Hello, I am wanting to add a 1/2 of a smoked chicken to my menu but I am concerned about ticket times and serving a consistent product. Optimally I think an alto sham would be the way to go but it is not in my budget. Sure I could wrap the chicken in foil and reheat in the oven but that will take upwards of 20 minutes and the skin will not be crisp. Is my only option to microwave on medium power then try to crisp the skin in a hot oven?
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Originally posted by Fletcherous View PostI could wrap the chicken in foil and reheat in the oven but that will take upwards of 20 minutes and the skin will not be crisp. Is my only option to microwave on medium power then try to crisp the skin in a hot oven?
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How do you like the results of this on steaks?
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The searzall does work well for small quantities. It’s not very big so it takes too long to more than a couple steaks.
I only use the torch when I need to touch up something. Chimneys work much faster and better for searing work.
I think to crisp the skin it needs to be dried out some. I’m not sure the searzall can match a longer hot indirect cook for skin
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Charter Member
- Dec 2014
- 123
- Los Angeles
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I love to smoke.. Good One Open Range, PBC, Char-broil Tru Infrared, looking for more grills..
Don't know what your budget is.. However, I know this company sells the shaam products refurbish from time to time...
https://www.warehouserestaurantdeals...CABEgJYefD_BwELast edited by Timcee; October 28, 2018, 03:21 PM.
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Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Nate - "How do you like the results of this on steaks?"
Perfect timing ... 2" thick Chuck eye steak tonight, SV 4 hours at 133 F., Rubbed with olive oil, seasoned with onion salt, garlic salt, and crushed dried basil ... then torched:
Out of the hot tub, oiled and seasoned:
Torched and ready to slice:
Sliced and ready to serve:
To answer your question, I'm really enjoying the Searzall torch ...
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