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Chicken question
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John,
I cook them to 180° internal temp. If you can't measure temp then until the juices run clear. I have had to poke the meat to get the juice to run.
The pink/red you may be seeing could be smoke effect on the chicken.
kent -
Chicken can be done and still look undercooked.
Here's an article explaining: http://www.hi-tm.com/Documents/Bloody-chik.html -
ikt's a different pink.
if it's around the bone, that's from being frozen. if it's in the meat, it's the smoke ring, formed just as it doesn in pork.
go by temp. if it's to temp, it's safe.ed egli avea del cul fatto trombetta -Dante -
go by temp when in doubt. pink on chicken legs doesn't mean undercooked.
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Generally, the pinkness is smoke related. Because the Egg produces chicken that is moister than folks are usually used to, the combination of both (pink and moist) sometimes leads them to believe it's not fully done.
The sure test is to blot the meat with a paper towel. Blood will leave a trace color. Clear juice will just appear wet.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Definitely does not mean it is not safe.
Most of the time, my chicken is pink, however this is towards the outside of the meat. This means a penetration of the smoke.
In fact, I never really knew how BBQ restaurants got this in the ribs until I got the EGG.
Greg -
John R,[p]Your answers can be found:
[ul][li]here[/ul]
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