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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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10-15-2006, 08:01 PM | #1 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Hey Josh... (smoke ring illustrated)
I didn't want to hijack the "what's cooking" thread so I posted this here for you. If you want a good idea of what a smoke ring is, look at this thread:
http://www.bbq-brethren.com/forum/sh...ght=smoke+ring If your chicken was pink on the outside, that's OK. If it's pink on the inside, that's not good. An instant read themometer will help you determine if your chicken is done or not. The smoke ring is a reaction of the meat to nitrates in the smoke. The reaction stops once the meat reaches 140 degrees. If you want a more distinct smoke ring, be sure the meat's still cold when it goes in the cooker (or use Tender Quick, but that's a different story). That way, it's exposed to the smoke longer before it reaches the temp where smoke ring formation ceases. HTH, Kirk.
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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10-15-2006, 08:28 PM | #2 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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chicken will sometimes pick up a pink color near the bone even though it is done. it still to most people will look undercooked. Ive seen it in numerous bbq joints and have people question my chicken sometimes. Ive even over cooked chicken in the beginning because of this. But using a instant read thermo u can get pretty accurate on them. u want it 160 in the breast and 180 in the thigh i believe.
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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10-15-2006, 08:43 PM | #3 | |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Quote:
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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10-16-2006, 01:43 PM | #4 |
is Blowin Smoke!
Join Date: 07-21-06
Location: Valley, Nebraska
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Same here on the chicken it can get pink close to the bone but it is still done. the thermometer does not lie.
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Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ |
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10-16-2006, 01:50 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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One additional concern at times is "bloody looking" fluid close to the bone.
If it looks raw or bloody close to the bone, do the paper towel test. Using a clean paper towel--soak up a bit of the juices. If it is red on the towel, it is blood and needs to be cooked some more. If clear--done. Eat and enjoy the moist chicken. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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10-16-2006, 02:21 PM | #6 | |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Quote:
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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10-16-2006, 08:13 PM | #7 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Usually have pink
I have found that my chicken will tend to have both a nice smoke ring and also be pink near the bone. I cook thighs and legs and use an instant read digital thermometer, but trust the clear juices method the most.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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10-16-2006, 08:59 PM | #8 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I tend to see more of a red center on chicken that has been frozen rather than fresh chicken. Your thigh bone, for instance will be more purple if the chicken was frozen, too.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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