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re: Need some help with a menu for a playoff party
Posted on 1/11/17 at 7:56 pm to flyAU
Posted on 1/11/17 at 7:56 pm to flyAU
quote:No they don't. I've done a lot of research and experimentation. This is the temp and time for what is in between al dente and falling off the bone.
Holy Crap. Would these not fall off the bone when trying to put them on the grill?
This is one of my go to things to do for a group of people. Season them, and forget them in the bath, break them open, onto the grill and sauce. Once the sauce sets, serve. Easy peasy.
3
Posted on 1/11/17 at 8:10 pm to Degas
Wait the 40 hours was a real cook time??
Posted on 1/11/17 at 8:27 pm to Degas
I wont lie. That sounds good as hell and I can put in a bunch of chicken breasts too since thats the temp i use at 2 hours for those.
The question is about these 30 preseason chicken wings i bought at costco today. The chicken i made with the anova is some of the best chicken I have ever had so would love to use it with the wings as well if at all possible but the heat i see for those is 150.
How does one take food out of the bath, put it to the side for a couple hours and then heat it again where it wont ruin the perfect cook of the SV?
The question is about these 30 preseason chicken wings i bought at costco today. The chicken i made with the anova is some of the best chicken I have ever had so would love to use it with the wings as well if at all possible but the heat i see for those is 150.
How does one take food out of the bath, put it to the side for a couple hours and then heat it again where it wont ruin the perfect cook of the SV?
Posted on 1/12/17 at 2:41 pm to Degas
question, do you cover them in foil on the grill (ribs) while they are finishing?
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