Harry Soo's 145° chicken...thoughts?

cpw · 02-01-2013, 08:18 AM

On the BBQ central show the other day, Harry Soo was talking about how he's been cooking his chicken to an IT of only 145 degrees (and holding it there at that temp for 10 minutes), and the end result was that is was a completely different product than a breast cooked to 165.

So what do all you experts out there think about this? Safe? Genius? Stupid?

bigabyte · 02-01-2013, 08:23 AM

Mattmo · 02-01-2013, 08:24 AM

Not an expert, however that sounds DISGUSTING! I would think it would be slimy and stringy.. yuck!

Ron_L · 02-01-2013, 08:26 AM

The official recommendation is 165 for at least 15 seconds.

http://www.bbq-brethren.com/forum/sh...ad.php?t=81738

http://www.foodsafety.gov/keep/charts/mintemp.html

I've pulled them from the cooker at 155- 160 and then rested, but I think 145 is pushing it. Plus, I would think the texture would be off.

jrn · 02-01-2013, 08:35 AM

Did he say why exactly?

cpw · 02-01-2013, 08:44 AM

Quote:

Originally Posted by Ron_L

The official recommendation is 165 for at least 15 seconds.

http://www.bbq-brethren.com/forum/sh...ad.php?t=81738

http://www.foodsafety.gov/keep/charts/mintemp.html

I've pulled them from the cooker at 155- 160 and then rested, but I think 145 is pushing it. Plus, I would think the texture would be off.

He even mentioned that. He said that the FDA basically generalized all of their data and rounded up the number to be safe. He listed off a bunch of studies that were done to prove that the 145 number was still safe.

Quote:

Originally Posted by jrn

Did he say why exactly?

It was to produce a juicier, more tender chicken. I guess along the lines of a rare vs. a well done steak.

Jorge · 02-01-2013, 08:50 AM

Those papers are out there. Anybody cooking a thicker breast or thigh better be sure they know where they are temping.

bigabyte · 02-01-2013, 08:50 AM

As far as juicier and more tender, I am going to have to call BS. Chicken (and other meats) gets more tender at higher IT's, like 180 and such. Plus, since pretty much all chicken you can buy these days is pre-brined, or people brine chicken themselves, there is absolutely no reason that chicken cooked to 180+ tenderness will not be so juicy it dribbles down your chin.

Now, I've not done chicken like this, so I could be wrong. However, my own testing on many different meats has consistently shown that meats, even meats generally considered tough (like brisket) can be tender if cooked to rare or medium rare, but after that it starts to toughen up. At 145 you are definitely in the tough zone, and meat does not begin to soften up again until it hits around 180+.

So if he said it was tender in rare to medium rare temps, I would believe him but I would never eat chicken cooked to those low of temps. Once you pass those temps though, particularly when you hit temps over 140*, all experiences and testing I have ever done indicates that the meat will start to toughen up after 140* and stay tough until it starts getting over 180* where it loosens up (this goes for all beef and pork I have ever tested it on, both fatty and lean cuts).

K-Train · 02-01-2013, 08:54 AM

Mmmmm, salmonella.

thirdeye · 02-01-2013, 09:23 AM

I'll have to listen to that podcast because my first instinct is that something is foul here (not fowl

). Now, white meat is so radically different from dark meat and many folks will toy with 155° on white meat,.... but Harry is talking about competition thighs correct?

I would be afraid about the appearance/texture of the meat close to the bone and would think the risk of getting scored down would not be worth it....

cpw · 02-01-2013, 09:27 AM

Quote:

Originally Posted by thirdeye

I'll have to listen to that podcast because my first instinct is that something is foul here (not fowl

). Now, white meat is so radically different from dark meat and many folks will toy with 155° on white meat,.... but Harry is talking about competition thighs correct?

I would be afraid about the appearance/texture of the meat close to the bone and would think the risk of getting scored down would not be worth it....

Here's a link where he clarifies his temps and holding times: http://thebbqcentralshow.com/harry-soos-chicken-method/

Bludawg · 02-01-2013, 09:29 AM

It's only a matter of time before he kills somebody salmonella don't die until 160.

frognot · 02-01-2013, 09:30 AM

Sushi chicken mod

smokeisgood · 02-01-2013, 09:35 AM

Speaking as someone who lived through Salmonella poisoning from undercooked chicken years ago, I'm here to tell ya....I ain't eating it!!!

AZScott · 02-01-2013, 09:35 AM

It comes down to temp and the amount of time held at the temp for a food product to be safe. Harry is a pretty smart guy and I very highly doubt he would ever consider turning in a product that wasn't safe for the judges.

02-01-2013, 08:18 AM	#1
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Harry Soo's 145° chicken...thoughts? On the BBQ central show the other day, Harry Soo was talking about how he's been cooking his chicken to an IT of only 145 degrees (and holding it there at that temp for 10 minutes), and the end result was that is was a completely different product than a breast cooked to 165. So what do all you experts out there think about this? Safe? Genius? Stupid? __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

02-01-2013, 08:23 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	__________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-01-2013, 08:26 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	The official recommendation is 165 for at least 15 seconds. http://www.bbq-brethren.com/forum/sh...ad.php?t=81738 http://www.foodsafety.gov/keep/charts/mintemp.html I've pulled them from the cooker at 155- 160 and then rested, but I think 145 is pushing it. Plus, I would think the texture would be off. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-01-2013, 08:35 AM	#5
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Did he say why exactly? __________________ UDS, mini wsm

02-01-2013, 08:50 AM	#7
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Those papers are out there. Anybody cooking a thicker breast or thigh better be sure they know where they are temping. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

02-01-2013, 08:24 AM	#3
Mattmo Knows what a fatty is. Join Date: 12-30-12 Location: Sedalia, MO Downloads: 0 Uploads: 0	Not an expert, however that sounds DISGUSTING! I would think it would be slimy and stringy.. yuck!

02-01-2013, 08:54 AM	#9
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	Mmmmm, salmonella. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

02-01-2013, 09:23 AM	#10
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	I'll have to listen to that podcast because my first instinct is that something is foul here (not fowl ). Now, white meat is so radically different from dark meat and many folks will toy with 155° on white meat,.... but Harry is talking about competition thighs correct? I would be afraid about the appearance/texture of the meat close to the bone and would think the risk of getting scored down would not be worth it.... __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

02-01-2013, 09:29 AM	#12
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	It's only a matter of time before he kills somebody salmonella don't die until 160. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-01-2013, 09:30 AM	#13
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Sushi chicken mod __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

02-01-2013, 09:35 AM	#14
smokeisgood On the road to being a farker Join Date: 03-19-12 Location: Louisville,Ky Downloads: 0 Uploads: 0	Speaking as someone who lived through Salmonella poisoning from undercooked chicken years ago, I'm here to tell ya....I ain't eating it!!!

02-01-2013, 09:35 AM	#15
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	It comes down to temp and the amount of time held at the temp for a food product to be safe. Harry is a pretty smart guy and I very highly doubt he would ever consider turning in a product that wasn't safe for the judges. __________________ Little Miss BBQ