Newbie Chicken Help

icz

Sorry, this is kind of long. I am new to grilling (and cooking meat for the most part -- reformed vegetarian) so forgive my ignorance!

On voyage 3 of my grill (did both salmon and pizza this week) We had kind of a chicken disaster today -- I spatched a chicken (started cutting it on the wrong side, ha ha, but corrected myself.) Used an inverted place setter with a drip pan on it, and then the grill on top. Got it to 350, and it seemed to take forever to get there. I checked the chicken's temp with an old probe thermometer at one hour -- not ready. Checked every 15-20 minutes, and then at 2 hours realized it must be my thermometer giving me grief -- checked the thermometer in boiling water and indeed, it was low by a good margin. Chucked thermometer and cursed (in a ladylike way.).

Intermission -- thunderstorm with lightening. And hail! Comfort 5-year-old and dog. Explain that dinner will be ready SOON.

So, pulled the chicken at 2:20-- thing is, it still had this pink tinge to it. Is that from the smoke? I think the problem is I think I am used to dried chicken out = done. I ate a wing, but decided to forego the rest b/c I am a bit of a germ-phobe. DH felt it was done and ate it happily and said it was delicious. So I guess my questions are -- is there any chance my therm is off on the egg? And, can grilled chicken cooked at 350 have a pink tinge to it? Finally, (slightly unrelated) does using a place setter - and perhaps one that has been left out in the rain-- make the temp come up much slower?

Any and all help is appreciated!

Fidel

There is certainly a chance your egg thermometer is off. Check it in boiling water and adjust by turning the nut behind the dial.

The chicken can have a pink tinge to it. If it was pink nearer the outside you were seeing a smoke ring. In all likelihood the meat was done if cooked for over 2 hours, even if cooked at 250*.

And finally, the platesetter will cause a delay in the egg coming to temperature - there is more mass to heat. The corollary is that it will hold temps better/longer once you get there. One that has been in the rain will not have much affect on that, the water will evaporate out quickly.

thirdeye

Yes to both questions.

Thermometers can drift from time to time. You should invest in an instant read one for measuring meat temperatures.

As a result of the smoke, chicken is notorious for having a pink tint to it. Brining (especially if you use any curing salts which have nitrates and nitrites) can make the pink color noticeable. Think of the difference in color of ham and pork roast....Other meats that are barbecued will have a definite smoke ring. On the first few cooks, many folks over cook poultry on a ceramic cooker, because they think with all that moisture, it can't be done.



If your instant read therm tells you the chicken is above 165°, it's safe to eat. I cook my white meat to 160°, planning on the carry over heat to allow it to rise while it's resting. My dark meat goes to an internal of 170° -175°. Always check in the joints, the leg/thigh joint is one that is often undercooked.



Another sure fire way to tell doneness is to watch the juices that will run out when you take the meat temperature. You want clear juices. If you aren't sure about their clarity, blot some up with a Scott towel. If it's even slightly bloody it will show up on the paper.

stike

it was pink on the outside, right? can't be raw outside but cooked on the inside. heh heh

maybe it was alittle pink on the inside. as long as you are above 140, you are ok. but the texture is better at 150-155 in the breast. most of us tend to like the temps in the wings and legs to be in the upper range, say 185, even higher. they firm up and dry out a bit, while still being moist.

i'm not going to give you any grief... you are trying chicken after being a vegetarian, so no need for anyone to brow beat you, is there?

sounds like you did it right, i jus t would do the spatchcock chickn without the platesetter. up on a higher raised grid if you can, around 400. it'll be done in an hour. with a platesetter is fine, too, but then it's a roasted chicken. you could go 500 with the platetter and you will be fine

Never Summer

I can relate to being a "reformed vegetarian"!

My mom (bless her heart) was a horrible cook - I didn't know meat could taste good - every meat we had turned to paper in your mouth (you chewed forever with no flavor - and had to finish every thing on your plate). The only part of steak I thought was any good was the fat. I gave up on meat a long time ago.

Thankfully, this really bothered my brother-in-law and he eventually showed me how good meat can taste - I've never gone back. The Egg only makes it better. Much better. :laugh: :silly: :laugh:

It is a bit of a learning curve as an adult - what do you do with this cut? What the heck is this cut?? What gets cooked slow, which ones do better with fast, high heat, etc.

This forum is a real life-saver for all those questions. And, they really, really, love meat!

Patty

icz

The pictures help a lot -- You gotta love people who have a library of pictures of the inside of a piece of chicken! (I am a food writer, believe it or not, and have thousands of pics of vegetables -- so I can relate!)

I never imagined chicken could look pink and still be done. It is my instant read thermometer that was off, I am pretty sure. I had problems with it a few weeks ago on a ham, but forgot. You guys rock!