Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on January 18, 2015, 01:12:40 PM
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How long would you guys think? Hour or so?
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for chicken pcs, yeah, I would check temps after an hour and take it from there.
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Where should I probe chicken leg quarters at? I put the hook under where the leg and other piece meet. I'm hoping that holds lol. Got 9 pretty large chicken quarters (10 lbs) for $6.90. I feel like that's a deal. Put 7 on, sprinkled skin and under the skin with the PBC all purpose rub. Can't wait!
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Man I oribed them several places and got a plenty hot reading, but had some blood in some of it. Doesn't seem right. I just can't ever get comfortable with chicken. :(
I put two more on. Had the lid open for a bit so it's running pretty hot, like 305. Gonna see how these two go at a hotter temp than the first batch.
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I just can't ever get comfortable with chicken. :(
I'm with you, Paul. I leave chicken cooking a bit longer that the typical 165°F white meat and 175°F dark meat. My Thermapen is spot on so I think that when I avoid the bone when I probe (I've been told to do that) the chicken is undercooked near the bone. Go another 5 to 10 degrees and see what it's like near the bone.
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Pink by the bone does not mean it is under cooked. Take a look at the article from amazing ribs.com.
http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html
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I'm with Pappy... I look for clear juices
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I'm with Pappy... I look for clear juices
Well that's not exactly what the article says.......8)
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Clear juices are the best measure. As long as they run clear your good.
PBC cooked chicken as with a smoker can get a pinkish color to the meat. This is normal.
And there can be color at the bone and still have properly cooked chicken.
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I have always over-cooked chicken a bit and I think I always will.
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My probe placed to avoid the bone will also be avoiding the meat closest to the bone. Since my grilled chicken heats from the outside in I might have meat in the thigh that is 175° F but the meat closest to the bone hasn't gotten there yet.
Having said that, I believe that pink meat near the bone does not necessarily mean that it's undercooked or dangerous, but it could mean that. And, we eat with our eyes first. So I don't introduce a variable that is off-putting for some, including me, when it's easily avoided.
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I have had my fair share of pink at the bone chicken off grills. That is something that's engraved in our very DNA but it's nothing to fear if the temp probe says >160.
DISCLAIMER This just me.
I do breast 150 and other parts 165.
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Thanks, Pappy, for that link, although I had read it on that site. NOW, I still have to convince my bride the chicken is DONE--she just freaks when she sees the pink near the bones. Same way with pork--cannot convince her it is done enough at 145--not cooked until it is SO dry. Keep hoping she will change, but ain't holding my breath!
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Thanks, Pappy, for that link, although I had read it on that site. NOW, I still have to convince my bride the chicken is DONE--she just freaks when she sees the pink near the bones. Same way with pork--cannot convince her it is done enough at 145--not cooked until it is SO dry. Keep hoping she will change, but ain't holding my breath!
I have the same issue with my wife and poultry. Got her fixed on pork though.
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Thanks for the link, Pappy. Guess I will stick with my Thermopen.
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Thanks for the link, Pappy. Guess I will stick with my Thermopen.
X2! Nothing beats the reliability of the Thermapen. ;)
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I'm with Pappy... I look for clear juices
I have a friend that says "when the juices run clear, bring it here". Gotten better accepting pink meat, knowing that grilling and bbqing it effects the color differently than other cooking methods.