Originally Posted by thirdeye
I'll have to listen to that podcast because my first instinct is that something is foul here (not fowl
). Now, white meat is so radically different from dark meat and many folks will toy with 155° on white meat,.... but Harry is talking about competition thighs correct?
I would be afraid about the appearance/texture of the meat close to the bone and would think the risk of getting scored down would not be worth it....
Here's a link where he clarifies his temps and holding times: http://thebbqcentralshow.com/harry-soos-chicken-method/