checking temps

I did not want to hijack the Pigtail Flipper thread so after reading the posts I am wondering what you guys "that do not like to poke your meat" do to check the internal temp of a roto chicken????

Your alot smarter then I am if you can put the probe in and not have the wire just wrap around the chicken. I know you don't just leave your Red Thermopen in the chicken. I ask because I did a roto chicken the other day and the first time I checked it it was at 155 but when I pulled the Thermopen out I got a geyser of juice for a second, stuff squirted about one inch outta the bird. I was a bit worried after that and luckily had to only check it one more time. The bird came out super juicy.

And my guess is that those that don't poke their meat don't use a thermopen?

bigabyte said:

Easy. I don't use a roto.:biggrin: Mostly because I don't have roto.:sad: And I do poke chicken parts. Whole or halves I stick a thermo in before cooking.:winking: Ribs I do the bend test.

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Thanks Chris, but I do have roto:-D so I do use roto.:-D:-D

I never even thought about poking a rack of ribs, no need, but most other stuff you want to know the internal temp.