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In Reply to: Re: Great article on cooking ribs in NY Times today posted by ulika on April 07, 2011 at 09:01:17:
I am with you on most of this but one discussion point is if low and slow bbq plus foil isn't sous vide already at some level. Also what about chicken? And a circulator may not be required, not sure. There is definitely a food science connection that I have not been completely able to connect yet. M.A.
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