sauce Bath
I am going to work on some chicken this weekend
And have seen a recipe that calls for smoking
the chicken to 180 then placing in sauce for 1 hour
then crisping the chicken at 300 deg over coals 30 min
or less. Start with marinade and then a rub before smoking.
IF any one is using a sauce bath. I wanted to to know do they
keep it over heat for the one hour. Or just foil the top
using warm sauce to start with.
Is this leagel for comp. Are a lot of people using this methode
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