The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-16-2013, 07:44 PM   #1
Fatalis
Got Wood.
 
Join Date: 12-31-12
Location: CA
Downloads: 0
Uploads: 0
Default 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?
Fatalis is offline   Reply With Quote


Unread 03-16-2013, 08:04 PM   #2
TheKomoman
Got Wood.
 
Join Date: 01-13-13
Location: Skippack, PA
Downloads: 0
Uploads: 0
Default

Looking done doesn't mean they are done. What temp are you cooking with?
__________________
Large Big Green Egg, 18.5" WSM, Weber Genesis Silver
TheKomoman is offline   Reply With Quote


Unread 03-16-2013, 08:12 PM   #3
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

Ummm thighs are not white
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Unread 03-16-2013, 08:55 PM   #4
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

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.
Hoss is offline   Reply With Quote


Unread 03-16-2013, 10:35 PM   #5
smokiefrank
Looking for a meat flute to smoke.
 
Join Date: 06-19-12
Downloads: 0
Uploads: 0
Default

They were done dont sweat it. Even a little pink is fine. Scaremongers are everywhere.
smokiefrank is offline   Reply With Quote


Unread 03-16-2013, 10:55 PM   #6
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokiefrank View Post
They were done dont sweat it. Even a little pink is fine. Scaremongers are everywhere.
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!
Hoss is offline   Reply With Quote


Unread 03-16-2013, 11:35 PM   #7
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

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.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2013, 12:09 AM   #8
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

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
__________________
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!!
yelonutz is offline   Reply With Quote


Thanks from:--->
Unread 03-17-2013, 12:31 AM   #9
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Downloads: 0
Uploads: 0
Default 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!!!
__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
silverfinger is offline   Reply With Quote


Unread 03-17-2013, 01:49 AM   #10
yelonutz
is one Smokin' Farker
 
yelonutz's Avatar
 
Join Date: 06-02-07
Location: Chico, Ca
Downloads: 0
Uploads: 0
Default

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
__________________
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
yelonutz is offline   Reply With Quote


Unread 03-17-2013, 01:55 AM   #11
beercuer
Full Fledged Farker
 
beercuer's Avatar
 
Join Date: 02-28-13
Location: Riverside, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hoss View Post
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!
Good policy, Hoss-- More people wind up in the hospital each year because of tainted chicken than anything else. Moreover, there is an easy workaround to ensure moist chicken.

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.
__________________
Got beer???
beercuer is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:54 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts