rikun
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere...
Hi there,
Recently we did a competition in Netherlands and were really pushing it with our chicken thighs. We didn't have enough time to get them done, so I cranked up our cookers to about 400F.
Thighs were still only around 145-150 when we pulled them and we just hoped no DQ for raw chicken. We waited for the last minute and pulled them straight to the clamshell. I sampled one and it was tough and leathery like, so clearly not done enough.
We were kinda surprised when we placed 9th out of 65 in chicken. Chicken has always been our weak point previously. My only theory is that the carryover cooking was pretty significant since we cooked so hot and those went straight to the box. Or the judges were really out of it.
Any thoughts? Do you pull early to account for the carryover or do you cook early enough, pull when perfect and vent for a while?
Recently we did a competition in Netherlands and were really pushing it with our chicken thighs. We didn't have enough time to get them done, so I cranked up our cookers to about 400F.
Thighs were still only around 145-150 when we pulled them and we just hoped no DQ for raw chicken. We waited for the last minute and pulled them straight to the clamshell. I sampled one and it was tough and leathery like, so clearly not done enough.
We were kinda surprised when we placed 9th out of 65 in chicken. Chicken has always been our weak point previously. My only theory is that the carryover cooking was pretty significant since we cooked so hot and those went straight to the box. Or the judges were really out of it.
Any thoughts? Do you pull early to account for the carryover or do you cook early enough, pull when perfect and vent for a while?