My brother, I'm kind of busy and short on time at the moment. But when time allows, I will write volumes on your question if someone else doesn't answer it. 

Yep, they're raising, plumping, and moving chickens so fast, around 6 weeks or so.  Their bones aren't mature, and marrow is what you see, that leaks into the surrounding meat.

It's not the cooker, and all in your head(fear).

It. Is. Normal

new normal, to be sure. About ten to fifteen years. You can avoid it if you buy farm-raised mature birds. But they are very different than the commercial breed. 

To be honest, i am betting that you're actually suffering from the tendency to over think things now that you have a BGE. it's actually normal. 

I inspected every thing, every step, researched, asked questions like "how do i cook a burger? Time and temp please!"

then i realized the frigging thing was just a grill. 

Or, an oven or smoker, depending on the set up. 

And all the worry vanished

the food does not know what brand of cooker it's in. It doesn't even cook much different than on other cookers. just easier to control temps, and more flexible. 

That chicken is normal and safe and flavor unnaffected. The industry is in a tight spot because people want fat cheap birds. Raising them for only a couple months (instead of six months) costs much less. And they breed them so the things can barely walk. 

And we expect cheap meat (we have no right to). So, immature bones

the industry would love a way to fix that. 

The losses from people getting their money back, when they freak out and see 'blood', are still outweighed by the profits 

same for cryo stink. Allows stores to sell meat a month or more longer than previously. But once a week someone returns a sulfur smelling pork butt. 

Still a win for the meat packers

if you cook it longer to a higher temp, that red will go grey/brown. But you risk dry meat. You probably don't overcook chicken anymore since the preachment on this forum about temps. That could play a part. 

But it's still safe

I am thinking of trying to find a supplier of real birds ones that are allowed to walk around, eat real food and grow at reasonable rates. Food should taste good. Young factory farmed chicken is just boring. 

You really tossed out the whole bird?

DPM does not make the meat unsafe to eat. Just means you have to spoon on more sauce so your brain doesn't tell you to go "eeeewww"

First time I had run into it or even heard of the condition. Had the same feeling as when I saw bloody veins in the chicken I just cooked to perfect temp. Really gross and nasty looking. Doesn't really matter they say it's safe to eat. My brain just screams WRONG. I didn't even check the other breast I was so disgusted with the whole thing. Now that I know what it is, may look for good meat in the other breast but IMO sauce ani't gonna cover that up.  What's the world coming to ?

HeavyG said:

You really tossed out the whole bird?

DPM does not make the meat unsafe to eat. Just means you have to spoon on more sauce so your brain doesn't tell you to go "eeeewww"

@HeavyG

If that was directed to me, I didn't eat it.  I believe I stripped the meat and gave it to the dog.

In my brain I know it's safe - this one had just too much of it for my liking - it seemed to go through the whole bird.

If you brine your bird overnight in water and two teaspoons of pink salt (curing salt) it will get rid of that blood spotting.

@gmac - Oregon disease it is, been discussed here before. Same with the issue of marrow bleed. Snatching helps the bleed, but nothing cures Oregon. 

The salt is added to 1 gal of water and then add more water if needed to cover the bird. Overnight it will draw the (blood) out of the bones. It works on any chicken pieces. Good luck my friend.