Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sous Vide Maiden Voyage

cazzycazzy Posts: 7,454
Tonight is the night!  Got some chicken breast going and I'm eager to see what all the fuss is about!   :D

image
Just a hack that makes some $hitty BBQ...
·

Comments

  • doubledouble Posts: 1,214
    As Cen-tex said a whilst back you will never want chicken any other way.
    Lynnwood WA
    ·
  • cazzycazzy Posts: 7,454
    I imagine resting is still necessary after searing, right?
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    I imagine resting is still necessary after searing, right?

    not so much but it can't hurt

    ·
  • doubledouble Posts: 1,214
    After the pork chops were done tonight an I saw your post it inspired me to fire up the sidekic again, wife is going away tomorrow with the kids to her sisters for a few days so I'm sending them off with some chicken breasts for tomorrow night. Also just realized it means I have 4 nights of bachelor cooking with my sidekic and egg! Damn and no alcohol ...
    Lynnwood WA
    ·
  • cazzycazzy Posts: 7,454
    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me
    Just a hack that makes some $hitty BBQ...
    ·
  • doubledouble Posts: 1,214
    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    Lynnwood WA
    ·
  • cazzy said:
    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me

    just take a breath. do a chicken breast on the egg and do one SV and see which one is better

    ·
  • cazzycazzy Posts: 7,454
    double said:

    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.

    147 for about 90 minutes.

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,454


    cazzy said:

    I'm trying to like it more than I am. I'm not a texture guy but the texture just seems weird to me




    just take a breath. do a chicken breast on the egg and do one SV and see which one is better

    It's my 1st attempt and 1st time I've eaten anything via SV. I'll figure it out!

    Just a hack that makes some $hitty BBQ...
    ·
  • Wow......My unit should be in this week.  Maybe it is best that I won't be too over confident.
    ·
  • cazzycazzy Posts: 7,454

    Wow......My unit should be in this week.  Maybe it is best that I won't be too over confident.

    It's not that I didn't like it, just wasn't the texture I expected. I don't consider it a bad cook and it probably had to be out of this world to overcome the gloom that this Vikings game has put me in.
    Just a hack that makes some $hitty BBQ...
    ·
  • GrannyX4GrannyX4 Posts: 1,439
    edited January 2013
    While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have any poultry. Was it over cooked a little?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • cazzycazzy Posts: 7,454
    GrannyX4 said:

    While we were in Yellow Stone all the food was sous vide. Elk, salmon, lamb was cooked to a medium rare and had a different texture. It wasn't offensive just different but I didn't have and poultry. Was it over cooked a little?

    Not at all! It was super juicy and you could tell it was cooked very delicately.

    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?

    ·
  • cazzycazzy Posts: 7,454


    cazzy said:

    double said:

    How long did you cook at what temp?
    My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.

    147 for about 90 minutes.





    how did you finish?

    Pan sear.
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzy said:
    cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?
    Pan sear.

    ok. try a side by side next time.

    ·
  • cazzycazzy Posts: 7,454
    cazzy said:
    cazzy said:
    How long did you cook at what temp? My wife seriously freaks at textures she loved the chicken. I did 145 for 3 hrs. Quick sear.
    147 for about 90 minutes.

    how did you finish?
    Pan sear.

    ok. try a side by side next time.
    Aight, i'll try that.
    Just a hack that makes some $hitty BBQ...
    ·
  • cazzycazzy Posts: 7,454
    Oh, so you know it happened.  

    image
    Just a hack that makes some $hitty BBQ...
    ·
  • GrannyX4GrannyX4 Posts: 1,439
    edited January 2013
    Cazzy, it looks wonderful.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
Sign In or Register to comment.