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Unread 01-17-2013, 04:20 AM   #12
is one Smokin' Farker

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Join Date: 12-14-12
Location: Sydney NSW
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Sous vide cooking suggests a couple of hours at 140-145F to produce moist & pasteurised product so why would you want to cook its internal temperature any higher as you would be losing moisture (and tenderness)!!!!!
When you stop horsing around it is time to fire up the BBQ & Smoker
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