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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/

Today's episode is about how to grill great tasting corn on the cob using a cilantro butter basting sauce.   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/

Today's episode is about the differences between cooking food directly and indirectly.  Thanks for listening. Instagram: @licensetogrillpodcast

Today's episode covers the process for grilling a great-tasting steak using a two-zone method for cooking.   Ramon's Meat Market 1616 Getwell Rd, Memphis, TN 38111 https://www.facebook.com/ramonsmeatmarket/

Welcome to License to Grill - a podcast about everyday grilling where I share tips and advice for helping you grill and smoke more flavor-packed food.