Rings Я Us
Smoking Guru
Was going to get a unit that goes on the container. Kinda waiting for a good sale.
Good thread Mr. B
Good thread Mr. B
They look delicious Buddy, but I was wondering about the high SV temp too.
I think you may want to try it at a lower temp next time, but whatever works for you & if they came out good, then who am I to say anything different. But I do my chicken at 145 for 3 hours. But like I said whatever works for you & your family!
Al
Those look very tasty Bear!
Was going to get a unit that goes on the container. Kinda waiting for a good sale.
Good thread Mr. B
Thanks for all the posts, Bear. I learned a lot. I didn't realize the SV temps for thighs were so different from the white meat, although it makes perfect sense to me, now that I think about it.
Oh yes, I forgot to mention in my last post: the food looks incredible!
Bear, morning... The thighs look awesome... You are becoming the SV smokin' chef... Hey, what's MHGP ??
I understand the SV temp... I've tried SV chicken at those lower temps and have found it "somewhat" tough... Same with lower temp pork.. It may be "food safe" from a bacterial standpoint, but the texture sucked... badly... Kind of like brisket cooked to 145.. safe, but chewing it was not an option... Cook it like you like it... ALWAYS !!!...
Anywhooo, I'm enjoying your venture into the SV world... Keep 'em coming... I'm getting new ideas from your cooking lab....
Dave
Nice SV cook Bear, looks real tasty! I have a package of thighs in the freezer that I may need to give a go with SV! Thanks for the thread!
Looks great to me, Bear. Carry on Sir. Like as well.