- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Is 145-150 internal temp ok for ground meat
Posted on 8/2/14 at 4:51 pm to SpartyGator
Posted on 8/2/14 at 4:51 pm to SpartyGator
I would go to 160...... who wants a rare meatloaf other than Gaston?
2
Posted on 8/2/14 at 5:31 pm to CHEDBALLZ
I think I'll go to just over 150 and leave the probe in while it rests for 30 minutes. I think it should get pretty close to 160. If it doesn't get to 160 in the middle, I figure it will on the ends, and the middle can be nuked as leftovers. I'll let y'all know how it turns out.
Posted on 8/2/14 at 5:48 pm to CHEDBALLZ
Not sure I'd eat a mushy meatloaf. Maybe, but sounds a bit gross.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News