Costco Rottisere Chicken

[tyrant]

Is it still worth 5 dollars?

[tyrant]

Just so ya know, thier BIG.

[tyrant]

Just so ya know, they’re BIG.

[tyrant]

Next thang l knew. Facts matter.

[tyrant]

I’d like to post a picture but I can’t.

[Designer]

My Riding Buddy thinks they are.
He says he can get at least two meals outta one of them.

But me?.....I'd rather Grill my own,...Beercan style.

[sgtcall]

I’d like to post a picture but I can’t.

viewtopic.php?f=19&t=13992

[Herb]

Is it still worth 5 dollars?

We can ffed 4 adults and a 2.5 year old kid with 2 of the things and have dnough left over for a sandwitch the next day. Damn Tootin, they are worth the money.

[bassman]

I used to get them quite often at Sam's Club and loved them but the last couple I've gotten at Walmart (no Sam's here) were still red when you got down into them aways. Had to oven one since I'm not comfortable with bloody chicken. Steak yes, even borderline pork okay, but not chicken. They are a lot better deal then KFC buckets or Chicken Express though we do grab one of those every now and then. Would love to try Popeye's since I've heard good things about them but none in our area.

[Designer]

I used to get them quite often at Sam's Club and loved them but the last couple I've gotten at Walmart (no Sam's here) were still red when you got down into them aways. Had to oven one since I'm not comfortable with bloody chicken.

that is the "issue" with this method of cooking chicken. The last part of a whole chicken to get cooked is the Thigh, right next to the body.
And to cook that part sufficiently, the Brest almost always dries out, because the white meat cooks close to, but not entirely, twice as fast.

Using the Beer Can Method pretty much side-steps that problem. Why is because the Thighs/lower body is closer to the Heat Source than the Brest. And. the water in the Can boils and makes for a moist/humid environment inside the Grill,..perfect for making the Brest moist, but fully done in the time it takes to fully cook the Thigh(s).

Steak yes, even borderline pork okay, but not chicken.

Medium Rare Pork from commercially available sources is almost totally safe from trichinosis and safe to eat.

[Herb]

https://eatpallet.com/is-it-okay-for-ch ... ttle-pink/

Can cooked chicken still be pink near the bone?

Yes. When chicken is cooked to a safe internal temperature (165 degrees F for poultry), the pink color near the bone is due to a chemical reaction between the protein in the meat and the pigment in the bone.

This reaction is called “rigor mortis,” which happens when the meat dies. The muscle cells contract and squeeze out the blood, which causes the meat to turn red to pink.

[navigator]

Since chicken wing (sections) are $1 a piece, and you get 4 of them....the rest of the bird is probably worth the dollar.

[Designer]

I've seen this "redness stain" on the Bone,...but not the meat.

[Herb]

I've seen this "redness stain" on the Bone,...but not the meat.

Chickes that are butchered young, under 10 weeks, have bones that are not fully formed and it will bleed over into the meat. As long as the meat has reached more than 165 deg internal temp it will be good. Cook it longer if you want but the breast meat will be dry.

[tyrant]

Did I mention that they’re BIG ?

[Levenhawks]

Yes sir. I believe you did.

[Designer]

Yes sir. I believe you did.

Spot on!

Just so ya know, thier BIG.