Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: HighOnSmoke on July 12, 2015, 06:21:38 PM
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Legs were marinated in Veri Veri Teriyaki overnight. They were bagged and put into a 148 degree bath for 4 hours.
Once out of the bath they were given a coating of Mr. Yoshida’s and put under the broiler for 8 minutes.
Plated with some homemade Vidalia onion rings.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Sous%20Vide%20Teriyaki%20Chicken%20Legs/MLC_9372_zpsahthe3vi.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Sous%20Vide%20Teriyaki%20Chicken%20Legs/MLC_9372_zpsahthe3vi.jpg.html)
I normally would have done the legs on one of my grills or smoker. BUT, the average heat index this week has been
around 106 degrees. As much as I love to cook outside this old body can’t stand that much heat. These came out real
tasty and I really like the marinade. I will do these again and hopefully on the grill next time.
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Look great Mike!
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Outstanding :P
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Can't stop looking at those rings
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Looks and sounds wonderful Mike! Stay cool brother! :D
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Great cook, Mike. Stay out of that heat!!
Art
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Those look fantastic - I love the Veri Veri Teriyaki. Temps here are going into that range, tis is a great idea. I'd like to hear about your onion rings - thanks!