Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: sb2_7 on March 24, 2015, 10:39:45 PM
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I cooked a chicken on the PBC tonight. Re used a little less than half a basket of KB from previous cook and filled the rest of the basket with new KB. Temp started at over 400 and then seemed to settle at 320 -310. I had one rebar out. Total cook time was about 1.5 hrs.
I had a question about chicken cooking temperatures. I cooked this bird until it was 160 -170 in thigh and breast. When i began cutting the chicken i noticed that some of the juice was pink and i even saw a couple of RED drops. While cutting the chicken it all seemed cooked to me.
I went ahead and ate it so we will see if ill be around to cook another one later!!!! ??? ??? :)
I took a pic of the pink juice. Is that showing that the chicken was under cooked or is this just something that happens even when you cook the chicken to the recommended temp?
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If you trust your measurement device, then no worries. All young birds today have under-devoleped bones that show pink.
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Pappy is spot on. I usually do my chicken 2 hours to play it safe. Your temps are fine. Maybe an extra thermometer for a warm and fuzzy??
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Assuming your thermometer is working properly, you're fine. Chicken does some funny stuff when you smoke it. It will get pink around the bones from the chemical reaction with the smoke and even some spices. However, your cook time seems a little short given part of the fire was recycled. Test your thermometer just in case.
Hub
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DISCLAIMER: Do not try this at home.
You'll be just fine. I cook mine to 150 then take it out. By the time it's rested, residual heat gets it to 155 - 160.
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Someone (besides me) needs to tell my wife about "pink" chicken. Have heard this for years and have a difficult time convincing her! Show her temps all the time, but she still has reservations about eating it, SO, I cook it to a higher temp--usually at least 170 before I take it off. And she's the white meat eater. Doesn't do any good to tell her how dry it's going to be! I get the thighs and legs, so it's OK at those temps.
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Someone (besides me) needs to tell my wife about "pink" chicken. Have heard this for years and have a difficult time convincing her! Show her temps all the time, but she still has reservations about eating it, SO, I cook it to a higher temp--usually at least 170 before I take it off. And she's the white meat eater. Doesn't do any good to tell her how dry it's going to be! I get the thighs and legs, so it's OK at those temps.
Here's a good, quick write-up from a trusted source: http://www.extension.org/pages/65580/what-color-should-properly-cooked-chicken-be#.VRaPBWd0zIU
Hub
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Another common reason for pink around the bones is due to the commercial chicken breeds being raised these days. They grow so quickly, and are now processed at such a young age (some as young as 4 - 6 weeks), that their bones are soft and marrow can leech through while they cook, causing a dark pink/red color.
It took my Mom, and sister both a couple years to get used to my smoked turkeys/chickens having pink from the chemical reaction and around the soft bones, when cooked to 165°.
Here's are a couple more articles from the USDA about the chemical reaction Hub mentions, and the soft bones:
The Color of Meat and Poultry - Sections 13 thru 16 (http://www.fsis.usda.gov/wps/wcm/connect/e8dad81f-f7fc-4574-893e-bae20cf8b215/Color_of_Meat_and_Poultry.pdf?MOD=AJPERES)
Is Pink Turkey Meat Safe (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/ct_index)