re: whats your weakness when grilling/bbqing?

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Chicken is DONE at 165 internal temp. Get a meat probe and remove the bird at 165. Boneless breasts don’t take long to get to 165. Most people think it needs to cook longer and it dries out.

A chicken breast cooked to 165 is moist, tender, and divine.

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Chicken instantly pastuerizes at 165.

But it can be cooked at a lower temperature as long as it's held there for a certain time:

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KosmoCramer

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Chicken instantly pastuerizes at 165.

But it can be cooked at a lower temperature as long as it's held there for a certain time:

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I was looking for this chart. Thanks for posting.

I don't think most people know this.

I take my breast off at 155 because of both carryover temp, and it just needs to sit at that temp for less than a minute.

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I still ain’t eating 138 degree chicken.

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I wouldn't either, but more so because the texture probably is terrible.
At 155 texture is perfect, and safe to eat.

In the crock pot...its heaven!

For me it's steak. I don't have a meat thermometer, so I have a tendency to get impatient and check it too often.

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Too many flare ups when grilling burgers

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You may be joking, so I apologize if my sarc meter is running low. If serious, don’t press down on them with a spatula, EVER. If you are using charcoal then put it to one side of the grill. Sear the meat initially, and then move to the other side of the grill to cook through until you get better about flare ups. If you are usuing a gas grill then just keep one of the burners off and essentially use the same technique.

Burgers are easy to cook, and I love them as much as any grilled food, but I struggled for years learning how to cook them. It was so frustrating.