Patrick, the roulade looked amazing!! You make the whole process of de-boning the legs and thighs look so simple. I'm not crazy about dark meat, but it looks like I might have been missing out all of these years.
Thanks Mom! It's really worth the time deboning it up front so that it is so much easier to carve and eat. People are a lot less scared of it this way!
Hi Greg G - thanks for asking! Since they were fully cooked Sous Vide, the just needed the skin to crisp up and get a little smoke flavor. That meant about 20 minutes at 450F. Cheers!
Lovely video - great work.
Thanks so much!
Patrick, the roulade looked amazing!! You make the whole process of de-boning the legs and thighs look so simple. I'm not crazy about dark meat, but it looks like I might have been missing out all of these years.
Thanks Mom! It's really worth the time deboning it up front so that it is so much easier to carve and eat. People are a lot less scared of it this way!
Man, smoking times and temps would be really helpful.
Hi Greg G - thanks for asking! Since they were fully cooked Sous Vide, the just needed the skin to crisp up and get a little smoke flavor. That meant about 20 minutes at 450F. Cheers!