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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-17-2013, 03:14 PM | #1 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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Chicken Thigh Question: (175 and still bloody?)
So I've been getting the foster farms packs of chicken thighs they have at costco. The price is ok and the convenience of having the 3-4 thighs in a pack is pretty sweet.
Anyhow, last few times I've either smoked or grilled them, the internal temp says they are done (170-180) and after I cut one up for my little boy there is an unusually high amount of blood around the bone and say about 1/2" away from it. Juices are nice and clear everywhere else. Is this normal? |
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02-17-2013, 03:20 PM | #2 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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02-17-2013, 03:20 PM | #3 |
Got Wood.
Join Date: 01-24-13
Location: Hertford, NC
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I thought dark meat was done at 185????? Either way, shouldnt be bloody at 170. How are you taking temperature and are you sure of the temp at the bone?
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02-17-2013, 03:56 PM | #4 | |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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Quote:
As far as how I do it, I slide the probe parallel to the bone about 1/2" away. I usually do it to 2 of the pieces just to make sure I'm fairly consistent. |
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02-17-2013, 04:02 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Do you let the meat come to temperature or put it on cold. If you have a refrigerator cold bone going on, 1/2 inch is enough that the reading is off for next to the bone.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-17-2013, 04:08 PM | #6 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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I let it sit out of the fridge for a while before putting it on.
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02-17-2013, 04:09 PM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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There is a blood vein that runs along side the bone.
If the chicken was not bled properly, which most of them are not, it will hold quite a bit of blood and can not be cooked out. I got a DQ because of this for thighs that temped at 175-180 + because the blood was still there. For chicken prep, either in comps or at home, I take a moment and run a knife along there. Remove the vein with tweezers and cook on. Just "ugly", not unsafe. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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Thanks from:---> |
02-17-2013, 04:10 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Are you grilling or smoking? You know that chicken gets a pink bone and sort of a smoke ring at the bone when it is smoked?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-17-2013, 04:33 PM | #9 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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02-17-2013, 04:36 PM | #10 | |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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Quote:
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