Get the Perfect Internal Meat Temperature Every Time (Ft. Meathead)
As many of you know, Meathead, founder of AmazingRibs.com, has been a friend of FireBoard since we got started several years ago. In this post, I wanted to tell the story of how we met Meathead and developed that relationship and share some tips from both of us for reaching and maintaining the perfect internal meat temperature, no matter what you’re cooking up.
Interestingly enough, before we started FireBoard we became aware of AmazingRibs.com by simply researching the industry and learning more about low and slow barbecue. Meathead’s website is an authority on the subject and enjoys well-earned organic search results from the quality and authentic content he has cultivated.
As we developed the first FireBoard thermometer, we reached out to Meathead for a potential collaboration. Bill McGrath, Meathead’s partner known for in-depth equipment reviews, fell in love with FireBoard. Thus, a relationship rooted in the passion for building quality products and sharing stories was born.
The Ultimate Food Temperature Guide by Meathead
Our collaboration extended beyond reviews to the creation of a food temperature guide bundled with our products. This guide, in partnership with AmazingRibs.com, serves as a quick reference from an authoritative source. Searching online for things like “best internal temperature for pork butt” will often yield 1,001 different answers, so we recommend downloading Meathead’s guide, printing it, and sticking it to your fridge for quick reference.
“The single most important tool for [cooking] is a good digital thermometer. Cooking is all about temperature control, and you cannot control temperature if you don’t know what the temperature of your grill, smoker, or oven is and what temperature your food is.”
He also dismisses common myths, saying, “…you cannot tell if your steak is optimum medium rare by poking it with your finger. A filet mignon is more tender and yielding than a sirloin. You cannot tell if your steak is optimum medium rare by cutting into it. Many things impact the color, including the type of lightbulb. A medium rare steak is 130 to 135°F in the center. Period. End of story.”
Meathead further advocates against relying on vague time-based recipes:
“Run away when you see a recipe that says something like ‘Cook the steak on medium-high heat for six minutes on one side, turn it and cook for another 4 minutes on the other side!’ Just what is medium-high heat? And how thick is the meat? 6 and 4 might overcook a thin piece and undercook a thick piece. Cook with a thermometer, not a clock.”
Tips for Controlling Internal Meat Temperature
At FireBoard Labs, we understand that achieving the perfect internal temperature requires the right tools. Whether it’s an instant-read thermometer for quick assessments or a leave-in thermometer for slow cooking, FireBoard provides options tailored to your cooking needs.
Other general tips for achieving the right temperatures include using a meat thermometer for accurate and safe cooking and making sure to let the meat rest for optimal juiciness. For larger cuts, a lower temperature over a longer period ensures even cooking throughout.
Thanks as always to Meathead and AmazingRibs.com for sharing this cooking wisdom. Remember, whether you’re a seasoned chef or a novice, mastering the art of cooking meat to the perfect temperature is within reach. And if you have the time, share your tips for achieving the ideal temperature! We’d love to see what you’re cooking up.