I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for longer than I would have liked (2 hours, give or take). The outside was blackened, probably due to burnt sugar in the BBQ sauce. Since I suspect that it isn't the meat charring, would it be reasonable to assume that it will not have a carcinogenic effect like charred meat? I don't intend to overcook regularly, but neither do I expect it to be a rare occurance.

I acknowledge that some readers think that charred meat will not contribute significantly to risk. I am not asking about the degree of risk, but rather whether the same mechanism is present or absent in charred BBQ sauce.

On Wed, 18 Oct 2006 00:28:58 -0400, Dubious Dude >
wrote:

> chicken thigh (boneless, skinless) 375 deg F 2 hours)

Sounds to be totally ruined. Throw it out.,..start over 325F for
40 minutes.

writes:
>I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
>longer than I would have liked (2 hours, give or take). The outside was blackened, probably due to burnt sugar in the
>BBQ sauce. Since I suspect that it isn't the meat charring, would it be reasonable to assume that it will not have a
>carcinogenic effect like charred meat? I don't intend to overcook regularly, but neither do I expect it to be a rare
>occurance.
>
>I acknowledge that some readers think that charred meat will not contribute significantly to risk. I am not asking
>about the degree of risk, but rather whether the same mechanism is present or absent in charred BBQ sauce.

nope - look up "heterocyclic amines"

--
[ ] opposite
[ ] mindfulness
[ ] less caffeine
[ ] more condiments

tert in seattle wrote:

> writes:
>
>>I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
>>longer than I would have liked (2 hours, give or take).
>

> nope - look up "heterocyclic amines"


And next time put the sauce on at the end, or cover the pan with foil to
prevent burning.



Dawn

In ,
Dubious Dude > typed:
> I painted a thick layer of BBQ sauce onto chicken thigh (boneless,
> skinless) and
> left it in the oven at 375 deg F for longer than I would have liked
> (2 hours,
> give or take). The outside was blackened, probably due to burnt
> sugar in the
> BBQ sauce. Since I suspect that it isn't the meat charring, would
> it be
> reasonable to assume that it will not have a carcinogenic effect
> like charred
> meat? I don't intend to overcook regularly, but neither do I expect
> it to be a
> rare occurance.
>
> I acknowledge that some readers think that charred meat will not
> contribute
> significantly to risk. I am not asking about the degree of risk,
> but rather
> whether the same mechanism is present or absent in charred BBQ
> sauce.


/| /| _____________________
||__|| | |
/ O O\__ | PLEASE DO NOT |
/ \ | FEED THE TROLLS |
/ \ \|_____________________|
/ _ \ \ ||
/ |\____\ \ ||
/ | | | |\____/ ||
/ \|_|_|/ | _||
/ / \ |____| ||
/ | | | --|
| | | |____ --|
* _ | |_|_|_| | \-/
*-- _--\ _ \ | ||
/ _ \\ | / `
* / \_ /- | | |
* ___ C_c_c_C/ \C_c_c_c____________

Ward Abbott wrote:
> On Wed, 18 Oct 2006 00:28:58 -0400, Dubious Dude >
> wrote:
>
>> chicken thigh (boneless, skinless) 375 deg F 2 hours)
>
> Sounds to be totally ruined. Throw it out.,..start over 325F for
> 40 minutes.


It was a bit dry, and the outside was tough, but I had to eat and go to bed. I tried again the next day, 375F for just over an hour. Came out awesome.

tert in seattle wrote:
> writes:
>> I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
>> longer than I would have liked (2 hours, give or take). The outside was blackened, probably due to burnt sugar in the
>> BBQ sauce. Since I suspect that it isn't the meat charring, would it be reasonable to assume that it will not have a
>> carcinogenic effect like charred meat? I don't intend to overcook regularly, but neither do I expect it to be a rare
>> occurance.
>>
>> I acknowledge that some readers think that charred meat will not contribute significantly to risk. I am not asking
>> about the degree of risk, but rather whether the same mechanism is present or absent in charred BBQ sauce.
>
> nope - look up "heterocyclic amines"

Interesting. I'm not right up there in temperature, but the article states that well-done meat cooked by "other methods" has slightly more HCAs than medium. The gravy contains HCAs. I think that this risk is normal, and it looks like I've avoided the more significant contributors (high temperature). Microwaving before baking helps reduce HCAs, but I'm not too concerned about that contribution. If I had a microwave, I'd nuke it before baking, but that's more to speed up cooking, and ensure thoroughly cooked meat, without drying it out.

