Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: zueth on April 25, 2018, 06:41:26 PM
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I have wanting to try Chicken in SV since i got it and finally got around to it. I rubbed the boneless/skinless breasts with olive oil and seasoned with Weber Garlic & Herb. Then vacuum packed them with a pat of butter. Put them in the Joule at 145 for 90 minutes, when they were done I patted them dry and then seared them on my recently rebuilt Weber with the new grill grates. Boy do those grill grates get hot, the registered at 800 before I put the chicken on for about 45 seconds per side. I have alwasy been happy with the chicken I cooked on SRG, but these were by far the juiciest chicken I have had, just need to figure out how to get some smoke flavor.
Chicken Seasoned:
(https://preview.ibb.co/gS0SWx/Photo_Apr_23_5_46_59_PM.jpg) (https://ibb.co/b3w1rx)
Chicken in hot tub bath:
(https://preview.ibb.co/bN9nWx/Photo_Apr_23_5_58_36_PM.jpg) (https://ibb.co/jqgedc)
Chicken off grill:
(https://preview.ibb.co/mUdgrx/Photo_Apr_23_7_35_53_PM.jpg) (https://ibb.co/kw27Wx)
reserved liquid:
(https://preview.ibb.co/mjosyc/Photo_Apr_23_7_38_13_PM.jpg) (https://ibb.co/d1q5Jc)
Chicken plated with Rice Pilaf and liquid on top:
(https://preview.ibb.co/kezzdc/Photo_Apr_23_7_41_50_PM.jpg) (https://ibb.co/mBZXyc)
Chicken cut into:
(https://preview.ibb.co/e6ezdc/Photo_Apr_23_7_42_37_PM.jpg) (https://ibb.co/jr9bPH)
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Lookin Mighty Nice! :thumbup:
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Nice!!
yeah can beat SV chicken!
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Very nice!
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Boy do those grill grates get hot, the registered at 800 before I put the chicken on for about 45 minutes per side. I have alwasy been happy with the chicken I cooked on SRG, but these were by far the juiciest chicken I have had, just need to figure out how to get some smoke flavor.
I'm assuming you meant 45 SECONDS per side. I have cooked chicken breasts a few times with my Joule sous vide then finished on the grill. The chicken turns out amazing and I don't have to worry about if I cooked it long enough.
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If you have a smoke tube you could place chicken in your pit, no heat except the lit smoke tube. Let it go for 30 to 45 minutes then package for the SV bath. I also would like to know what cooking vessel you used and which rack. I've been doing all SV in the wife's larger stock pots but often find I could use more room. That set up looks perfect.
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I'm assuming you meant 45 SECONDS per side. I have cooked chicken breasts a few times with my Joule sous vide then finished on the grill. The chicken turns out amazing and I don't have to worry about if I cooked it long enough.
Ha, yep 45 seconds
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If you have a smoke tube you could place chicken in your pit, no heat except the lit smoke tube. Let it go for 30 to 45 minutes then package for the SV bath. I also would like to know what cooking vessel you used and which rack. I've been doing all SV in the wife's larger stock pots but often find I could use more room. That set up looks perfect.
Got them all from Amazon, I have been very happy with them. They are not cheap but I use them for every SV cook.
the container:
Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, Clear (FG631200CLR)
The lid:
EVERIE Collapsible Hinge Sous Vide Container Lid for ChefSteps Joule Cookers, Fits 12,18,22 Quart Rubbermaid Container (Side Mount)
The rack:
LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container
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If you have a smoke tube you could place chicken in your pit, no heat except the lit smoke tube. Let it go for 30 to 45 minutes then package for the SV bath.
I have a Bradley with cold smoke adapter, so definitely could cold smoke them. I thought I read that cold smoking poultry is a not a good idea though.
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If you have a smoke tube you could place chicken in your pit, no heat except the lit smoke tube. Let it go for 30 to 45 minutes then package for the SV bath.
I have a Bradley with cold smoke adapter, so definitely could cold smoke them. I thought I read that cold smoking poultry is a not a good idea though.
You got me there as I'm not sure. Hopefully someone with more knowledge will speak up. That being said I have done short sessions of cold smoking before without problems. Maybe just lucky.
BTW thanks for the info on vessel, lid and rack. I'll check them out.
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If you brine\cure chicken before cold smoking and thoroughly cook it afterward, it will be safe to eat. (165F)
I would not sous vide it if you cold smoke. At 130°F (lots of sous vide recipes call for this temp on chicken breasts)the time it takes to pasteurize meat can be hours, and at 165°F the pasteurization time is down to seconds.