upload buddy

[@brettmonge8495]

Your day job HAS to be as a teacher of some sort. You do such a great job of explaining things to make them simple.

[@GrillTopExperience]

Thanks! I'm just a regular IT guy having some fun.

[@ash4go]

Amen! Spot on, thanks!

[@vegtableM]

What’s the ideal gas/charcoal grill temperature, 300-350 degrees?

[@PAPATexas]

Good info.

[@elmin2323]

Well explained legend

[@mikorahming]

It's actually 165°F instantaneous or 145°F for 8.5 minutes. Do the 8.5 minutes if you don't want dry white meat.

[@reformedsoteriology]

cook it slow on a smoker. Once you confirm that every point in the breast has reached 140 degrees, set a timer for 25 min and pull it at that time or if it reaches 154 what ever comes first. Keep in mind that if you plan on resting the bird in a cooler that you may be able to pull it off sooner

[@JohnJohnDu4]

Excellent videi

[@GrillTopExperience]

Thanks for checking it out John. I hope it helps you get juicy chicken breasts!

[@AwestaKhalid]

In regards to pulling it out at 155, you wouldn’t recommend covering it or putting it in airtight Tupperware while you let it rest for 1 min? I just curious if covering it or sealing it will help it maintain that 155 or make it get hotter

[@GrillTopExperience]

If it'll be longer than a few minutes before they are eaten, I'll wrap the plate in aluminum foil, but a Tupperware container would work too.

[@DaveH8905]

Honestly I usually don’t like barely-safe-to-eat sopping-moist chicken. For grilled chicken we really enjoy 180-190 with a really good char on top. You can still get plenty of moisture inside the chicken if you do it right. (And this is coming from a guy who likes rare steaks)

[@cooljool1]

is that moisture achieved by brining

[@DaveH8905]

@@cooljool1 nah bruh

[@cooljool1]

@@DaveH8905 so how do you keep the moisture going?

[@DaveH8905]

@@cooljool1 I don’t need my chicken oozing juices. I just cook it bruh. Marinade it. It’s good

[@cooljool1]

@@DaveH8905 I was asking how you got it juicy at 180-190. Was it the marinade?

[@CharlieMarno100]

Juicy chicken breast 🤤.

[@GrillTopExperience]

I'm a big fan!

[@jontnoneya3404]

Honestly the idea of bacteria inside a chunk of muscle meat, like a chicken breast, where the outside has none is a pretty ridiculous claim. Bacteria on the outside of the meat will foul the smell quickly and everyone knows not to eat smelly meats. For example - take beef. Beef can get fouled during the butchering process where bacteria contaminates the meat exposed to the air. This is why you want to cook ground beef thoroughly. However steaks are fine at much lower temps because the outside is where the bacteria is.....same thing with chickens but for some reason, logic doesn't apply to chicken meat.

[@blackbeltjones2903]

You have no idea what you're talking about. Chicken is notorious for hosting salmonella bacteria.

[@TheKolbydc8]

I would rather eat chicken so dry it hurts to chew than an overly juicy one.

[@ChrisF_1982]

I will never understand this line of thought.

[@twisterdude100]

sounds great....but 3 days of vomiting and violent shits from salmonella will make you cook your chicken well done from then on!