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I think I might be addicted to doing Sous Vide Chicken, the last 3 cooks I have done with chicken have been done this way and each time I experiment with something new. Today I wanted to vaccum seal a couple chicken breasts with Stubbs BBQ sauce. Put them in the water bath at 135 degrees and then went and worked out and rode my bike for a few hours. Came home and started the egg up and pulled them out close to 3 hours in the water bath. Coated them down with dizzy dust and tossed them on at 300 Direct. Lathered them up in sauce while they were cooking so it would carmelize on the chicken, pulled them off when they were around 145 internal and tossed them in some Anchor Bar wing sauce.
Had some grilled asparagus and some brussel sprouts on the side also. The BBQ sauce and then the wing sauce was an interesting flavor kinda a sweet and heat deal. Wife was sure of the flavor but did clean her plate and is taking left overs to work.
I think the thing that attracts me to the Sous Vide of cooking is how moist the meat is. I understand that the egg does most the work but I can tell the difference between doing it standard and then Sous Style.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.