the poultry test

Discussion in 'Grilling Chicken' started by mavadakin, Nov 1, 2007.

  1. mavadakin

    mavadakin StickBurners

    i guess the only way im going to find out the truth with the 165 and 180 degrees is to buy 2 whole chickens and do a side by side cook this comming weekend .. i will make sure to have lots of qviews ..nothing fancy both chickens will be prepared the same way..and baked side by side in my oven..1 will be removed and allowed to sit till it reaches 165 and the other will sit till it reaches 180.. i will then slice them open and let us all judge .. does this sound fair? mike
  2. richtee

    richtee Smoking Guru OTBS Member

    Personally, Mike- I want that poultry DONE. Might not go to 180, but I'll sure as hell hit 170, and would rather risk a bit of dry than a bit of pink. Poultry is quite touchy when prepared this way <roasted, slow or not>. When ya do your test, leave the thermometer in the 165 bird for a few min and see what the temp actully GETS to before it starts to drop.
  3. mavadakin

    mavadakin StickBurners

    hi rich the reason for this test is to see if the new usda temps are safe to eat.. this will be for everyone to see first hand ..if i dont feel safe eating it i will put it back in till it gets warmer lol.. especialy if i find red meat.. mike
  4. richtee

    richtee Smoking Guru OTBS Member

    Nods... I read the other thread. My usual method used to be the "joint test". Grab a leg and check for free movement. Never did try that and then check the temp where that occurs... hmmm might have to check that out.

    But I'll wager when ya pull the first bird at 165,the temp will probably hit 170 while resting within a couple mins of removalfrom the oven.
  5. mavadakin

    mavadakin StickBurners

    thats why im pulling it out at 160
  6. richtee

    richtee Smoking Guru OTBS Member

    AhhhHA! Got ya. Interested in results. Decided on where the temp is to be taken? I prefer deep in the breast, under wing area, avoiding the bone, of course.

    And THEN there's the question of stuffing..Oy Vey! What a can of birds heh
  7. mavadakin

    mavadakin StickBurners

    yes deep in the breasts.. got to get another meat thermo side by side action lol
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    I do 165 all the time. Been doing it that way before it became "officially" OK. [​IMG] The tenderness is so much better IMO. Good luck with your test
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member


    I applaud your efforts in your upcoming and impartial poultry temperature test. My preference is to let the USDA with their food labs and bevy of highly educated and trained chefs and scientists determine the safe temperature for me.
  10. mavadakin

    mavadakin StickBurners

    Ron.. You Hold A High Position Here...a Question How Many Years Had You Worked In A Resturant With Usda Not Here To Make A Many Times Did You Eat Moms Chicken Or Grandmas Chicken..this Is Getting To Be A Fast Food Enviorment..tulsa Jeff You Pull Your Poultry At 167. I Know Why..165 Degrees Kills Test This Weekend I Will Give Everybody The Choice.. Over Kill Is Not An Issue .safty Is..remember Nobody Cooks Like You Very Carefull What You Advertise Here...mike
  11. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Mike, I don't think Ron is questioning your experience as a chef or cook or your education for that matter. The amount of his personal experience in the restaurant business is irrelevant to the subject at hand. Let's not make this a personal attack toward him.

    What is relevant though is that the USDA states that 165º internal temp is safe... we must assume that the temp is taken correctly and in the right place. If the temp is not taken correctly in the right place then the meat may not actually reach the recommended temperature... thus under cooked meat.

    If in your test you find under cooked meat then we should assume that the temp may not have been taken correctly at the point where the meat is under cooked.

    If we assume that the meat is still pink, but did reach the temperature prescribed as safe, then we can assume that the meat should be safe to eat... unless it was improperly stored or handled.

    There are so many endless arguments to this subject that we must all assume responsibility for what we cook and serve. I doubt seriously that any argument here will change any persons mind.

    I applaud your effort to show the results and I'm waiting to see them myself... but don't assume that you are here to make straight my opinion or anyone else's.

    We're all adults, so let's play nice. When you post your results.. how about a poll to see where most cook their poultry to???
  12. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Well said PigCicles, I thought Jeff and others had put this issue to bed, I for one am getting tired of it
  13. rip

    rip Smoking Fanatic

    I was thinking of smoking a chick....................uhhh......nevermind.LOL
  14. I'm with rich, i do the joint thingy :). But, in fairness to mike he said he pulls hi chicken at 165 not 160. So i think if you're gonna do it you should follw what he said not what the final resting temp will be. jmo
  15. mavadakin

    mavadakin StickBurners

    I like the idea of a poll..
  16. glued2it

    glued2it Master of the Pit

    If you like the idea of the poll, Why don't you just post one?

    If you don't know how. send me a PM.
  17. mavadakin

    mavadakin StickBurners

    Ok Here Goes..i Know I Have Pushed This Issue Apolagizing Now For Who Ever Had Temper Problems ..or Were Just Sick Of Hearing About Reasons Are Just..we Here All Are Aged Between 25 To 65.. Our Amune Systems Work Great.but Im Thinking Of Our Elderly And Our Children..i Want This Test To Be Fair. And Just.. I Will Accept Any Imput For Fairness..i Cannot Just Wiggle A Leg..has To Be Temp Controled I Want Firm Ideas Where To Place The Thermos For Everybody To Be Happy..i Cannot Stuff The Chickens ..this Creates An Anti Paradigm..i Will Use A Light Rub Bbq Sauce Because That May Discolor The Meat When Doing This Test For All Of You To Judge. I Want All Imput As To What You Expect In Fairness..lets Do This Right For A Bit Of Humor..i Wonder What C Sanders Would Of Done To His Kfc Recipe At 165..lmao
  18. fatback joe

    fatback joe Master of the Pit OTBS Member

    Why does it matter what anyone or everyone else thinks........cook your chicken however you see fit.

    I guess I am missing something here. What is the big deal?
  19. mavadakin

    mavadakin StickBurners

    Ius This What You All Think Im Sorry
  20. fatback joe

    fatback joe Master of the Pit OTBS Member

    No need for apologies from anyone IMO. I just can't figure out what the big deal is........seriously. I'll quit posting on this one since I can't seem to follow along.

    How a chicken looks at a certain temp has nothing to do with it's safety anyhow.......if it did we would get color charts posted, not temp charts.

    Bowing out........good luck with the test. I hope you find what you are looking for.[​IMG]

Share This Page