Chicken Resting Question - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-29-2012, 07:53 PM   #1
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Chicken Resting Question

Howdy Friends.

I have recently been doing a lot of skillet and dutch oven cooking. There about 1 billion recipes that call for letting your chicken stand for 30 minutes even many up to an hour at room temp. This for roasted chicken, grilled chicken and fried chicken. I have let chicken hit room temp before frying and it cooks more even and much faster. So far, not sick yet. I do however fry the kids chicken tenders straight from the fridge to the flower to the fryer be safe. I have been doing this with steak for years but chicken scares me. Very famous chefs have this recommendation in their chicken recipes. What ya'll think?
__________________

Tri Tip is offline   Reply With Quote
Old 10-29-2012, 08:52 PM   #2
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
I think you think too much. I prep my stuff the same way, whoever is eating it.

When is you buddy gonna post more of your trip, I want to see the rest of the story.
__________________

__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 10-29-2012, 08:53 PM   #3
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Mike you are far more the expert, but I too have seen that, but it scares me, beef yes, chicken no.
__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 10-30-2012, 12:23 AM   #4
Saint O'Que
 
Tri Tip's Avatar


 
Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
Quote:
Originally Posted by Vermin999 View Post
I think you think too much. I prep my stuff the same way, whoever is eating it.

When is you buddy gonna post more of your trip, I want to see the rest of the story.
I know I know, He's lagging bad. There is like 3 more days of video. I'm gonna hit him up tomorrow. The vids are pretty good. I didn't come out looken like too much of a dork!
Tri Tip is offline   Reply With Quote
Old 10-30-2012, 10:12 AM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well for grilled/smoked chicken I like to let it rest wrapped for at least an hour in the insulated box. It seems to help eradicate any red bloody joints which may arise. Mostly the thigh joint on splits. Also works on whole birds..turkeys etc. Also seems to aid in moisture retention...re-absorption etc. Once its its sterile. Only way for germs to come in is to start at the surface skin and work its way deeper. Takes a while for the interior to dip into the danger area of below 140. Not a big issue in my view anyway.
bigwheel is offline   Reply With Quote
Old 11-07-2012, 04:57 PM   #6
Boston Butt
 
Hambone1950's Avatar


 
Join Date: Sep 2012
Location: Boston
Posts: 92
Exactly. If the chicken is cooked to 160-170 there is no way you're going to get bacteria as long as no one is handling or contaminating it. Clean hands , wrap it good and let it rest.
__________________
Hambone
We call it BAH -b - cue !

18.5 WSM , weber smoky joe , big ol sears gas grill
Hambone1950 is offline   Reply With Quote
Old 11-07-2012, 07:06 PM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Reflecting back on this thread seems like the original question got dodged about putting cold chicken into hot grease maybe? I forget right now. Having tried this manuever a time or two will say it can jack with the texture some..same on any kinda meat. Now a bunch of the fast food greasy spoon places go direct from frozen into the fryolator so must not be much of a health hazard on that. By contrast the reused over and over again grease will kill a person deader than a hammer. I would not eat that kinda stuff except real occasional.
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 08:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×