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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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03-16-2013, 07:44 PM | #1 |
Got Wood.
Join Date: 12-31-12
Location: CA
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Why is my chicken done at 159 degrees, thermometer is correct
I made some chicken, grilled em for 20-30 minutes (thighs and legs) the thermometer said it was 155-159 degrees F, so I was stubborn and cut into all the pieces and they were all white and done. So I then tested my thermometer in boiling water and it is only 1 degree off. The legs were a little tough.
I don't really get what happened usually I have a real hard time with getting temps right, it usually gets to about 155 and then after that it takes forever to increase. Any tips? |
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03-16-2013, 08:04 PM | #2 |
Got Wood.
Join Date: 01-13-13
Location: Skippack, PA
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Looking done doesn't mean they are done. What temp are you cooking with?
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Large Big Green Egg, 18.5" WSM, Weber Genesis Silver |
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03-16-2013, 08:12 PM | #3 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Ummm thighs are not white
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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03-16-2013, 08:55 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I always carry chicken legs/thighs to 175 I.T. or higher.I cook chicken breasts to 160 I.T.
In my opinion,NO,they were not done. |
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03-16-2013, 10:35 PM | #5 |
Looking for a meat flute to smoke.
Join Date: 06-19-12
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They were done dont sweat it. Even a little pink is fine. Scaremongers are everywhere.
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03-16-2013, 10:55 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Not scaring,just being safe.Legs and thighs will stand much more heat without drying out so why chance it?Ounce of prevention beats a pound of cure.I will eat darn near raw beef(not ground,unless I grind it) and pork pulled at 140 or above.Chicken,nope!
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03-16-2013, 11:35 PM | #7 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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if the meat didn't bleed then it was ok. chicken like anything else is done when its done and not always at a certain temp. temps are guides. i poke them in a few differant places and if the juice is clearish and not bloody, its done ! 160 deg seems cooked to me.
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george spam, can't live without it |
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03-17-2013, 12:09 AM | #8 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Remember, its not only temp. Its time at temp. Harry Soo was on BBQ Central show talking about chicken at 140 deg (+ or -) but he held it for 10 minutes. It was safe to eat according to FDA regs.
NUTZ
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Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! |
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Thanks from:---> |
03-17-2013, 12:31 AM | #9 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Why is my chicken done at 159 degrees, thermometer is correct
Webers grilling guide says that you should cook chicken to 165.
But, depending on how your cooking it can make a big diffrance on how it ends up. I cook all my chicken reverse sear style. If you cook it to 150 and then put it over direct heat to 165 your good!! But, If your cooking breasts. Cook them to 140 then sear them to 160 max or you will dry them out. And honestly, I pull breasts at 150. They are juicy and perfect!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 01:49 AM | #10 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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This is what I was trying to explain.
http://thebbqcentralshow.com/harry-soos-chicken-method/ I believe Harry was KCBS #1 in chicken for 2012 wasn't he Scottie? NUTZ
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Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 03-17-2013 at 01:50 AM.. Reason: add html |
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03-17-2013, 01:55 AM | #11 | |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Quote:
1. Flavor brine before cooking. 2. Slather with mayonnaise before cooking Forgive me. I speak up because I once spent over two weeks in a hospital and the consequences are a result for what appears to be the rest of my life. Admittedly though, it was either bad hot dogs or bad shrimp in my case.
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