Sentences with phrase «read thermometer all»

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.

Cook vinegar and sugar in a small saucepan over medium - high heat, stirring occasionally, until an instant - read thermometer registers 160 °.

Place in oven and braise lamb, uncovered, until an instant - read thermometer inserted into the thickest part registers 120 °, about 1 hour.

Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant - read thermometer, about one hour 15 minutes.

Roast until an instant - read thermometer inserted into the thickest part registers 140 °, 30 — 40 minutes.

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.

Grill until an instant - read thermometer registers 120 ° for rare (steak will carry over to 125 °, or medium - rare, as it rests.)

Reduce oven temperature to 300 ° and continue to roast turkey, rotating 180 ° halfway through, until an instant - read thermometer inserted into the thickest part of breast registers 150 ° (temperature will rise as the bird rests), 1 1/2 — 2 hours.

Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant - read thermometer inserted into the thickest part of pork registers 145 ° (meat will be very tender but not quite falling off the bone), 6 — 7 hours.

Heat oil over medium - high until an instant - read thermometer registers 350 ° — 365 ° (don't let the tip of the thermometer touch the bottom of the skillet).

Use an instant - read thermometer for perfectly cooked chops.

oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium - rare (an instant - read thermometer inserted into the center will register 120 °), about 10 minutes.

Lower the oven temperature to 400 ° and roast the pork for about 35 minutes longer, until an instant - read thermometer inserted in the thickest part registers 135 °.

Return to saucepan and cook over medium - low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant - read thermometer registers 175 °, 3 — 4 minutes.

Transfer to cutting board and insert an instant - read thermometer into middle of chop, about 1/2» from bone.

Turn steaks and cook until crust forms on the other side and an instant - read thermometer inserted into the thickest part registers 125 ° for medium - rare, about 4 minutes.

Now you're ready to roast the chicken in the middle of a preheated 450 °F oven until it registers 165 °F on an instant - read thermometer inserted in the thickest part of the thigh and the breast, which takes about 35 to 40 minutes.

A more accurate method is to insert an instant - read thermometer (available in most housewares departments) into the center of the bread.

Cook sea bass, covered, until an instant - read thermometer inserted into the thickest part registers 145 ˚F, or about 10 minutes.

Using instant - read thermometer, cook to internal temperature of 110 °F, about medium - rare.

Mix on medium speed until mixture has cooled and no longer feels hot to the touch (it should read about 90 to 100 degrees on an instant - read thermometer).

Transfer skillet to oven; cook steaks until an instant - read thermometer inserted into the thickest part registers 120 ° for medium - rare, about 5 minutes.

Roast chickens until golden brown, juices run clear, and an instant - read thermometer inserted into thickest part of thigh registers 165 °, 50 — 60 minutes.

We've made it easier to check for doneness with lots of visual cues that anyone can follow, but if you have an instant - read thermometer, go ahead and use it.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 12 minutes per batch.

Grill pork, turning once after first 20 minutes, until an instant - read thermometer inserted into the thickest part registers 145 °, 35 — 45 minutes.

Bring to a boil, then braise in oven until an instant - read thermometer inserted into the thickest part of breast registers 160 ° (165 ° for dark meat), 30 — 35 minutes.

Use an instant - read thermometer such as the Thermapen to assure the fish is properly cooked.

Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant - read thermometer registers 120 ° for medium - rare (temperature will continue to rise off heat).

Use an instant - read thermometer to check the temperature, you don't want to overcook the beef... it should be served rare to medium - rare.

If dough has been chilled, transfer a ball to work surface and let stand until still cool but not cold (it should register about 60 ° on an instant - read thermometer).

As with any poultry, use an instant - read thermometer to be sure the quail is properly cooked.

Cook, whisking constantly, until sugar is dissolved and an instant - read thermometer inserted into the mixture registers 130 °, about 4 minutes.

Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180 ° each time), until an instant - read thermometer inserted into the thickest part of breast without touching bone registers 150 °, 75 — 90 minutes.

I don't know much about the stick - poking method, but the best way to check for doneness is with an instant read thermometer.

Replace bricks and continue grilling until chicken is cooked through and an instant - read thermometer inserted into the thickest part of thigh registers 165 °, 25 — 30 minutes longer.

Instant - read thermometer If ever there was a justification for the Thermapen (from $ 80), which reads temperatures in an instant, it's when you're reaching into the fireplace to check on a steak.

Use an instant - read thermometer and cook pork to 140 ° to ensure juiciness.

My cooker's temperature is regulated by a BBQ Guru Competitor, but you can also use an instant - read thermometer.

Bake meatloaf until browned on top and instant - read thermometer registers 160 °, about 5 minutes.

Reduce oven to 300 ° and roast, rotating pan front - to - back once, until an instant - read thermometer inserted into the thickest part of breast registers 150 °, 1 1/2 — 2 hours.

Grill chicken, covered, until cooked through and an instant - read thermometer inserted into the thickest part of thigh registers 165 °, 45 — 60 minutes.

Turn chicken over and grill until an instant - read thermometer inserted into the thickest part of thigh registers 165 °, 10 — 15 minutes.

Turn oven to 325 degrees Fahrenheit, cover turkey with foil and bake until the thickest part of the breast and the thigh reads 165 colon degrees F on a digital instant - read thermometer (compare prices).

Bring liquid to a gentle simmer, partially cover pot, and cook chicken until an instant - read thermometer inserted into the thickest part of breast registers 160 °, 30 — 40 minutes.

Transfer skillet to oven and roast until chicken is cooked through (juices will run clear and an instant - read thermometer will register 165 ° when inserted into the thickest part of the thigh), 15 — 20 minutes.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant - read thermometer inserted horizontally into center of meat registers 135 °, about 14 minutes.

Roast until an instant - read thermometer inserted into thickest part of tenderloin registers 145 ° for medium, 30 — 40 minutes.

Bill Hi Bill, For medium rare I'd cook that roast until it reaches an internal temp of 130 °F using an internal read thermometer.

Insert an instant - read thermometer into the thickest part of steaks; if it registers 120 ° for rare (steaks will carry over to 125 °, or medium - rare, as they rest), they're done.