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Weber Genesis 1000 LX gasser w/Grill Grates
Smokehouse Little Chief II Electric smoker
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ThermoPop
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2 Channel Smoke Alarm
Green Mountain Grills Wood Fired Pizza Oven(use it on the RT-700)
Outdoors person(Hunting deer & waterfowl, backpacking)
So i pretty much have chicken breast down doing the 150° for 2.5 hours souse vide followed by a quick sear for color on the grillgrates. Very juicy. So SWMBO wanted one of her favorite marinated chicken strips. So I threw them in a vacuum bag, into my USV32 for a couple marinade cycles, sealed the bag and threw it n the fridge. Few hours before dinner, took them out of the marinade(figured I shouldn’t souse vide them in the marinade), into the 150° bath for 2.5 hours, onto the grillgrates for about 2 minutes a side for color, and they were horribly dry. Nothing like the chicken breasts.
So did I overcook them in the bath due to being strips?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
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1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
It’s possible they were over marinated. I’ve had this happen to me. Depending on what was in the marinade it may have drawn moisture out of the chicken strips.
It’s also possible it was just the chicken.
Maybe try the same technique with a different brand of chicken.
Just my thoughts.
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