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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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02-18-2014, 08:37 PM
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#1 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Do Yall temp Chicken
Like Chicken Breasts on Grill - do yall check temp or just cut into it or what?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-18-2014, 08:39 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Temp. Absolutely.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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02-18-2014, 08:40 PM
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#3 |
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somebody shut me the fark up.
  Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I always temp it because i'm not a peeker...the lid aint coming off until it reaches temp.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-18-2014, 08:41 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yup, about the only meat I religiously temp.
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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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02-18-2014, 08:42 PM
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#5 |
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Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Yessir. I dont play with chicken or turkey
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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02-18-2014, 08:43 PM
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#6 |
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On the road to being a farker
Join Date: 07-10-10
Location: Ohio
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I temp everything since I got my thermapen. Meat, beer, air, you name it.
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LBGE, Lang 60 Delux, Acorn Kamado, HBT smoker, Blackstone Pizza oven & griddle, Cajun Fryer. |
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02-18-2014, 08:45 PM
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#7 |
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Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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10 4
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02-18-2014, 08:47 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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165 for breasts ? what for thighs or Qtrs?
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-18-2014, 08:49 PM
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#9 |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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If it's grilled boneles skinless I'll poke or cut it. I've gotten good with timing whole chickens and parts, but still test as a double check.
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Let's all just calm down and smoke a fatty |
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02-18-2014, 08:49 PM
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#10 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Temp, 155 inner thigh and we are well into safe zone, and juicy!
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Hold my dang beer... |
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02-18-2014, 08:53 PM
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#11 |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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175 for 1 sec. For dark meat. You can go lower but than it should be held there for the needed time.
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Let's all just calm down and smoke a fatty |
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02-18-2014, 08:54 PM
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#12 |
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Babbling Farker
Join Date: 06-13-13
Location: pa
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I temp it then once at temp I cut it. Can't be too safe for poultry. 165 for breasts and the thighs are done too.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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02-18-2014, 08:55 PM
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#13 |
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Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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165 for everything. I pull at 160
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02-18-2014, 09:05 PM
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#14 |
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Full Fledged Farker
Join Date: 08-06-13
Location: Overland Park, KS
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I always use my thermapen
 I do 160 for breast. 180 for thighs.  The dark meat is done at 160 BUT you need the higher temperature to break down the ligaments in the dark meat. It will still be moist due to the fat in the thights  e_Good luck!!
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Smoker - Rebel 28 Smoker Temp Control - Cyber Q Maverick Redi Chek Thermapen- [COLOR="Red"]Red[/COLOR] BBQ Team - Cool Blue Q Grill - Weber SUMMIT E-670 KCBS member and CBJ |
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02-18-2014, 09:08 PM
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#15 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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I pull breast at 160... keeps them juicy. Then I rest them for a few.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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