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54 minutes ago, CanadianHomeChef said:Coincidence. I did the same thing this weekend following Serious Eats recommendations. 160 for 2 hours. 3 minutes in 400 degree oil. No batter. Fall off the bone tenderness.
I added some Kansas City BBQ sauce that I made last month, vacuum sealed in my chamber, and froze.
I saw that as well. I chose 165F for an hour as I fear squishy meat. That's a hangover from my bbq comp judging days.
50 minutes ago, CanadianHomeChef said:Coincidence. I did the same thing this weekend following Serious Eats recommendations. 160 for 2 hours. 3 minutes in 400 degree oil. No batter. Fall off the bone tenderness.
I added some Kansas City BBQ sauce that I made last month, vacuum sealed in my chamber, and froze.
I saw that as well. I chose 165F for an hour as I fear squishy meat. That's a hangover from my bbq comp days.
By Laurentius,
