Today's episode is about the importance of meat thermometers and the differences between certain kinds. 

Recommended food cooking temperatures:

• Baked potato: 210 degrees
• Pork tenderloin: 145 degrees
• Chicken (at breast): 165-170 degrees
• Steaks
• • Rare: 120-125 degrees
  • Medium rare: 130-135 degrees
  • Medium: 140-145 degrees
  • Medium well: 150-155 degrees
• Turkey: breast = 165 degrees, leg = 175 degrees
• Pork butt: 195 degrees (let rest for one hour)
• Brisket: 200 degrees (let it rest for one to three hours).
• Ham: 140 degrees
• Salmon: grilled = 125-130 degrees then rest 5 minutes
• Lobster: 140 degrees
• Grouper: 140-145 degrees
• Catfish: 145 degrees
• Alligator: 190 degrees in thickest part of tail
• Shrimp: 120

Link to Thermoworks:  https://www.thermoworks.com

Today’s theme music was recorded by Music- and downloaded from https://audiojungle.net/

The podcast cover art was created by ardi25 through the gig app Fiverr https://www.fiverr.com/

Today’s episode was recorded and mixed by Brian Schneider using Audacity and the website https://auphonic.com/