« Reply #2 on: January 12, 2015, 12:22:06 PM »
My ANOVA is on the way
WTG David, you finally jumped into the hot tub of cooking, you're gonna love it. Boneless skinless chicken breast never tasted so good, in the hot tub at 145F for 90 minutes minimum, brown some butter in a skillet and post sear them in the skillet with butter, peas and onions go great with them.
« Last Edit: January 12, 2015, 04:38:27 PM by Las Vegan Cajun »
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)