So with the kebabs if you do 165 I’ve found them to be way to dried out. I usually pull them when the thickest pieces are 148-150 and they seem to be perfect. Weird how it works out that way but it must be due to the size of the meat and how it finished cooking once pulled
![ช่วยพาฉันผ่านเวลา - วสันต์17 [Official MV]](http://i.ytimg.com/vi/HFnntWoqc54/mqdefault.jpg)
Those look very good I'm craving them now! Very good Job!
Looks great
Looks beautiful
It was!
Looks good❤️❤️❤️
Thank you 😋
Im craving
I’m always craving kebabs
Is that the onyx II series knife? From cooking guild?
I can’t remember if it’s the 1 or 2. But good call.
Way more sauce!
Can always add more at the table
Did you buy teriyaki sauce already made or did you make it yourself recipe?
I play around with making my own or buying. For this one I believe I tried the kinders teriyaki sauce
Ummmm you mean 165 for the chicken right?
It's not that deep💀
It’s called carry over cooking
So with the kebabs if you do 165 I’ve found them to be way to dried out. I usually pull them when the thickest pieces are 148-150 and they seem to be perfect. Weird how it works out that way but it must be due to the size of the meat and how it finished cooking once pulled