Whole Smoked Chicken

[ZachD]

8 hours ago, PurpleFloyd said:

Pull it and throw in the oven on broil for 5-10 minutes. I do the same with prime rib as well. 

^ what he said electric smoker will not get hot enough to make that crispy skin.

I usually hit them on the grill at 500 and crisp it up real nice

[delcecchi]

You could go whole hog and get a Searsall for a propane torch.    All the cool sous vide types have one....    (I haven't "pulled the trigger" yet)

(not me in picture)

[RebelSS]

Del tries out his new Souse 'n Sear......

[delcecchi]

Why doesn't the fool just walk around in back of it and turn it off?    Or is that you testing your recalled fire extinuisher?

[leech~~]

7 hours ago, RebelSS said:

Del tries out his new Souse 'n Sear......

Well they failed fire fighting 101.

--Spray extinguisher at base of fire.

[Big Dave2]

9 hours ago, delcecchi said:

 cool sous vide types 

 

 

[delcecchi]

Wait, in a year or two Sous Vide will be all over.   You can say you saw it here, and depricated all over it. 

[Big Dave2]

1 hour ago, delcecchi said:

Wait, in a year or two Sous Vide will be all over.   You can say you saw it here, and depricated all over it. 

The method has been around since like the 1700's or something hasn't it? I'm not too sure that food poisoning will ever be too wildly popular...

[delcecchi]

1700's??????? Where did they get the precise temperature control and the plastic bags?  

Are you saying that cooking sous vide leads to food poisoning?   

[PurpleFloyd]

30 minutes ago, delcecchi said:

1700's??????? Where did they get the precise temperature control and the plastic bags?  

Are you saying that cooking sous vide leads to food poisoning?   

Doesn't sound much different than the stuff they sold in the grocery store in the 70's. Bags of Salisbury steak, roast beef and gravy and lots of other stuff sealed in a plastic bag. You just put a pot of water on the stove, brought it to a boils and put the bag in there for ---- minutes and Wala- pour it over bread and you are eating like a Boss.

[leech~~]

22 minutes ago, PurpleFloyd said:

You just put a pot of water on the stove, brought it to a boils and put the bag in there for ---- minutes and Wala- pour it over bread and you are eating like a Boss.

Effective Home Remedies to Get Rid of Boils on Butt

Edited November 17, 2017 by leech~~

[PurpleFloyd]

10 minutes ago, leech~~ said:

Effective Home Remedies to Get Rid of Boils on Butt

Well, how about if the boils was on the stove? 

[leech~~]

2 minutes ago, PurpleFloyd said:

Well, how about if the boils was on the stove? 

Well, that may be better then putting the bag in there ______ minutes!

[PurpleFloyd]

7 hours ago, leech~~ said:

Well, that may be better then putting the bag in there ______ minutes!

It's been a long time and I can't remember how long it took to cook those things so sue me for not filling in the blank.

[Big Dave2]

9 hours ago, delcecchi said:

1700's??????? Where did they get the precise temperature control and the plastic bags?  

It's not a new method...

Quote

History

The method was first described by Benjamin Thompson, Count Rumford in 1799 (although he used air as the heat transfer medium).[2][3] It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method.[4] The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture.[4] Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.[4]

9 hours ago, delcecchi said:

Are you saying that cooking sous vide leads to food poisoning?   

The potential is definately there.

http://www.dailymail.co.uk/news/article-4913788/Cooking-meat-sous-vide-recipe-food-poisoning.html

https://www.thedailymeal.com/healthy-eating/cooking-your-eggs-sous-vide-dangerous-it-trendy/092517

 

[delcecchi]

Gee Dave, you are sure a  believer in the overprotective government.   I bet you cook all your eggs hard, and your chicken to 165.  You need to read up on pasteurization...

It's a time and temperature thing. 

Edited November 18, 2017 by delcecchi