Chicken not done at 170 degree

Shah

Hi all, 

I have my LBGE since Jan 05th ... loving it as expected!  I read that chicken drumstick would be best at 170 degree internal temperature, cooked at 350 - 400 degree.  I have tried it twice but both times, the chicken drum-sticks were not cooked all the way through (blood was oozing out) and I had to put them back on the grill for some time ... the drumsticks off course turned out great once I took them out the second time!! 

Quick question for you guys ... what internal temperature is best for chicken drumsticks/thighs at what temperature?

Thanks in advance!

Shah

Pasadena, CA/LBGE

Tjcoley

What temp probe are you using to check, and is it calibrated?

ksmyrl

I like my full size drumsticks at 180 or even 190. Now, I'm drowning them in buffalo sauce when they come off but this has become a favorite of ours. Drumsticks are always juicy. I go raised direct at 400 degrees. 20 d sticks take about 40 mins. Good luck and welcome.

BigWader

Welcome and congrats on the egg.

First question - what type thermometer are you using and has it been calibrated?

You can check calibration in a pot of boiling water on the stove (should be 212'F at sea level).

170 seems really cooked - sometimes the egg crisps the skin and all the juice is inside when you probe/cut it.

When you say bloody I'm guessing really pink juice (blood is thick).  I've also heard that depending on the freshness of the chicken can affect the juice colour.

If your thermometer checks out okay at 212 and you trust it your chicken is perfectly safe to eat at 170'F

butert

Make sure temperature reading is taken without touching any bones.

Shah

Thank you guys, for your quick response, appreciate it!

I am using the Thermoworks Pro-Series thermometer.  I did not calibrate it, assuming it came calibrated ... 

@BigWader - yes, pink juices were coming out of the drum-sticks ...  I will calibrate the thermometer to ensure the readings are correct ... 

@butert - I did ensure the probe was inserted into the meat of the biggest piece.

Looking forward to many many great cooks on the egg ... I already had successes with tri-tip and steaks but the drum-sticks are giving me headaches ... thanks for all your advise!

Shah

Thanks all for the welcome ... this forum is awesome!!  Have been reading a lot of the posts ... all the posts seem helpful!

Shah

@ksmyrl - My liking for internal temperature might be like yours ... 

Let's see what transpires from the calibration test and next cooks ... 

BYS1981

I do 180 got dark meat and never have any issues.

UrbanForestTurnings

Welcome. You can find a butt load of information here

gerhardk

I agree chicken legs can be technically over cooked but still moist and delicious.  Generally cook everything to temperature but chicken legs go on aroun 300 -325º F for two hours indirect and always come out pretty much perfect.

Gerhard

fishlessman

i never cook drums but with wings and thighs i like the texture better around 185 to 190. with these im cooking for texture, not for safety reasons. breast meat i shoot for low 160's. once the chicken is safe to eat its up to you to determine what final temp you want

blind99

There's not much blood left in a chicken at the grocery. A bunch of us mangled chickens this weekend in the throwdown to confirm this

A lot of people like their thighs cooked more than the breast but once you're above 165 you should be safe.

Welcome!

theyolksonyou

blind99 said:

There's not much blood left in a chicken at the grocery. A bunch of us mangled chickens this weekend in the throwdown to confirm this A lot of people like their thighs cooked more than the breast but once you're above 165 you should be safe. Welcome!

Yep, the only blood I found in mine came from my finger!

Welcome, sounds advice above.

blind99

@theyolksonyou‌ OW!! I hope you win this throwdown if only so you can make a rule for the next one - no sharp objects allowed for prep work

Chubbs

I have always done 160 white meat and 180 dark meat. Always have good results.

SmokeyPitt

Here is an interesting article:

http://www.thermoworks.com/blog/2012/02/bloody_chicken/

It could be perfectly safe, but it is not appetizing.  I usually try to get the dark meat to 180 or so.  FWIW- I found this to be worse when the chicken has been frozen.  I have cooked to 190 internal and still there was some red near the bones.  

gdenby

It is very likely that what you took for blood was actually fluids seeping from the marrow at the bone ends. This happens a lot w. factory chicken. Their bones are really thin, and when cooked the marrow in the leg bones expands and there is seepage. It only looks like blood.

Because poultry tend to be contaminated with salmonella, there is a lot of concern about cooking it to high heat. For safety reasons, this is not necessary. If the meat is above 145 for a few minutes the pathogens die off. The usual safe temperatures, 165 and above destroy the "bugs" in mere seconds.

I've tried sous vide chicken at around 150F. The inside of the breasts were still slightly pink. I didn't have and health problems, but I very much disliked the texture. So now I aim at at least 165, and legs and thighs seem fine even at 185.

pgprescott

gerhardk said:

I agree chicken legs can be technically over cooked but still moist and delicious.  Generally cook everything to temperature but chicken legs go on aroun 300 -325º F for two hours indirect and always come out pretty much perfect.

Gerhard

there's that elusive, murderous fork again. Can't believe they haven't caught up to him yet.