red ring on burgers, sausages and pinkish chicken
Posted: 14 May 2016, 19:31
Hi noobie here
Hopefully someone can help me.
I am using an Oklahoma Joe BBQ/Smoker and have been using it for the last few month.
I been reading websites, books, watching videos and all sorts in the hope I can cook a half decent meal on me BBQ after years of murdering everything directly over white spirit & charcoal with a brolly.
My problem is this, i buy the best burgers i can, the best sausages, the finest chicken thighs etc etc
i use a rub taken from the grill-stock book and only apply to the chicken.
I cook them how i feel is best (approx 2hrs at 120f, lumpwood in the ofset chamber and the temp remains constant) and i try not to mess around with them.Only turning them once. I don't use any smoking wood chips and try to keep the smoke to a minimum due to close neighbours.(in fact i would say no smoke at all)
Once done i confirm the chicken thigh internal temp with a digital temp gauge and always get between 75-80f.
but this is my problem, the chicken is pinkish inside from the skin, but perfectly white at the bone.
the burgers if cut you can see a pinkish ring all around the inside.
and the same with the sausages.
The food tastes good and i am sure everything is cooked but people are concerned about the pink especially inside the chicken.
I have tried leaving the chicken on for longer (2.5 hrs) but all that does is raise the internal temp to 90f and makes the chicken rubbery and still the pink remains.
what is happening? and how can I avoid this?
thanks for any help in advance,
woody
Hopefully someone can help me.
I am using an Oklahoma Joe BBQ/Smoker and have been using it for the last few month.
I been reading websites, books, watching videos and all sorts in the hope I can cook a half decent meal on me BBQ after years of murdering everything directly over white spirit & charcoal with a brolly.
My problem is this, i buy the best burgers i can, the best sausages, the finest chicken thighs etc etc
i use a rub taken from the grill-stock book and only apply to the chicken.
I cook them how i feel is best (approx 2hrs at 120f, lumpwood in the ofset chamber and the temp remains constant) and i try not to mess around with them.Only turning them once. I don't use any smoking wood chips and try to keep the smoke to a minimum due to close neighbours.(in fact i would say no smoke at all)
Once done i confirm the chicken thigh internal temp with a digital temp gauge and always get between 75-80f.
but this is my problem, the chicken is pinkish inside from the skin, but perfectly white at the bone.
the burgers if cut you can see a pinkish ring all around the inside.
and the same with the sausages.
The food tastes good and i am sure everything is cooked but people are concerned about the pink especially inside the chicken.
I have tried leaving the chicken on for longer (2.5 hrs) but all that does is raise the internal temp to 90f and makes the chicken rubbery and still the pink remains.
what is happening? and how can I avoid this?
thanks for any help in advance,
woody