Hi all, can I pick your brains about something? I'm hosting a fairly big BBQ on Monday, and I'm super excited about preparing everything in my ANOVA (which has completely transformed BBQing for me!). I'm wondering, though: I'd like to offer corn on the cob, chicken, pork, lamb and beef. So, I was thinking of starting with the thing that cooks at the highest temperature - that's the corn, cooking that at ca. 83C for a couple of hours, some time on Sunday. Then I'll lower the temperature to around 65 for the chicken for a few hours, then 62 for the pork. That'll take care of Sunday. On Monday morning, I'll put in the beef and lamb at around 52 or so (will research the correct temperatures before I start).
My question is: should I leave everything in there once I lower the temperature? So, cook the chicken first at 65, then continue with it at 62 overnight together with the pork, and then leave it in at 52 the next day with the beef and lamb? Will anything get mushy (in particular the corn)? Or should I just take it all out when the next batch goes in, and just gently re-heat it to 52 for a couple of hours before I slam it on the BBQ? I suppose I'd ideally need five different ANOVAs, but the budget doesn't stretch to that...
I'd love to hear your thoughts!
Happy cooking, Monika