Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

OT- Sous Vide cooking question...chicken

Last night I decided to sous vide some chicken breast for chicken salad while I was Egging some chorizo/beef burgers.  The breasts were fairly large.  I cooked them at 148 for over 90 minutes.  I then put the sealed bags in an ice water bath and refrigerated them.  This morning I opened the bag and I noticed a slight smell.  It wasnt too bad but it was there. I then sort of panicked and I sliced the breasts in 1/4 inch strips and put them in a single layer in a skillet in boiling broth for 20 minutes. 

Have any of you ever smelled anything in cooked chicken?  Would 20 minutes in the boiling broth take care of any beasties that might have been there?  I will probably just throw the stuff out.......home made tarragon mayo and all!


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