The BBQ BRETHREN FORUMS. - View Single Post - Chicken Thigh Question: (175 and still bloody?)

El Ropo · 02-17-2013, 03:20 PM

I've seen this before. I like to cook dark meat parts to 180 plus. Not the best solution, but it works for me.

Another trick I like when cooking chicken leg quarters. Slice the joint between leg and thigh to allow the juices/fat to escape during cooking. All common sense tells you this is a bad thing to do, but it works great.

02-17-2013, 03:20 PM	#2
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I've seen this before. I like to cook dark meat parts to 180 plus. Not the best solution, but it works for me. Another trick I like when cooking chicken leg quarters. Slice the joint between leg and thigh to allow the juices/fat to escape during cooking. All common sense tells you this is a bad thing to do, but it works great. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)