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First sous vide boneless chicken breast with Dizzy Pig Jamaican Firewalk finished on the egg

paqmanpaqman Posts: 1,725
edited July 2012 in EggHead Forum
Well, all the talk about sous vide a month or so ago caught my attention and I finally took the plunge with a Polyscience sous vide professional circulator.

Actually, it was my first boneless chicken breasts on the egg!

Chicken breasts were in the bath @ 147 for 1.5 hours with Jamaican Firewalk then finished by searing on the egg.  Small cast iron grid sitting on a spider in the LBGE pre-heated @500 for 15 minutes.  The breasts were on the egg for less than 2 minutes.

Best barbecued chicken breasts I ever had!

I'll do some research and next time I'll probably try a lower temperature.


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Comments

  • nolaeggheadnolaegghead Posts: 15,469
    Noticeably more tender/moist than usual?
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  • paqmanpaqman Posts: 1,725
    Noticeably more tender/moist than usual?
    I've never cooked boneless breasts on the egg before, I might try now just to compare...

    They were a lot more tender/moist than any breasts i've cooked on my propane bbq or oven.

    The taste of the spices was strong but not overpowering, much better than simoly sprinkling then cooking.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Noticeably more tender/moist than usual?
    They are by far



  • Welcome to the club. takes chicken breast to a whole new level. I'm going to do a pork belly this weekend and sear it on the egg. Can't wait!



  • paqmanpaqman Posts: 1,725
    Welcome to the club. takes chicken breast to a whole new level. I'm going to do a pork belly this weekend and sear it on the egg. Can't wait!


    At what temperature and how long are you cooking your chicken breasts?  I did 147 but I read that you can go lower.   I've always been paranoid with chicken cooking temperatures....

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • HotShoeHotShoe Posts: 2
    I'm a believer! I purchased a Sous Vide Supreme two weeks ago. Chipotle rubbed bone in ribeye last Friday was the best ever! Followed that up today with jerk chicken breast.

    For the chicken:
    Two breast- bone in
    Walkerswood jerk seasoning in jar ( wet)
    Liberal amount of jerk then vacuum seal and put in fridge for 24 hrs
    This evening put in SV at 156 for 1 hr 15 min
    Then on Egg with heavy smoke for 5 min at 500 degrees

    Finished with Jamaican fruit salsa.

    Best piece if chicken I have ever cooked! Wife isn't a huge fan of protien she destroyed a whole breast.

    Tomorrow wife has request in for filets. (I'd prefer a big ribeye but need to keep the boss happy).. I'll try some photos
  • LitLit Posts: 4,114
    I posted a couple days ago a recipe for scrambled eggs in the sous vide that made the best eggs I have ever had. For chicken I stick to 147 but saw a post at 142 previously.
  • GlennMGlennM Posts: 411
    Do any of you make chicken with skin? If so, how do you crisp the skin? I wondered about letting it cool and then direct skin down for a bit?
    In the bush just East of Cambridge,Ontario 
  • gdenbygdenby Posts: 4,626
    I posted a couple days ago a recipe for scrambled eggs in the sous vide that made the best eggs I have ever had. For chicken I stick to 147 but saw a post at 142 previously.
    I did some breasts early on around 142. Just hot enough to get some of the intra muscular collagen to break down in a few hours. Didn't both to offer them to my wife, as they were still rather pink inside. I'm not sure I liked the texture. I suppose it was because I'm not used to chicken breast that isn't stiff.

    I also let some go over night. That was a mistake. The muscle so completely denatured, that chewing it reduced it to a dry, gum like mass in the mouth.
  • I posted a couple days ago a recipe for scrambled eggs in the sous vide that made the best eggs I have ever had. For chicken I stick to 147 but saw a post at 142 previously.


    I did some breasts early on around 142. Just hot enough to get some of the intra muscular collagen to break down in a few hours. Didn't both to offer them to my wife, as they were still rather pink inside. I'm not sure I liked the texture. I suppose it was because I'm not used to chicken breast that isn't stiff.


    I also let some go over night. That was a mistake. The muscle so completely denatured, that chewing it reduced it to a dry, gum like mass in the mouth.



    I do them around 145 for an hour/hour and a half. Juices are pouring all over the cutting board when you cut in to it.

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