|
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. |
|
Thread Tools |
11-24-2013, 08:42 PM | #1 |
is One Chatty Farker
Join Date: 08-01-10
Location: Roseville, CA
|
Why Is My Chicken Pink?
I do chicken at 375* to 400* in a Primo, to a breast IT of 170*, thigh usually 180*+ and the skin is crisp and brown. I always double check different parts of the chicken with the Thermapen. I know the meat is done, well. Thing is, there's always pink meat around the joints and sometime raw looking blood. I'm sure it's all cooked, but why do I get this color? Is this normal or am I kidding myself about the doneness of the meat?
__________________
NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal. |
|
11-24-2013, 08:45 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
It's because in poultry there is more myoglobin in the working muscles (dark meat area).....Dude you got smoke ring! ))))
__________________
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] |
|
11-24-2013, 08:48 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
It happens and will not hurt you I notice it on birds that I have brined that where enhanced.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
11-24-2013, 08:49 PM | #4 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
|
Must be a hen.
|
|
11-24-2013, 08:54 PM | #5 |
Knows what a fatty is.
Join Date: 09-30-09
Location: Farmington, NY
|
If juices run clear it is cooked. If juices are pink, not cooked. Sounds like it's smoke ring, which is good!Check temp, u should be good!
__________________
Dick's BBQ KCBS/CBJ [url]www.bbqdicks.com[/url] Custom built 6 rack rotisserie stick burner Custom built pellet burn insulated vertical Custom built charcoal gravity feed vertical Backwoods Party Weber 22" WSM Weber kettle BBQ Gurus |
|
11-24-2013, 09:05 PM | #6 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
Quote:
To prove it, probe your next chook when it is hot but long before it nears being cooked. The juices run clear. That being said, it is still a rule that many people follow with common sense checking when the chook IS cooked, and no harm, no foul.Nyuk nyuk. Myoglobin answer it likely, and true what Blue says, once you hold at 55C for 8 minutes you are safe and the truth is, American beliefs on safe temperature are waaaaaay over how a few hundred billion people out here eat chicken. Seriously doubt you have anything to worry about. Hell, I TARGET blood flecks(myoglobin) along joints and bone and always overshoot!
__________________
Hold my dang beer... |
|
|
Thanks from:---> |
11-24-2013, 09:08 PM | #7 | |||
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Quote:
Quote:
Here is an excellent article from Amazing Ribs that describes what Darita is seeing... http://www.amazingribs.com/tips_and_...run_clear.html Quote:
__________________
"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 |
|||
|
11-24-2013, 09:10 PM | #8 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
|
If it's at the joints and close to te bone it's not a smoke ring. Smoke ring would be under the skin close to the surface.
__________________
Rick |
|
11-24-2013, 09:24 PM | #10 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
That would be correct...the discolored juice in the joints is not a worry when the temp is right and the pink that can be deeper in the meat from the outside in near the joints is myoglobin caused.
__________________
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] |
|
11-24-2013, 09:47 PM | #11 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
THANKS Ron..... |
|
|
11-24-2013, 10:01 PM | #12 |
Got Wood.
Join Date: 11-09-13
Location: baltimore
|
Around the dark meat of chicken there is alot more blood vessels and such and you will almost never be rid of all of it, it is perfectly fine to eat if the IT is right.
|
|
Thread Tools | |
|
|