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Chicken Fail
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jwc6160
Posts: 218
I was really looking forward to my first beer can chicken as I have done it a few times on my gasser. I pretty much followed the BGE recipe. Had the setter in and I had the egg around 375-400. It was about a 3lb bird. After over an hour and several jabs, I saw 170-180 pretty consistently after over 1.5 hours. Brought it in and started carving and it just didn't look right. I put it back on directly on the grate with the egg still above 325 for another 45 minutes or so. Brought it in and the breast looked good, but I was paranoid at that point and saw some pink in the thighs and legs. I tossed it.
So was I just paranoid? After almost 2 hours I was probably fine right?
So was I just paranoid? After almost 2 hours I was probably fine right?
Comments
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Temp is temp. Pink could be the smoke reaction with the meat creating a pink color on the surface. If your thermometer is good the temp doesn't lie. It's like math. Hard to believe it want way over safe.
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jwc6160 said:So was I just paranoid? After almost 2 hours I was probably fine right?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thermapen/reliable thermometer? Time and temp should've yielded a finished bird. Consider spatchcock approach. For me, better than beer can. Was probably fine.Sandy Springs & Dawsonville Ga
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pgprescott said:Temp is temp. Pink could be the smoke reaction with the meat creating a pink color on the surface. If your thermometer is good the temp doesn't lie. It's like math. Hard to believe it want way over safe.
How ow long should a 3lb bird take? -
Next time drink the beer and do a spatchcock, you will be glad you did. Bones down 400 direct, raised grid. One hour +/- BOOM!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@jwc6160, what exactly did you mean about the chicken not looking right? You mentioned pink. Was it a pink hue or more of a bloody pink?
Below is a link to an article about bloody chicken that might explain what you experienced.
http://www.hi-tm.com/Documents/Bloody-chik.html
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
What SGH said. That bird was coooooooked.Slumming it in Aiken, SC.
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You wasted a perfectly good chicken.
https://www.google.com/?gws_rd=ssl#q=why+is+cooked+chicken+red
EDIT: I read somewhere just yesterday that the red color has something to do with the young age at which they are slaughtering chickens these days. Can't find the article though.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yes, you were just paranoid.
Please don't do that again!
Cheers
Chris -
Carolina Q said:You wasted a perfectly good chicken.
https://www.google.com/?gws_rd=ssl#q=why+is+cooked+chicken+red
EDIT: I read somewhere just yesterday that the red color has something to do with the young age at which they are slaughtering chickens these days. Can't find the article though. -
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plumbfir01 said:people still do beer can chic?
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Here's a good article on beer can chicken. I think it's been posted here before
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
jwc6160 said:... After over an hour and several jabs, I saw 170-180 pretty consistently after over 1.5 hours. ... Yeah, I was poking the damn thing all over. I think I was good, but chicken just make me nervous.
To me, the wild card in this story is that something looked funny to you. You admitted that "chicken just make me nervous," so the most likely thing seems to me that you talked yourself into thinking there was a problem that wasn't there, because you're "nervous about chicken.
But if there was, let's say, something wrong with the chicken other than cooking it, like maybe it was spoiled before you put it on the Egg but somehow you didn't notice a bad smell, that'd be a horse of a different color. If you've cooked a lot of wonderful chicken and this one looked "off" to you, maybe you were right to pitch it.
For the next time, test your thermometer by measuring the temperature of boiling water. If you're pretty near sea level, it ought to be 212 or pretty darn near it. If your thermometer is accurate, test the next chicken deep in the muscle, several places, not near the bone, and if the breast is above 160 and the thighs are above 165, you're good to go -- after you take them off the grill, the temperatures will continue to rise several degrees. If you're nervous about chicken, by all means take them up to 170 or higher, but they'll be drier that way. -
Don't be scared man it's just a piece of meat. Trust your thermometer on this one. I'm honestly shocked with such a small bird you weren't half way to the often celebrated never imitated @Mickey well done wing recipe.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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I've done this before and almost tossed the bird. But it's done for sure. Actually happens to me most times I do a beer can chicken. Really freaks out guests for sure - but so tastyFormerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
Even though I've read the article/looked at photos I posted along with others, I have a hard time eating bloody chicken.
If the saying "We taste with our eyes first" is correct, I don't like it. Regardless of what the experts say, bloody chicken is not appealing.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
You do know it's not blood, right? The temp is the key. It's either done or it's not. Regardless of color.
http://amazingribs.com/tips_and_technique/mythbusting_chicken_is_done_when_juices_run_clear.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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