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Old 05-15-2006, 08:22 PM   #1
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Chicken tonight

I was so impressed with Pappy's technique that I had to try it myself. Bravo Pappy. I applied a little science to it. I ran a probe close to the bone and let um go until they hit 195 deg. That temp was aquired after exacly one hour. Dome temp ran steady at 350 deg for almost The entire time. Juices ran clear and under the skin was still very moist.



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Old 05-15-2006, 08:31 PM   #2
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Looks great but 195º internal?
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Old 05-15-2006, 08:57 PM   #3
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Normaly I would not have used a thermometer. I put it in one of the thighs and just watched were it went. I also normaly would not have been concerned with dome temp either. I just wanted to see where the temps landed. A chicken thigh is probably hard to get a true interanl temp reading. I could not remember what the USDA recommends so I winged it.
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Old 05-15-2006, 09:09 PM   #4
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165ºF is now considered safe by the USDA ~ I would have thought that even though dark meat can take higher internal temperatures, 195º would have been on the dry side myself but hey! Glad it turned out good! Here’s a link to a recent post on another board concerning the USDA's latest report.
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Old 05-15-2006, 09:36 PM   #5
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Good info. Thanks
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Old 05-16-2006, 05:04 AM   #6
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Man Cliff cooks it to the same temp my wife likes to cook to! Well Cliff if it came out moist, thats all that matters.
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Old 05-16-2006, 05:14 AM   #7
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Nice looking thighs Cliff! Good color! I usually take chicken thighs to 170*.
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Old 05-16-2006, 07:25 AM   #8
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One note on this now that I think about it. When I took the lid off and was about to take the chickens off I noticed the probe had come thru the chicken about a 1/4" . I also remember the temp dropping to 172 deg. Soooo with that in mind the chicken was most probably at 172.
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Old 05-16-2006, 07:28 AM   #9
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Quote:
Originally Posted by Cliff H.
One note on this now that I think about it. When I took the lid off and was about to take the chickens off I noticed the probe had come thru the chicken about a 1/4" . I also remember the temp dropping to 172 deg. Soooo with that in mind the chicken was most probably at 172.
As long as you enjoyed the chicken it doesn't matter what the temp was as long as it hit at least 165*.
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Old 05-16-2006, 07:42 AM   #10
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Nice work Cliff!!!
It looks like you got the crispy "potato chip" skin =D>

I prefer the dark meat well done, comes clean from the bone,
but still moist. Very difficult to dry out a thigh.

Brisket, butts & ribs are safe to eat at 165 also but most folks
don't eat 'em that way.
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