Chicken, bloody chicken...

[mgwerks]

I don't know how many of you may have seen this information, but it bears mightily on how our chicken comes out looking when actually done. The larger the bird, the less of an issue it is, but it makes for some very interesting reading. It may be a review for some of you:

From The Virtual Weber Bullet: Chicken Selection & Preparation
From The Hospitality Institute of Technology and Management: BLOODY CHICKENl

[JamesB]

Interesting read for sure.

I'll eat the pink smoked meat, but I'd be hard pressed to eat bloody chicken...

[tex_toby]

All you would ever need to know about chicken, and then some. Thanks for the links!

tex

[bowhnter]

Interesting read for sure.

I'll eat the pink smoked meat, but I'd be hard pressed to eat bloody chicken...

I second that...

I still tend to be overly cautious with it.

[OSD]

Interesting read for sure.

I'll eat the pink smoked meat, but I'd be hard pressed to eat bloody chicken...

+1000

I've tried cooking to a lower temp, but the bloody appearance doesn't set well with me and I didn't care for the texture or the taste of the cooked meat.

[Gator]

I like my chickn fallin off da bone, no red stuff.

[Papa Tom]

Good links, Thanks.

[JaCK2U2]

That's kinda interesting. I smoke my chicken to about 148 degrees. Pull it out, let it set awhile. I have had very small amounts of red at the joints, but never anything like those pictures. Don't get pink/red chicken, either. My thermometer is in the thigh. Don't kow if I could eat chicken like those in the pics that bloody.