Thanks for pointing out the info.

Dawn wrote:
> tert in seattle wrote:
>
>> writes:
>>
>>> I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
>>> longer than I would have liked (2 hours, give or take).
>
>> nope - look up "heterocyclic amines"
>
>
> And next time put the sauce on at the end, or cover the pan with foil to
> prevent burning.

I like the sauce a bit baked (though not entirely burnt, like yesterday). It came out OK today, 375F for just over an hour.

There is already foil above the roasting pan, about 1 inch above the rim. The foil is laid on the rack above the one on which the roasting pan sits.

BOB wrote:
> In ,
> Dubious Dude > typed:
>> I painted a thick layer of BBQ sauce onto chicken thigh (boneless,
>> skinless) and
>> left it in the oven at 375 deg F for longer than I would have liked
>> (2 hours,
>> give or take). The outside was blackened, probably due to burnt
>> sugar in the
>> BBQ sauce. Since I suspect that it isn't the meat charring, would
>> it be
>> reasonable to assume that it will not have a carcinogenic effect
>> like charred
>> meat? I don't intend to overcook regularly, but neither do I expect
>> it to be a
>> rare occurance.
>>
>> I acknowledge that some readers think that charred meat will not
>> contribute
>> significantly to risk. I am not asking about the degree of risk,
>> but rather
>> whether the same mechanism is present or absent in charred BBQ
>> sauce.
>
>
> /| /| _____________________
> ||__|| | |
> / O O\__ | PLEASE DO NOT |
> / \ | FEED THE TROLLS |
> / \ \|_____________________|
> / _ \ \ ||
> / |\____\ \ ||
> / | | | |\____/ ||
> / \|_|_|/ | _||
> / / \ |____| ||
> / | | | --|
> | | | |____ --|
> * _ | |_|_|_| | \-/
> *-- _--\ _ \ | ||
> / _ \\ | / `
> * / \_ /- | | |
> * ___ C_c_c_C/ \C_c_c_c____________


I see that usenet hasn't change much. Clued out wannabe cops abound.

: Dawn wrote:
: > tert in seattle wrote:
: >
: >> writes:
: >>
: >>> I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
: >>> longer than I would have liked (2 hours, give or take).
: >
: >> nope - look up "heterocyclic amines"
: >
: >
: > And next time put the sauce on at the end, or cover the pan with foil to
: > prevent burning.

: I like the sauce a bit baked (though not entirely burnt, like yesterday). It came out OK today, 375F for just over an hour.

: There is already foil above the roasting pan, about 1 inch above the rim. The foil is laid on the rack above the one on which the roasting pan sits.

Why on earth are you cooking it at such a high temp and for so long? You can
roast a whole chicken using that time and temp. Go with what someone else
said - 325 degrees for about 40 minutes. You are seriously overcooking
that chicken...

wrote:
> : Dawn wrote:
> : > tert in seattle wrote:
> : >
> : >> writes:
> : >>
> : >>> I painted a thick layer of BBQ sauce onto chicken thigh (boneless, skinless) and left it in the oven at 375 deg F for
> : >>> longer than I would have liked (2 hours, give or take).
> : >
> : >> nope - look up "heterocyclic amines"
> : >
> : >
> : > And next time put the sauce on at the end, or cover the pan with foil to
> : > prevent burning.
>
> : I like the sauce a bit baked (though not entirely burnt, like yesterday). It came out OK today, 375F for just over an hour.
>
> : There is already foil above the roasting pan, about 1 inch above the rim. The foil is laid on the rack above the one on which the roasting pan sits.
>
> Why on earth are you cooking it at such a high temp and for so long? You can
> roast a whole chicken using that time and temp. Go with what someone else
> said - 325 degrees for about 40 minutes. You are seriously overcooking
> that chicken...

it seemed ok tho.