So, this was a learning experience for me and I figured I'd pass it along.
A couple of nights ago we wanted to make our chicken burritos mixture that is kind of a knockoff on Chipotle. In the past, I have rubbed down the breasts with either Rich's HAW or GP Sweet rub, added some balsamic vinegar and into the bath at 149° for an hour. Then, it went right to a CI or steel carbon pan with all the juices to finish at 165°.
However, we got all kinds of side tracked After the chicken did the bath. So, I let it cool and threw it in the fridge for the following night, last night.
Well, me being the handyman that I am, I was on an extension ladder yesterday afternoon trying to replace a light fixture. So Murphy decided to help. Short story is I had a hamburger bun with a hinge on it hanging off my finger and lots of ketchup being poured. So, off to urgent care for some stitches. I was thinking when they were stitching me up about the fact the chicken just didn't' want to get cooked.
So, we get home and I crack a cold one. I don't feel like dealing with a CI pan. I figure I'd fill the sink with hot tap water and let the chicken warm up a bit. Then, it went to the grill. I used the juices from the bag to marinate the breasts as I grilled them. My fear was they were going to dry out with the longer than normal grill time and just being on a grill rather than in a pan with the juices.
I'm glad to say, it worked out great. The breasts were tender, flavorful, and very moist. So, the stage cooking worked out just fine. Just some proof positive.
Thanks for looking!
A couple of nights ago we wanted to make our chicken burritos mixture that is kind of a knockoff on Chipotle. In the past, I have rubbed down the breasts with either Rich's HAW or GP Sweet rub, added some balsamic vinegar and into the bath at 149° for an hour. Then, it went right to a CI or steel carbon pan with all the juices to finish at 165°.
However, we got all kinds of side tracked After the chicken did the bath. So, I let it cool and threw it in the fridge for the following night, last night.
Well, me being the handyman that I am, I was on an extension ladder yesterday afternoon trying to replace a light fixture. So Murphy decided to help. Short story is I had a hamburger bun with a hinge on it hanging off my finger and lots of ketchup being poured. So, off to urgent care for some stitches. I was thinking when they were stitching me up about the fact the chicken just didn't' want to get cooked.
So, we get home and I crack a cold one. I don't feel like dealing with a CI pan. I figure I'd fill the sink with hot tap water and let the chicken warm up a bit. Then, it went to the grill. I used the juices from the bag to marinate the breasts as I grilled them. My fear was they were going to dry out with the longer than normal grill time and just being on a grill rather than in a pan with the juices.
I'm glad to say, it worked out great. The breasts were tender, flavorful, and very moist. So, the stage cooking worked out just fine. Just some proof positive.
Thanks for looking!
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