CHICKEN... Safe Chicken Temperatures, Even if It’s Pink!

Discussion in 'Food Safety' started by daveomak, Sep 17, 2016.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    True that...

    I still don't like bloody chicken like shown in one of their pictures.  I usually give it a few more degrees or save it for the reheated-later-leftover chicken (or turkey). 
     
  3. fpmich

    fpmich Smoking Fanatic

    Me too Uncle Eddie!

    I like my steak very rare, but my chicken well cooked.  It's a texture thing.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good post and for me...The family and I been eating 155 chix breast for years. Super juicy and way more tender than cooked 165+. Legs on the other hand we like more done. Especially to that magic point where the meat is still very juicy but cooked until falling off the bone. Three Chefs in the family, nobody fears pink except in sausage and even then it don't bother me...JJ
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Good stuff, thanks for sharing.
    My wife freaks at anything pink/red in a bird, but the thermometer doesn't lie... "Honey its fine, eat it."
     

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