Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Articles & Links of Interest => Topic started by: Jaxon on July 05, 2016, 04:41:26 PM
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Saw this today on FoxNews.com:
Is it ever ok to eat pink, bloody poultry meat?
http://fxn.ws/29jSazD
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I always cook my chicken a little extra. It is something that is just ingrained in me..............
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I eat what my thermapen tells me is safe
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I eat what my thermapen tells me is safe
X2!
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I don't even mess with it. Pink isn't done. Smoke pink is different and we all know what to look for
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I was brought up to make sure that the "bloody-looking juices from a chicken" meant it was not cooked properly. I know you can eat "pinK pork, too. I don't. I like my pork well done. Lamb, on the other hand, I eat medium rare, sometimes. Usually my wife dictates that the lamb be at least medium, which is fine with me also.
Steaks are a different matter altogether.
Art
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Just had some perfect 145 degree pork chop 8)
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Chicken and ground meats...165F. Period. No less for me! Use a digital probe thermometer - and do not guess.
I laugh every time I see people try to explain how they know exactly when a steak is rare, med. rare, med, etc...by mashing on their thumb. NO 2 pieces of meat will necessarily cook exactly alike. They might...they might not.
Temperature is the ONLY knowing way to keep people that you feed safe - when it comes to chicken, and ground meat of any kind.
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Under cooked chicken is not only unsafe, but IMO has a disgusting texture. 160° for white meat, and I prefer 185-190° for dark meat. Personally, I'm a dark meat kinda guy...the white stuff is just to bland. Made a bunch of drumsticks on my Kamado Joe yesterday...took them up to 185-190°, and had quite a few compliments from our guests. Works for me ;)
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White meat done at 140F in Sous Vide is so good.
Dark meat I do at 170F in Sous Vide.
I trust my Thermapen and if the juices run clear. A little bit of red at the bones is normal.
And smoke does give a pinkish color
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Have to be with Kimmie on this, Well done or nothing for yardbirds
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I like to smoke my yardbird a little at first then 350°. The smoke ring always worries ppl. My little way of messing with ppl. Breast at 165, thighs at 180 and it's all good.
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I brine or inject my chicken so it won't be dry when I "overcook" it ;)
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I cook all poultry to 165 degrees. I do like a little pink in my pork, no bloody juices though. I have been cooking my pork to 145 degrees which is the new guideline. Much more tender and juicy.
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I brine or inject my chicken so it won't be dry when I "overcook" it ;)
Me and I cook to at least 170 deg. breast IT. I don't get pink, and with brining it's always moist. Don
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I eat what my thermapen tells me is safe
What he said. And flame color is the fastest, dont ever let anyone tell you otherwise!! ;)
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I eat what my thermapen tells me is safe
What he said. And flame color is the fastest, dont ever let anyone tell you otherwise!! ;)
My PINK and GREEN thermapens like 170º for chickens. and they are the fastest..just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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Here's a tip for determining if the pink you are seeing in chicken is smoke or under done chicken. Take a white napkin, dab the pink area. if the napkin comes back pink you have under done chicken. Old BBQ judging trick.
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I had this discussion with the owners of the BBQ supply place. I made a comment that I had some under cooked chicken wings at their last competition and it surprised them. While I know it was under done (texture was wrong, too pink - not from smoke), they mentioned a couple of things that were done in a study about the "pink" chicken.
1) You can cook the temp to 165 + degrees and still get pink. As mentioned by others here, the only way to be sure is to take a temp on it.
2) The pink that occurs in some chicken is due to the way it is raised. Most commercially raised chicken is done really fast and killed early. The bones of the chicken do not harden enough and you can get some red / pink "juice" in the meat even if it is cooked to temp.
3) You can cook til the juices run clear, but that does not mean it is done. Temperature is the only way to be sure.
There was some more technical stuff, but really - I lost interest while trying not to show it.
For me, it depends on if I temp it when doing a cook. Thicker chicken/ pork I will every time - too hard to tell. Thinner pieces, I go by look and feel. I know, I know - not the safest but I have gotten pretty good.
For steaks, I do the "feel" method. If it is really soft, I keep cooking. As it gets harder, the more done it is. Personally, I like mine Med. rare - so I really cannot under cook them. I have gone over, but usually not enough that it is inedible. Funny things, I have "taught" my family what they like. They get it Med - Med rare bat home. It is to the point that my daughters will ask me how to have the steak cooked if we go out to eat!
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Here's what THEY said:
We’ve been trained as a society to treat pink poultry like anathema. Some cooks even go so far as to overcook chicken on purpose.
But what if I told you some pink poultry is safe to eat? Would you believe me?
Amazingly, it’s true.
When I spoke to Dr. Greg Blonder, a physicist and co-author of Meathead: The Science of Great Barbecue and Grilling, he explained why some pinkness will never fade. And if no amount of checking the chicken’s temperature will assuage your squeamishness, he offered some tips to avoiding pink poultry before you even bring it home from the store.
What Causes Cooked Meat to Turn Pink?
“The majority of chickens sold in stores today are between six to eight weeks old,” says Blonder. Young chickens have hollow bones that are thinner and more porous than their older brethren. When cooked, “the purple marrow—so colored due to the presence of myoglobin, a protein responsible for storing oxygen—leaks into the meat.”
This reaction, in effect, stains the bone; the color of the meat adjacent to it will not fade regardless of the temperature to which it's cooked.
What about pink flesh nearer the surface? Certain cooking techniques—especially ones that use lower cooking temperatures, such as smoking—exacerbate the pink meat reaction. That pink smoke ring that’s a telltale sign of good barbecue? Myoglobin again. In fact, you don’t even need smoke to achieve that smoke ring.
Why is My Chicken Bloody In the First Place?
Actually, it’s not. Blonder notes, “all commercially-sold chickens are drained of their blood during processing.”
The pink, watery liquid you’re seeing is just that: water. The moisture that seeps from the chicken while it’s waiting for you to buy it mixes with that old rascal myoglobin, causing the pink “juices” that you see pooling around the packaged bird—it's called myowater, FYI.
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Good info Jack!
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Jack - I have to laugh - that was probably what I was being told during the conversation! Some of it was really familiar- thanks for the actual quote!