Trouble with Ginger ale can chicken
We BBQ'd chicken again yesterday the problem after about 2 1/4 - 2 1/2 hrs the meat between the thigh & body was still not done...it was a very pale pink. The rest of the bird was at 170 degrees while the thigh area was 140 degrees...we popped these parts in the microwave.
The last time I used about 25 briquets in a pile on each side which wasn't enough this time I used 35 on each side & there was enough to have left the bird in a while longer.
What to do... I don't want to burn the bird. The BBQ is somewhere up over 200 Degrees as close as I can tell if sticking the probe in through vent means anything.
"Forget the flat stuff slap something on the spinny thing and lets go, we're burning daylight" Bart Leetch
"If it ain't round you may be a knuckle dragger""Turners drag their nuckles too, they just do it at a higher RPM"Bart