Episode 162…Taking you back to 1/22/2013 – Harry Soo from Slap Yo Daddy BBQ was my guest back then and we talked in-dept about cooking chicken and the internal temperatures.  Back then, Harry brought up that he was cooking chicken to an internal temperature that was much less than the FDA was recommending.  It was ALL THE RAGE back then and this is a good way to get reacquainted with this topic...it was great fun back then and still holds it fun 8 years later!

Also, let me remind you, if there is a segment or a guest that you have a special feeling towards, email Jon a request and he will do his best to meet your expectation!  MAKE SURE TO SUBSCRIBE TO THE PODCAST!!

Don’t forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP!!!

Want to hear more from this episode??? Click the link below to hear the full show

Original Air Date: 1/22/2013 

Original Full Show Link:  CLICK HERE

This episode is brought to you by The butcher Shoppe…Home of the NEVER crossbred 100% Australian Wylarah 9+ Wagyu brisket, wagyu beef (American and Japanese), dry aged steaks, wild game and MUCH more!!  Call to order today: (850) 458-8782 and ask for Kevin!  Mention The BBQ Central Show for 10% off your entire order!!