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.
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