CVW Posted March 18, 2014 Share Posted March 18, 2014 I never really ate wings and legs. After getting my kamado made wings a few times and liked them and I have had some legs and quarters but overall not a lot. I usually eat the breast meat but I do like them. I wanted to ask those who have had more experience eating them a question. I have seen people who stick the leg in and close their mouth around it and when they are done the bones are clean. There are times when legs and wings have some really black stuff as you get into them. Now sometimes there is some light coloring where it contacts the bone but sometimes it is really black and there can also be what looks like a vein but a black color. The people just sticking it in and pulling out clean bones must be eating all of that. My question is, do you eat the black stuff and the veiny looking stuff and all of that on chicken wings and legs? Quote Link to comment Share on other sites More sharing options...
rwalters Posted March 18, 2014 Share Posted March 18, 2014 This sounds like a topic that would come up in my home... with a couple of my daughters, lol. I have 2 girls that think the "veins" and "junk" are so gross. Personally the 2 chicken parts that you mentioned are my favorites. I have found that my 2 picky girls pretty much stop complaining and actually go back for 2nds when I take the meat to a higher internal temp. When I take the dark meat closer to 190, the complaints start to subside :-) It gives the meat a much firmer texture, and seems to make some of the "nasties" disappear. Quote Link to comment Share on other sites More sharing options...
aljoseph Posted March 18, 2014 Share Posted March 18, 2014 I've never given much thought to the veins or whatever. If the wings, drumettes or whatever are good, and they usually are, I clean the meat off as close to the bone as I can. It's good eating. rwalters 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted March 18, 2014 Share Posted March 18, 2014 For wings I eat it all. The only legs and thighs I tend to eat come from whole birds. Then the whole bird is done I generally pull the meat apart. The dark meat almost falls off and separates itself into it's own muscle groups. Quote Link to comment Share on other sites More sharing options...
jrow17 Posted March 18, 2014 Share Posted March 18, 2014 Like Rwalters I also like to cook the dark meat to a higher temp like 185, this way you never get raw chicken and it's still juicy and the meat pulls away just right. Quote Link to comment Share on other sites More sharing options...
CloudsOfSmoke Posted March 20, 2014 Share Posted March 20, 2014 i dont know. ever since i got my kamado my eyes are usually closed when i dig my teeth into that succulent juicy flavourful meat and im too busy going Mmmmmmm Mmmmmm to realize what I just ate! Quote Link to comment Share on other sites More sharing options...
rwalters Posted March 20, 2014 Share Posted March 20, 2014 i dont know. ever since i got my kamado my eyes are usually closed when i dig my teeth into that succulent juicy flavourful meat and im too busy going Mmmmmmm Mmmmmm to realize what I just ate! Geez... hope the neighbors cat never decides to nest in your kamado mountain griller 1 Quote Link to comment Share on other sites More sharing options...
dlew Posted March 20, 2014 Share Posted March 20, 2014 i dont know. ever since i got my kamado my eyes are usually closed when i dig my teeth into that succulent juicy flavourful meat and im too busy going Mmmmmmm Mmmmmm to realize what I just ate! Geez... hope the neighbors cat never decided to nest in your kamado yikes! (cat, squirrel, coon, possum etc) Quote Link to comment Share on other sites More sharing options...
CloudsOfSmoke Posted March 20, 2014 Share Posted March 20, 2014 whatever decides to nest in my kamado is gonna get low and slow treatment with an internal temp of 180F - 190F.. lol Quote Link to comment Share on other sites More sharing options...
rwalters Posted March 20, 2014 Share Posted March 20, 2014 whatever decides to nest in my kamado is gonna get low and slow treatment with an internal temp of 180F - 190F.. lol cats don't typically probe tender til around 210-215. Quote Link to comment Share on other sites More sharing options...
CloudsOfSmoke Posted March 20, 2014 Share Posted March 20, 2014 I cant find the cat setting on my Maverick 733.. Elk, Moose, Deer... humm gotta contact Maverick Quote Link to comment Share on other sites More sharing options...
rwalters Posted March 20, 2014 Share Posted March 20, 2014 I cant find the cat setting on my Maverick 733.. Elk, Moose, Deer... humm gotta contact Maverick. Just got off the phone w/ them... it'll be released with the Mav-734. It'll include cat, snake, neighbors chihuahua and mother-in-law. CloudsOfSmoke 1 Quote Link to comment Share on other sites More sharing options...
CloudsOfSmoke Posted March 21, 2014 Share Posted March 21, 2014 I cant find the cat setting on my Maverick 733.. Elk, Moose, Deer... humm gotta contact Maverick. Just got off the phone w/ them... it'll be released with the Mav-734. It'll include cat, snake, neighbors chihuahua and mother-in-law. I just looked up the mother-in-law internal temp and it stated 900F.. Whaaaat? sorry CVW, rwalters and myself have just trolled your thread. rwalters 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted March 21, 2014 Share Posted March 21, 2014 Cat, the other white meat... Boomer and rwalters 2 Quote Link to comment Share on other sites More sharing options...
Boomer Posted March 21, 2014 Share Posted March 21, 2014 I make sure the poultry is fully cooked through. Then eat it all. The best technique is to turn them a lot while cooking so they don't get burned and helps to make sure they are cooked through and through. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.