this post was submitted on 25 Aug 2025
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A sous vide would get you there minus some of the smoke and all the crust . Far from ideal but certainly not impossible.
Sous vide is many things, but fast is not one of them.
Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
Okay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
A small flat could be done hot and fast on a smoker in 5 hours and you'll get crust and some delicious smoke. However, you won't get as much smoke as you would low and slow.
What an AI level response. Inaccurate but provided as fact. Username checks out!
Naw, your just shit in the kitchen I guess 🤣
Can’t even use the correct “you’re”. What a shit AI 🤣
Gotta love when folks resort to typos. Especially in this moment where you in your mind are engaging with bad spelling bot.