Still poking your steak and praying it’s done? That’s not cooking—it’s gambling. This episode exposes the myths behind meat doneness and arms you with the only tool that guarantees success: a thermometer. From juicy steaks to safe chicken, we’re breaking down the temps and techniques that level up your cooking.
Chef Mark Grigsby dives deep into one of the most misunderstood parts of cooking: internal meat temperature. From home kitchens to pro lines, knowing your temps is the secret to safe, juicy, and flavorful results. Mark breaks down food safety, carryover cooking, thermometer techniques, resting tips, and pro-level systems for hitting doneness every time. Whether you're cooking for 4 or 400, this is your meat temp masterclass.
Key Takeaways
Safety First: Learn the USDA-safe temps and how to hit them without overcooking.
Juicy Results: Temperature = texture. Control it, and you control flavor.
Thermometer = Truth: Stop guessing. Start cooking with intention.
Carryover Cooking: Let your meat rest, and the magic happens off heat.
Pro Kitchen Insight: Systems, gear, timing—everything chefs rely on.
Benchmarks: Chicken, pork, beef—get the exact temps that deliver results.
Timestamps
00:31 – Intro + Panthers win
02:25 – Why temp matters: safety, flavor, structure
03:08 – Pathogens & illness: Salmonella, E. coli, Listeria
05:20 – Maillard reaction & internal control
06:40 – Carryover cooking explained
10:39 – Pro tips for resting meat
12:39 – Thermometer 101: types & usage
13:15 – Chicken, pork, steak benchmarks
15:20 – Touch test vs. thermometer
18:23 – Temping under pressure
23:00 – Holding & finishing tips
24:57 – Sous vide & banquet systems
29:45 – Final thoughts & temp mastery
Resources & Links
theincrediblediscourse.com
Download: Stop Guessing. Use a Thermometer – free in our Resources section
Blog: Chef MTG x Florida Panthers: A Night to Remember
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Transcript (pdf)
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