Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees C
on a meat thermometer inserted into the thickest part of the ham.
Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F
on a meat thermometer inserted into the thickest part of the ham.
Not exact matches
Baking a whole turkey in a convection oven involves placing it
on a roasting rack within a roasting pan,
inserting a
meat thermometer, loosely covering the bird with foil and baking it for about 2 hours until the
thermometer reaches 180 degrees.
Flip once, grilling
on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read
meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.
Cook for 7 - 15 minutes longer (depending
on the size of the lamb rack) until a
meat thermometer inserted into the thickest part of the
meat 125 °F
on a for rare or 135 °F for medium rare.
Chef Michael Smith (from Chef at Home) says this: Grill the tenderloins for 10 minutes or so
on each side, until a
meat thermometer inserted into the thickest part reads 155 °F (68 °C).
Brush yogurt
on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a
meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F
on an instant - read
thermometer, about another 40 to 50 minutes.
Place roast
on smoker grill,
insert meat thermometer and fill up the smoker water pan.
If you just don't want to spend your whole day at the grill, here's a fail - safe Aaron Franklin — endorsed alternate method that will deliver similarly glorious results: Smoke brisket
on grill until an instant - read
thermometer inserted into the thickest part of
meat registers 150 — 170 °, 5 — 6 hours.
If you just don't want to spend your whole day at the grill, here's a fail - safe, Aaron Franklin - endorsed alternate method that will deliver similarly glorious results: Smoke brisket
on grill until an instant - read
thermometer inserted into the thickest part of
meat registers 150 - 170 degrees, 5 - 6 hours.
Grill until a
meat thermometer inserted in the thickest area of the tenderloin registers 130 degrees (about 50 to 60 minutes) depending
on the size of your tenderloin.