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SV Boneless/Skinless Chicken Breasts

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  • Lowjiber
    Former Member
    • Nov 2016
    • 315
    • Las Vegas, Nevada

    SV Boneless/Skinless Chicken Breasts

    The wife comes home a couple of days ago with four boneless/skinless chicken breasts from Albertsons. They were on sale for $1.27/lb, so she violated the unwritten rule that I buy all the meat. They were fresh, but varied in weight by as much as half-a-pound. When I asked her why she didn't get all about the same size/weight, she replied, "I just thought the butcher would know to do that." Wrong!

    Anyway, I normally cook B/S chicken breasts by seasoning/searing in a ribbed cast iron skillet and throwing the skillet in the oven until they all (same size, duh) come up to temp... done! Since these varied greatly in thickness and weight, I didn't want to be watching the thinner one to pull it out, yadda, yadda, yadda. Sous Vide to the rescue.

    I put each in a bag with a sprig of Rosemary, 3/4 Tblsp olive oil, 1/4 tsp of garlic powder, and 1/4 tsp black pepper.
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    Into the SV @146 degrees for two hours. (146 deg gives the degree of doneness that she likes, and the extra hour was just to ensure all were tender.)

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    I threw them in an ice bath for ten minutes so they wouldn't cook any more when searing. Then outta the bags; a heavy dose of blackened seasoning; and on the gasser with Grill Grates for finish.

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    I cut the thinnest one just to check. It was tender and juicier than shows in this picture...

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    That's my story and I'm sticking to it. LOL
  • Thunder77
    Founding Member
    • Jul 2014
    • 2646
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #2
    Looks good! What blackening seasoning do you use? How do you get your captions on the photos like that? What sous vide machine do you use?

    Comment

    • Lowjiber
      Former Member
      • Nov 2016
      • 315
      • Las Vegas, Nevada

      #3
      Thunder77, I use this stuff all the time...

      Click image for larger version  Name:	Blackened Seasoning.jpg Views:	1 Size:	393.1 KB ID:	276394
      My hobby is taking pictures of the sun, so I have PhotoShop for processing them. I just stick the iPhone pic in there and add the caption.

      I have the Anova 900 Watt model with WIFI. I don't use the WIFI, but the non-WIFI model is only 800 Watts.

      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        Thanks for the info!

      • Notavegan
        Notavegan commented
        Editing a comment
        As of to-day, I am new owner of cast iron griddle. Long list of items I want to blacken...
    • DWCowles
      Founding Member
      • Jul 2014
      • 9760
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      Beautiful!

      Comment

      • Willy
        Charter Member
        • Apr 2015
        • 1772
        • High Desert of the Great Southwest

        #5
        I think SV is just about the only way to get juicy breasts. Rotisserie works too, but then you have the whole bird.

        Comment


        • Atalanta
          Atalanta commented
          Editing a comment
          I must concur. Chicken breasts were hit or miss, now they're always a hit. Love the Anovo and searching for a second 1st gen.
      • Northside Brian
        Club Member
        • Aug 2016
        • 104
        • Fort Worth TX

        #6
        Lowjiber Where did you get the cooking tub?

        Comment


        • tbob4
          tbob4 commented
          Editing a comment
          Yes - good question. I have a really high volume pot but a tub with a lid would be ideal. Lowjiber, did you create the cut-out in it or was it designed that way?
      • josht138
        Charter Member
        • May 2015
        • 213
        • Marietta, GA (Greater Atlanta)
        • Weber Genesis E-330 (AKA Big Paperweight)
          22" Weber Kettle Premium
          26" Weber Kettle One Touch
          Slow 'N Sear
          Weber Smokey Mountain 18.5" (pre-2008)
          Anova Sous Vide
          (2) Maverick ET-733s
          Thermapen MK4

        #7
        Looks great. I can't imagine eating chicken breasts any other way now...

        Comment

        • josht138
          Charter Member
          • May 2015
          • 213
          • Marietta, GA (Greater Atlanta)
          • Weber Genesis E-330 (AKA Big Paperweight)
            22" Weber Kettle Premium
            26" Weber Kettle One Touch
            Slow 'N Sear
            Weber Smokey Mountain 18.5" (pre-2008)
            Anova Sous Vide
            (2) Maverick ET-733s
            Thermapen MK4

          #8
          tbob4 and Northside Brian, here's what I did...

          Buy this (https://www.amazon.com/dp/B000R8JOUC/?tag=amazi0a8-20) and buy this (https://www.amazon.com/dp/B000VAUFD6/?tag=amazi0a8-20). Take a sharpie and draw an outline of your circulator in the lid and cut a hole out. Don't pay $50-$100 for one that someone has pre-cut for you. I really don't think it needs to be gasketing or leak tight. I've done several 24 to 36 hr cooks without problems from evaporative losses.

          I only use this setup for long cooks 8+ hours. Anything less than that I don't really worry about a cover as long as the temp is below 155F. Most everything else I just use a pot and for big cooks I use a cooler. If it gets above 155F I will just cover it with saran wrap to prevent evaporative losses and prevent evaporative cooling to insulate the water.
          Last edited by fuzzydaddy; February 16th, 2017, 11:56 AM. Reason: Added AR code to Amazon links

          Comment


          • tbob4
            tbob4 commented
            Editing a comment
            Thanks!

          • fuzzydaddy
            fuzzydaddy commented
            Editing a comment
            Thanks for the links! I have that tub. I have a couple of pieces of thin plastic I notched with scissors that I lay on top and add a little plastic wrap around the Anova or Joule.

          • Atalanta
            Atalanta commented
            Editing a comment
            I did the same thing (so I could re-claim my pressure cooker pot!). Got them from the local restaurant supply place - got two lids, one I cut and one I didn't so I could store the Anovo, mat, etc. when not in use. Haven't had it "not in use" enough to pack everything in it.
        • Lowjiber
          Former Member
          • Nov 2016
          • 315
          • Las Vegas, Nevada

          #9
          Originally posted by Northside Brian View Post
          Lowjiber Where did you get the cooking tub?
          I ordered it from Amazon. Here's the brand/part number...

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          The lid is sold separately because they are cut out for your particular brand of cooker. Here's my data for the Anova...

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          Comment

          • fuzzydaddy
            Charter Member
            • Nov 2014
            • 4940
            • Near my cookers...Pensacola FL
            • Hardware
              Slow 'N Sear Deluxe Kamado.
              Weber Kettles: 2-22" & 1-26".
              Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
              Chimney starters.
              PartyQ.
              Joule.
              GrillGrates, GrateGriddles.
              Maverick XR-50 [my favorite].
              ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

              Consumables / Favorites
              KBB (short cooks), Weber (long cooks)
              Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
              Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
              MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

            #10
            Great cook! Beautifully finished! Thanks for sharing.

            Comment

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