FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Chicken Leg Quarters

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Vending
View previous topic :: View next topic  
Author Message
kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Thu Dec 10 15 9:39 am    Post subject: Chicken Leg Quarters Reply with quote

We did chicken leg quarters a week ago and they probed with the thermapen at 170-180 in the thigh and drumstick but a couple of them seemed to still have bloody liquid in them, I only eat chicken breast so I have never cooked or smoked leg quarters before. Was I doing something wrong?
_________________
Kurt

2 Ole Hickory CTO's
Back to top
View user's profile Send private message
RodinBangkok
BBQ Super Fan


Joined: 30 Dec 2006
Posts: 486
Location: Bangkok Thailand

PostPosted: Thu Dec 10 15 3:45 pm    Post subject: Reply with quote

Make an incision across the joint opposite skin side to better cook that area, which is the most likely place you'll have an undercooked area, your temps are high compared to ours so it's probably the joint area or uneven cooking in your cooker.
_________________
Rod
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Fri Dec 11 15 12:13 am    Post subject: Reply with quote

There's this thing with young chickens, their bones are very soft, and even though they may be labeled as 'FRESH" they still get frozen, they just can't be frozen under 0 degrees,
This cracks the bone and lets marrow excrete out, it looks like blood, but it isn't.

I will not do dark meat chicken here that has a bone for that very reason.

As Rod has already stated, an incision will help, but you'll still get people swearing it is raw unless it is a dried out piece of garbage
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Fri Dec 11 15 1:13 am    Post subject: Reply with quote

We brined it also so it was nice and moist even at 170-180° but I'll try the incision thing
_________________
Kurt

2 Ole Hickory CTO's
Back to top
View user's profile Send private message
fish&q
BBQ Super Fan


Joined: 14 Aug 2010
Posts: 415
Location: Florida

PostPosted: Fri Dec 11 15 11:44 am    Post subject: Reply with quote

Sent you a PM
_________________
Lang 60
500 Hog cooker
Juice can
Meadow Creek chicken cooker
Back to top
View user's profile Send private message
kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Sat Dec 12 15 7:06 am    Post subject: Reply with quote

fish&q wrote:
Sent you a PM


Didn't get it
_________________
Kurt

2 Ole Hickory CTO's
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Vending All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group