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[How to] A Grilling Disaster
#11
(12-05-2013, 05:09 PM)Sleepster Wrote: Is it that the dark meat needs to be cooked to a higher temperature than the white meat, or that the temperature of the dark meat rises slower, or both?

It just takes longer for the dark meat to reach the same temp. I think it is because of the fat content and the differences in the muscle fibers.

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#12
(12-05-2013, 05:43 PM)Plank! Wrote: Nope but I can do the one for ICE Wink

What?? You mean there's a hexadecimal for Immigration & Customs Enforcement agents??? Oh-jeez

Bob.
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