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Smoked Thunder Chicken

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  • Tally
    Former Member
    • Jul 2014
    • 122
    • Safford Az

    Smoked Thunder Chicken

    Since finding amazingribs.com I have learned so much about cooking meat and have tried many recipes from this site. Also,
    with time and practice I have made the techniques suggested here the back bone of my cooking. One recipe that I have not tried is the smoked S & F turkey. I have made S & F chicken numorous times and I aboslutely love it. Each time I cooked tthe chicken to 165 on the breast/wings and 170+ on the legs/theighs. The problem is some pieces still have pink meat sometimes of coarse. I have learned that color does NOT kill bacteria heat does so I don't hesitate eating it because I know it's safe because I hit the correct temp. I know the turkey recipe on amazingribs has to be a knock out and I really want to do it this year for thanksgiving this year. I fear an all out riot will go down if there is any pink spots in the meat. What is the best way to explain this to hard headed traditionalist folks?
    Last edited by Tally; August 3rd, 2014, 10:01 PM.
  • Huskee
    Pit Boss
    • May 2014
    • 14549
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Smoke ring! Smoked chicken and turkey will always have pink.

    Comment

    • Tally
      Former Member
      • Jul 2014
      • 122
      • Safford Az

      #3
      Myoglobin in fowl/poultry to most people is like living through one of the "Saw" movies!

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14549
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Agreed. We're groomed to believe pork and chicken must be well over well done to be safe, but it's not entirely true. In the technologiocal era of good digital thermometers we can cook to the safe level and know it's safe, but convincing those w/o this knowledge may be tricky.

        Tally this page http://amazingribs.com/tips_and_tech...run_clear.html will give you all the ammo you need to put your guests at ease! Meathead has overcooked chicken to 175 and it still had pink juice/purple bones. This color can come from the chicken/turkey being young when slaughtered, when the bones haven't fully calcified and whitened.

        The pic below was from the link above, from chicken cooked to 180*, well past well done.


        Make sure your meat is cooked to 165 at the coolest spot, (the safe level at which pathogens are dead) with an accurate thermometer. Make sure it has smoke flavor. Blame it on the smoke ring! Legs and thighs can go to 170-175 (technically overdone) and still be moist and ...get ready...pink! Happens every time I smoke chicken. My wife is yet to be convinced the pink smoked thigh meat is ok. Thighs are my favorite part so I don't mind gobbling them up while she eats the LESSER DONE (165) breast and has no issue because they're white. None of us have ever gotten sick, because it's all safely cooked to USDA's specs or above.

        Comment

        • _Keith
          Former Member
          • Jul 2014
          • 187

          #5
          I run into the same problem. Rather than try to convince 20 people that I'm not going to kill them, I simply lie: I pre-slice the turkey and stay clear of the bones. I don't use Meathead's method to slice the breast; I use the more common slice, which makes it easy to stay away from the bone. I slice the legs and thighs in the kitchen and serve the dark meat all on one plate. If anyone complains because they can't make like King Henry with a drumstick, I complain about throwing away half-eaten drumsticks and invite them to make their own turkey.

          Comment

          • _Keith
            Former Member
            • Jul 2014
            • 187

            #6
            Another line I've found helpful: "If you feel you've gotten a slice of turkey that's undercooked, there's the microwave."

            Comment

            • Jmoscrip
              Founding Member
              • Jul 2014
              • 82
              • Port Huron, MI
              • Smoker: El cheapo Brinkman(not ideal but it was free)
                Thermometer: Maverick ET-733
                Fuel: Kingsford blue bag
                Favorite Beer: World Wide Stout(Dogfishhead brewery)

              #7
              Good one Keith. Feel free to use this line as well, "Perhaps those hotdogs at the children's table will be more to your liking".

              -Joel

              Comment

              • Tally
                Former Member
                • Jul 2014
                • 122
                • Safford Az

                #8
                Glad I'm not alone in this battle. Plan A is Huskees idea and plan B is Kieths!

                Comment

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                Meat-Up in Memphis 2021

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
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                Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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                thermapen

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                grill grates

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