Banner advertisements by

Re: Disqualified question

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by John in RVA on September 21, 2011 at 13:51:55:

In Reply to: Re: Disqualified question posted by Bob in Fla on September 21, 2011 at 11:08:42:

Bob, thank you for posting that article. I have it saved in my archives and had forgotten about it. It touches on something that I personally consider when I'm judging questionable chicken. That "something" is the texture of the meat. If it's underdone/raw, it's proabably obvious by it's appearance and certainly it's texture. Barely done chicken may look bloody and underdone, while, in fact, it is barely done and OK. So, IMHO, it's simply too hasty to call "bloody" chicken underdone based purely on the color. I guess this is a windy way of saying my experience comports with this article. Good Q'en On Ya'. John

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; AOL 9.1; AOLBuild 4334.36; Windows NT 5.1; Trident/4.0; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729)

[ BBQ Search ]