Useless Billy Sous vided a catfish at #909 degrees

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What’s with the 130 anyway? Why not bump that temp up past the danger zone and it be done. Seems like one of the internet challenges that get you to eat tide pods or jump in front of cars.
I think you set it at the internal temp you want the meat to finish at, and leave it there until it does, I guess. You can do the same thing on a grill in six minutes, with some sear on the outside, and smoke flavor to boot.
 

mattech

Deranged Throat-Puncher
Morning
 
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