or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Yuk. Pink chicken.
New Posts  All Forums:Forum Nav:

Yuk. Pink chicken. - Page 2

post #21 of 34
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks tasty!

Thanks
post #22 of 34
Tasty meal.

I get the same "it's not done" when I smoke whole birds: because of the smoke ring. Of course the meat should be pink closer to the bone, not outside (when is undercooked), but with a meal on the plate, who has time for "basic cooking lesson".
post #23 of 34

Man oh man that looks fantastic! 

 

I've never cured a bird, either chicken or turkey.  Might have to do that.  

 

A local BBQ joint has a sign at each table saying "Our BBQ chickens have pink meat due to our smoking process.  The meat is cooked and safe to eat."  (I'm paraphrasing but that's the message). 

 

I do add a little Prague Powder #1 to all my poultry brines, like 1 tsp for two gallons, along with the other ingredients.  Gives the bird just a hint of the cured taste without the pink issues.   

post #24 of 34
That's looks awesome and I love the high heat rotisserie cooking. Haven't cures a bird in a while. Definitely have to to so one
post #25 of 34

I need to cure a bird.. :drool

 

:points:

post #26 of 34

Adam that looks great,I would have a hard time convincing people it was cooked. Points

Richie

post #27 of 34

I was incharge of and served a Senior Luncheon as a student. We invited the local retirement home Senior Citizens to enjoy a free lunch. The menu was German Roladen. Thin pounded Beef top round cutlet, layered with Bacon, Onion. Pickle Spears and Mustard. The Rolls were seared and then Braised for 3 HOURS in a Wine sauce until fork tender. The Cure in the Bacon caused a Pink Ring in the Beef. :icon_eek: I spent a good part of the afternoon explaining to those sweet Old Folks that, " the Pink is from the bacon and the Meat was Fully Cooked. " 

 

It is a shame that Commercially raised and processed Chicken and Turkey is contaminated and makes us so paranoid. Like Duck, Phesant ant Quail, if it was raised and handled properly, there would be no isse eating Chicken Pink. Leg meat is strinky under cooked but Chicken and Turkey Breast would Never be Dry if we could cook to 140-145 and not worry about it...JJ 

post #28 of 34
Quote:
Originally Posted by Chef JimmyJ View Post
 

It is a shame that Commercially raised and processed Chicken and Turkey is contaminated and makes us so paranoid. Like Duck, Phesant ant Quail, if it was raised and handled properly, there would be no isse eating Chicken Pink. Leg meat is strinky under cooked but Chicken and Turkey Breast would Never be Dry if we could cook to 140-145 and not worry about it...JJ 

 

Well said Chef!

post #29 of 34
post #30 of 34
Quote:
Originally Posted by SmokingJamaican View Post
 

 just saw this ...https://www.amazon.com/The-Briner-TB1101/dp/B009HHTEDQ

That looks like a useful briner with the immersion disk.

post #31 of 34

Gee, Adam. I have yet to try this and you might just have pushed me over the edge.

 

Points for inspiration.

 

Disco

post #32 of 34
Thread Starter 
Quote:
Originally Posted by Wade View Post
 

That looks like a useful briner with the immersion disk.

 

 

Yup, I love the Briner.   The disk keep meat under the brine with interlocking grooves.

 

 

 

Quote:
Originally Posted by Disco View Post
 

Gee, Adam. I have yet to try this and you might just have pushed me over the edge.

 

Points for inspiration.

 

Disco

 

 

Thanks Disco.   Cant believe you never tried this.

post #33 of 34
Quote:
Originally Posted by c farmer View Post
 

 

 

Thanks Disco.   Cant believe you never tried this.

Har! It has been on my to try list forever but just never came to the top.

post #34 of 34
Thread Starter 
Quote:
Originally Posted by Disco View Post

Har! It has been on my to try list forever but just never came to the top.

Bout time it gets moved to the top.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Yuk. Pink chicken.