I don't know where to put this because it's SV, poultry, Grill, Kitchen. Rich, you decide.
In any event, I've been messing with chicken breasts and the SV. I think I have it figured out at least for our house. So, I rubbed down two breasts with Rich's Sweet Heat GP. We use a lot of HAW also. But for this cook, the GP is the best. Then, I add in some balsamic vinegar. I go by feel so maybe 2-3 TBL. Then, in the bath for 1 hour at 149°. After that, it goes on the grill at 450-500° to get a char on both sides. Thanks to MarkR, I was informed I don't need to take them to 165° because of the bath. So, I didn't and went for the char finish.
I tented it for 10 minutes and then sliced it. Man oh man, it's so tender but not too much. Going 2 hours in SV would be mush IMO. It's moist, and full of flavor. The leftover juices in the bag are incredible. I will admit that last time I did this, I forgot to take pics but this is close enough:
The night before, I steamed 4 cups of rice and put it in the fridge.
When I went to make the dinner, I scrambled 4 eggs with a little olive oil in the wok. Set that aside and started on the veggies. I chopped up some sweet onion, jalapeno, bell pepper, garlic, and green onions.
I also made a simple marinade of soy, a little sugar, KS, and sesame oil.
Got to work on the veggies and it doesn't take too long in the Wok at med high heat. Then, add the rice, some frozen peas and carrots, mix it well. Along the way, you can add some more veggie or olive oil. Then, I dump in the marinade with actually I guess is just a sauce but you can use it as a marinade if you want to substitute beef for the chicken.
Just tend the rice and veggies until you're happy. Then, I dumped in the chicken, eggs and green onions. The whole thing really goes pretty fast. I also added some hot chili oil to mine.
This stuff was so good. Fried rice is something I usually always get at restaurants because it intimidated me a bit. That's not happening anymore.
Family absolutely loved it and since I made so much, wanted it the next night. Asked for it again next week.
It may not look like much and not much chicken cause my kids did some selective serving and I got what was left .
The whole point of this thread is really about cooking chicken breasts SV and then finishing them on the Grill or CI. Rich's rubs really work well here and I'm not trying to brown nose.
After I got this all figured out, it also opens up so many great possibilities for let's say chicken sandwiches? I'm thinking along the lines of a BLT with a ranch dressing touch for example My wife has used it for salads and it rocks. That was without the grill or CI.
My SV is worth every penny simply for what it will do with a chicken breast. Steak as well but that's another story but same principle. It's actually so simple, even I can do it.
In any event, I've been messing with chicken breasts and the SV. I think I have it figured out at least for our house. So, I rubbed down two breasts with Rich's Sweet Heat GP. We use a lot of HAW also. But for this cook, the GP is the best. Then, I add in some balsamic vinegar. I go by feel so maybe 2-3 TBL. Then, in the bath for 1 hour at 149°. After that, it goes on the grill at 450-500° to get a char on both sides. Thanks to MarkR, I was informed I don't need to take them to 165° because of the bath. So, I didn't and went for the char finish.
I tented it for 10 minutes and then sliced it. Man oh man, it's so tender but not too much. Going 2 hours in SV would be mush IMO. It's moist, and full of flavor. The leftover juices in the bag are incredible. I will admit that last time I did this, I forgot to take pics but this is close enough:
The night before, I steamed 4 cups of rice and put it in the fridge.
When I went to make the dinner, I scrambled 4 eggs with a little olive oil in the wok. Set that aside and started on the veggies. I chopped up some sweet onion, jalapeno, bell pepper, garlic, and green onions.
I also made a simple marinade of soy, a little sugar, KS, and sesame oil.
Got to work on the veggies and it doesn't take too long in the Wok at med high heat. Then, add the rice, some frozen peas and carrots, mix it well. Along the way, you can add some more veggie or olive oil. Then, I dump in the marinade with actually I guess is just a sauce but you can use it as a marinade if you want to substitute beef for the chicken.
Just tend the rice and veggies until you're happy. Then, I dumped in the chicken, eggs and green onions. The whole thing really goes pretty fast. I also added some hot chili oil to mine.
This stuff was so good. Fried rice is something I usually always get at restaurants because it intimidated me a bit. That's not happening anymore.
Family absolutely loved it and since I made so much, wanted it the next night. Asked for it again next week.
It may not look like much and not much chicken cause my kids did some selective serving and I got what was left .
The whole point of this thread is really about cooking chicken breasts SV and then finishing them on the Grill or CI. Rich's rubs really work well here and I'm not trying to brown nose.
After I got this all figured out, it also opens up so many great possibilities for let's say chicken sandwiches? I'm thinking along the lines of a BLT with a ranch dressing touch for example My wife has used it for salads and it rocks. That was without the grill or CI.
My SV is worth every penny simply for what it will do with a chicken breast. Steak as well but that's another story but same principle. It's actually so simple, even I can do it.
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