Eating Pink Chicken?

[Jaxon]

Saw this today on FoxNews.com:

Is it ever ok to eat pink, bloody poultry meat?

http://fxn.ws/29jSazD

[smokeasaurus]

I always cook my chicken a little extra. It is something that is just ingrained in me..............

[Pappymn]

I eat what my thermapen tells me is safe

[tomcrete1]

I eat what my thermapen tells me is safe

X2!

[RAD]

I don't even mess with it. Pink isn't done. Smoke pink is different and we all know what to look for

[ACW3]

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

[Pappymn]

Just had some perfect 145 degree pork chop

[teesquare]

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.

[rwalters]

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

[muebe]

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

[TMB]

Have to be with Kimmie on this,   Well done or nothing for yardbirds

[sparky]

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.

[smokeasaurus]

I brine or inject my chicken so it won't be dry when I "overcook" it 

[TwoPockets]

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.

[Smokin Don]

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