Simple Chicken Cooked in Joule

[zueth]

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:


Chicken in hot tub bath:


Chicken off grill:


reserved liquid:


Chicken plated with Rice Pilaf and liquid on top:


Chicken cut into:

[tomcrete1]

Lookin Mighty Nice!

[ClimberDave]

Nice!!

yeah  can beat  SV chicken!

[HighOnSmoke]

Very nice!

[KJRsmoker]

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. 

[Dave R.]

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.

[zueth]

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

[zueth]

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

[zueth]

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.

[Dave R.]

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.

[Agustine]

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.