I never heard of Sous Vide until last week when my neighbor told me about it. He even loaned me his Anova PC to try on fillet mignon steaks. I was immediately sold on the method and 2 days later (thanks Amazon Prime 😁) I had my own Anova Nano PC. I've done 2 cooks with it so far; a chuck eye steak (2 hours at 135F) and a pork steak (24 hours at 160F). The pork was the most tender I have ever eaten. This method of cooking is definitely a 5-star winner.
Now on to the chicken. From the recipe section (AmazingRibs free side), I found the
Perfect Grilled Boneless Chicken Breasts, The Sous-Vide-Que Method by Clint Cantwell. I’ll be doing the SV cook at the recommended 150F he suggested. I’ll also be using a chicken rub from a local meat shop they use on the marinated chicken breast they sell. It’s an awesome rub for chicken.
Clint did not make mention of finishing on the smoker/grill. I have the Camp Chef Woodwind SG and will finish it on there with some additional wet sauce. So, the questions. To what temperature should the grill be heated? How long should I grill it? I have access, today, to most commercial brands of Q sauce such as Sweet Baby Rays, Traeger, and Blues Hog. Doing the cook today, so can’t get a sauce on line and I really don’t have the time to make my own today. What commercial Q sauce would be a great match for sous vide chicken with a rub on it? Should the Q sauce be applied when I put the chicken on the grill? If not, when should I apply the Q sauce?
Now on to the chicken. From the recipe section (AmazingRibs free side), I found the
Perfect Grilled Boneless Chicken Breasts, The Sous-Vide-Que Method by Clint Cantwell. I’ll be doing the SV cook at the recommended 150F he suggested. I’ll also be using a chicken rub from a local meat shop they use on the marinated chicken breast they sell. It’s an awesome rub for chicken.
Clint did not make mention of finishing on the smoker/grill. I have the Camp Chef Woodwind SG and will finish it on there with some additional wet sauce. So, the questions. To what temperature should the grill be heated? How long should I grill it? I have access, today, to most commercial brands of Q sauce such as Sweet Baby Rays, Traeger, and Blues Hog. Doing the cook today, so can’t get a sauce on line and I really don’t have the time to make my own today. What commercial Q sauce would be a great match for sous vide chicken with a rub on it? Should the Q sauce be applied when I put the chicken on the grill? If not, when should I apply the Q sauce?
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