Weber Chicken with a temp miss

[Pappymn]

Ever swear that your meat is done. Probed a few times, got some high temps that were a bit strange.  Get into the kitchen, start cutting and realize something is amiss.  My bird was not done.

I take great pride in my chicken.....this was a big miss.

Had the indignity of returning 2 birds to the grill.

Pic is before I realized I had a problem.......

Another day

[smokeasaurus]

Good thing you found out Pappy before ya started grubbing. Just not a good BBQ weekend......

[sparky]

I put chicken and steaks back all the time.  sometimes the fam just wants it cooked more.  no big deal.  its not like its a habit.   

[Keymaster]

What was the evidence it was not done pappy?

[Pappymn]

What was the evidence it was not done pappy?

Pink quivering flesh in the deep parts. About a 15 degree miss.....

[Keymaster]

What was the evidence it was not done pappy?

Pink quivering flesh in the deep parts. About a 15 degree miss.....

Sometimes in them young chickens the bones are thin and the smoke can pull the myoglobins from the bone marrow into the meat and it looks raw but its actually a smoke ring of sorts. You can always Dob it with a white paper towel and if it turns pink its still raw, if not its a smoke ring Sounds like you have it under control.

[Pappymn]

What was the evidence it was not done pappy?

Pink quivering flesh in the deep parts. About a 15 degree miss.....

Sometimes in them young chickens the bones are thin and the smoke can pull the myoglobins from the bone marrow into the meat and it looks raw but its actually a smoke ring of sorts. You can always Dob it with a white paper towel and if it turns pink its still raw, if not its a smoke ring Sounds like you have it under control.

Cool tip on the paper towel. Hope I don't need to use it. But thanks much!

[muebe]

Chicken looks good Pappy!

Aaron is right. Sometimes it is a little pink near the bone and still ok. If the juices are clear then your good. That is what the paper towel is telling you... If there is blood.

[teesquare]

Ever swear that your meat is done. Probed a few times, got some high temps that were a bit strange.  Get into the kitchen, start cutting and realize something is amiss.  My bird was not done.

I take great pride in my chicken.....this was a big miss.

Had the indignity of returning 2 birds to the grill.

Pic is before I realized I had a problem.......

Another day



So...Did Smoke know that Smoochy was coming for a visit...?

[Pappymn]

That's my 10 year old tax deduction. She is a big Smoochy fan.

[teesquare]

That's my 10 year old tax deduction. She is a big Smoochy fan.

Funny!

[veryolddog]

I am afraid to say what I was going to say. LOL. 

Taking a more politically correct tone, if the chicken is over 165 degrees, it is done. At 145, it kills all of the bacteria.

My wife is very fussy about that to the point where we will have to discard a "pink" chicken.

Ed

[drholly]

Pappy,

With apologies to Mr Collins, there must have been something in the air tonight. I was making some wings in the SRG - a no brainer - always done in 45 minutes to an hour. I pulled them at 55 minutes - they looked done, they smelled done - they weren't done. Took the temp on several - between 125 & 135! 

Had to put them back in and they went another 15 minutes before finishing - longest wing cook in the SRG for me - ever. My oldest's BF was over (the human garbage can) by the time I got them sauced (Spicy Miso Teriyaki) and to the table (with corn on the cob and hash browns) and went for the camera... they were gone.

Sorry to hear about your difficulties - I guess this is just part of the "fun"!

Cheers,

David

[sliding_billy]

Sorry Pappy.  Still looks real good from the outside.

[squirtthecat]

Yep!  If I had a nickel........