Screwed THAT up...

[Doug Crann]

Just the 2 of us. Neither one of us like most of the "traditional" holiday food. Decided to make a Spatchcock Chicken. Apparently I didn't get the tamp probe in far enough. ThermoWorks read 168*. To bad it was still bloody...

 

[Fwismoker]

It was most likely a young chicken and the bone cartilage isn't completely formed. Nothing that will make you sick but I understand how it can be disconcerting.

 

[BeerBQ]

You didn't mess anything up. You just gave it some smoke so you could pull the meat off how you want and finish it in a skillet.

I'm with FWI, though. I've had chicken thighs come at around 175-180 and still have red in them.

 

[Teleking]

Walk away from the remote probes and learn to cook old school. Technology didn't exist back in the day. Let it go. Spatched turkey on the drum 275 ish and didn't check temp till 3 hours in. 145 let it ride.

 

[MAB52]

Yeh, done that a time or two, wife just puts it in the oven and finishes it off.

 

[mchar69]

In a Turkey thread, the 'twist the leg' test is mentioned.
It works on chicken perfect - if you can twist the leg basically off -
the chicken's done.
Not a fan of that on big turkeys because sure, the leg will be done, but the breast dry as a dog if you go that far. UNLESS you foil the breast
to slow the cook. Pull off the foil to brown up the skin very late in the cook.

 

[Doug Crann]

This thing was definitely undercooked, it was bloody and chewy.

 

[retired trucker]

Sounds like time to treat the dogs with some fresh chicken! :redface: Not to fret over, we have all had similar catastrophes with our cooks. Finish it in the oven as suggested above. At least it was chicken, and not a brisket. $$$$

Omar

 

[Doug Crann]

Walk away from the remote probes and learn to cook old school. Technology didn't exist back in the day. Let it go. Spatched turkey on the drum 275 ish and didn't check temp till 3 hours in. 145 let it ride.

Wasn't a bad probe....more like a bucket headed operator. Just annoyed that I screwed up.....again....

 

[dadymat]

Walk away from the remote probes and learn to cook old school. Technology didn't exist back in the day. Let it go. Spatched turkey on the drum 275 ish and didn't check temp till 3 hours in. 145 let it ride.

just curious. what is the difference of using a probe therm and using the one you are using? just being remote?

 

[DouG M]

Just throw it in the oven on cook sheet @ 400 till it is done. IMO DouG

 

[smoke ninja]

Sounds like time to treat the dogs with some fresh chicken! :redface: Not to fret over, we have all had similar catastrophes with our cooks. Finish it in the oven as suggested above. At least it was chicken, and not a brisket. $$$$

Omar

I screwed up more bird than i ate at first
Id always burn the outside trying to sear the skin. Oh and o fell asleep on a $50 prime brisket last week so it can happen, even to the best :becky:

just curious. what is the difference of using a probe therm and using the one you are using? just being remote?

Nothing ole tele kink is just a bit of a negative guy.

Wasn't a bad probe....more like a bucket headed operator. Just annoyed that I screwed up.....again....

When temping something stick the probe a little further in then you need to, let it settle in, then slowly draw it back out checking for the lowest #. With birds do a few spot checks (at least breast and thigh) and watch for those bones, they'll give you a false reading

 

[DaveAlvarado]

If you don't have one already, buy a Thermopen. I use the leave-in remote probes as a general guideline at best. I don't trust anything until I've poked it in several places and at different depths with the Thermopen to be sure.

 

[Decoy205]

If you don't have one already, buy a Thermopen. I use the leave-in remote probes as a general guideline at best. I don't trust anything until I've poked it in several places and at different depths with the Thermopen to be sure.

With poultry this is how I like to handle.

 

[Bludawg]

I'm in the Teleking camp. I did a spatchcocked chicken on Wednesday for pulled chicken to make a big pan of Chicken & Dressing. Got Bubba up to 350-375 let it rip 2 hrs nice mahogany crispy skin I use the leg roll method to tell when it's done.

 

[Big George's BBQ]

You dont learn unless you try and make mistakes My father use to bring turkey off the grill that use ti scream when he tried to cut it I am sure it ended up being good