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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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Old 02-18-2014, 09:37 PM   #1
SmittyJonz
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Default Do Yall temp Chicken

Like Chicken Breasts on Grill - do yall check temp or just cut into it or what?
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Old 02-18-2014, 09:39 PM   #2
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Temp. Absolutely.
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Old 02-18-2014, 09:40 PM   #3
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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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Old 02-18-2014, 09:41 PM   #4
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Yup, about the only meat I religiously temp.
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Old 02-18-2014, 09:42 PM   #5
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Yessir. I dont play with chicken or turkey
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Old 02-18-2014, 09:43 PM   #6
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I temp everything since I got my thermapen. Meat, beer, air, you name it.
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Old 02-18-2014, 09:45 PM   #7
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Old 02-18-2014, 09:47 PM   #8
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165 for breasts ? what for thighs or Qtrs?
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Old 02-18-2014, 09:49 PM   #9
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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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Old 02-18-2014, 09:49 PM   #10
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Temp, 155 inner thigh and we are well into safe zone, and juicy!
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Old 02-18-2014, 09:53 PM   #11
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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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Old 02-18-2014, 09:54 PM   #12
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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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Old 02-18-2014, 09:55 PM   #13
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165 for everything. I pull at 160
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Old 02-18-2014, 10:05 PM   #14
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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 thightse_
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Old 02-18-2014, 10:08 PM   #15
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I pull breast at 160... keeps them juicy. Then I rest them for a few.

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