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Old 01-17-2013, 04:52 PM   #58
RangerJ
is one Smokin' Farker
 
Join Date: 11-04-08
Location: Houston, Texas
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Well, I've never been on a show, so this is advice from just another dude who cooks.

Given the time restraints, spatchcocking would have got you right where you needed to be. And the bird is just as juicy as long as your monitoring internal.

But I'll have to try that five spice powder, I thought the color was awesome.

And honestly, this Sous Vide thing, that's like boiling ribs, right? Hopefully, Flay left you his card and you can get him hooked on UDS's. Great Job, looked like fun.
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