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When i cook a chicken on the Cobb The meat always has a pink hue to it. Today I put 8 Australian heat beads in the Cobb which had gone 3/4 grey,put a 1,880kg chicken at room temperature on the roasting tray, white wine in the moat and turned the chicken over after 1 hour 15 mins then cooked for another 1 hour 15 mins being a total of 2 hours 30 mins.only removing the top the once. I stuck a fork in and what little juice came out was clear.The skin of the chicken was very well done and slightly burnt. The legs were very pink. Not wishing this to be my last meal I put in in the oven at 180 and after 30 mins the legs were still pink and breast was not as bad but had pink tinges here and there, Has anybody else had this problem?

I know I still work in ounces and pounds etc, but surely not 1,880kg of chicken - must be an error?  It'd still be pink after cooking it for a month!!

Have you thought about BBQ-ing corn?  You can then say you have had 'corn on he cobb'. 

We find cooking whole chicken either on our Cobb or Brinkman BBQ(Even Pork has this tinge when we cooked a joint) the colour of the flesh has a pinky tinge. I think this may be due to the chicken is part smoked style cooked especially if the moat is filled with water/wine.

If the temperature is good and the chicken has been on long enough and the juices are clear then it should be ok.We find always the chicken is nice and moist and great tasting.

Jake

Quote: Originally posted by tallman on 23/9/2011

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1.880kg converts to about 4lb

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Quote: Originally posted by tallman on 23/9/2011.....so I got a comma instead of a full stop. I really did miss the point!

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  ...... Big Chicken.... missed that one

 I have just been reading my Cobb recipe book and it states Place a maxium of 275g (9oz) or approx 8-10 briguettes.I normally use 8 or 9 Australian Heat Beads and this to be enough for good 3 hours cooking.

1.5kg or 3lb Chicken to roast, cook time 1 1/2 hours turning after 50minutes and cook first breast side down then turn.

Jake

If it is just a pink tinge to the meat, evenly coloured and not blood you should be fine, as long as the juices run clear.  A meat thermometer is a good idea if you are uncertain.

Meat does stay very moist on the cobb and often retains a little more colour, due to the way it cooks in a moist smokey environment.  The upside is it also keeps more flavour.

Trust me - I'm a chef!