Me and my buddies are looking for guidance on cooking a whole bagged-up haunch sous-vide prior to barbeque smokin'! Already taken the plummet and vac'd it with some garlic, thyme, bay, black pepper, salt, 'tit peux olive oil and bones. Looking to finish the bad boy Sunday eve BST (now Fri 2 am).
Anyone have any experience or tips on how long? what temp? tips on defrosted from frozen (safety) info.
Look forward to your input (dinner invite for best tips is included! :))