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Why are my chicken legs bloody? - Page 2

post #21 of 25
Thread Starter 
I appreciate the different viewpoints. I have concluded that I am not yet good at cooking chicken. I made some breasts the other day and not that great.

I do keep notes for my long smokes, but good idea on doing it for all my cooks.
post #22 of 25
Drums and quarters on the bbq I always cook so long, and often still have blood. Me, I eat it. My wife does not. I'm not dead.
post #23 of 25
Try breaking the leg bones with the back of a knife before you cook em one good break and the blood goes away
post #24 of 25
Thread Starter 

Thanks for the tip.

 

Chris

post #25 of 25

Seems an age old problem is coming up again.

 

I remember way-back-when most people in my area had not experienced smoked meat.  The pork coming out of the smoker looked raw to them.

 

Then the problem with young chickens and a little red around the bone. Having said that I like my thighs closer to 175 just for the texture.

 

For me?  No use beating this horse again?

 

It happens even when the meat is safe and everything has been done right.

 

No time here to try to convince the non-believers. 

 

Good luck and good smoking.

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