I think you got woody chicken breasts. Most of the time the chicken breasts I've done SV for many hours at 145 F turn out melt in your mouth tender. And then there's the occasional woody breast and there's nothing I'm convinced I could have done to make that tender. It's just not tender.
Announcement
Collapse
No announcement yet.
Chicken breasts were tough
Collapse
X
-
Club Member
- Sep 2018
- 1044
- Fishers, IN, USA
-
Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
-
Charter Member
- Dec 2014
- 1355
- NC, The Triad
-
WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
I've never had a bad experience cooking breast at 145 in the bath at a max of 1.5 hours. I then pull them, dry off and sear in a hot CI skillet or on the gasser. Best chicken breasts I have ever had. You may have cooked them too long and they lost too much moisture.
- Likes 2
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I do the essentially the same thing as Hulagn1971 . Never had a B or C cup chicken breast done that way turn out anything but juicy and delicious.
Kathryn
- Likes 3
Comment
-
Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I suspect it was the chicken, not the process. The process, assuming not brined ahead or enhanced with a salt solution that might toughen it, as excessive salt might, should produce very tender white meat chicken. I have almost no use for boneless skinless breast meat, but in SV it's very edible.
- Likes 4
Comment
-
Thanks for the comment.
I only have an interest in boneless/skinless chicken breast as a source of plain protein that doesn't conflict with other flavors. Like chicken salad or chicken caesar salad. When meat is the star, fat flavoring is a Good Thing.
Don't tell anyone, but I've also been known to eat tofu in my salads. About the same flavor as boneless/skinless chicken breasts. 😄
- 1 like
-
I have tried SV chicken a whole bunch of ways. I quite often, when cooking chicken sandwiches for a large group, SV- parcook to 152 for 2 hrs, then grill mostly for appearance but to re-heat. Point being is I use SV a lot as a tool.
I'm guessing your instinct is right bout just a bad piece. 3 hours and a over inflated 1.99 lb breast is usually tender but not soft. I have started cutting thick breasts into fillets just to further limit a bad chicken breast.
When I'm cooking small amount for my family, as an example, there is a huge difference in cheap chickeb and naturally raised organic, both in taste and tenderness.
If SV is new to you, keep playing with it. It is wonderful for a lot of things, but is just a tool. Clearly by comments it isn'it in wide spread use yet.
Comment
Announcement
Collapse
No announcement yet.
Comment