Big thank you to all of you on Amazing Ribs for such ideas.
Well, I tried the Sous Vide method for chicken
The timing was way off. The chicken turned out good, maybe 6-7/10.
2 breast, on seasoned and other breast plain.
after sous Vide, After on the pellet grill, carved.
SWMBO likes the seasoned chicken over the unseasoned.
I was pleasantly surprised at how tender and moist they were.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
What temp/time did you use for those breasts? Typically, I like 143ºF(63ºC) x 2.5-3hr for chicken breasts (4-5hr for turkey) ... but I'm always open to other options.
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