pc farmer
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Yuk. Pink chicken.
- Thread starter pc farmer
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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".
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".
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.
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.
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
- May 12, 2011
- 22,172
- 7,150
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.
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
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
smokingjamaican
Newbie
Gee, Adam. I have yet to try this and you might just have pushed me over the edge.
Points for inspiration.
Disco
Points for inspiration.
Disco
pc farmer
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Yup, I love the Briner. The disk keep meat under the brine with interlocking grooves.
Thanks Disco. Cant believe you never tried this.
pc farmer
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★ Lifetime Premier ★
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