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APL Chicken Tender Satay with Sous Vide (with Pics)
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JohnInCarolina
Posts: 30,996
I talked about these awhile ago, but didn't get pics. I managed to rectify that this time around.
The basic recipe is out of Adam Perry Lang's book Serious BBQ. It's not online, but here are the ingredients for the marinade and glaze:
I pretty much followed this, but used a jalapeno. The microplaning is kind of overkill for a marinade, especially since the recipe calls for you to blend everything up before sticking the tenders in for a soak.
I marinaded these for 6 hrs, but instead of cooking them on the grill right away, I cooked them in the sous vide for 1 hr 15min at 60C. I transferred them right from the marinade to the Foodsaver bags, so they basically cook in the marinade as well. The flavor is insane.
Then I let them cool in the fridge, before skewering them and then finishing them off on the BGE over high heat for just a few minutes a side. One note is that the recipe doesn't make anywhere near enough glaze - so I tripled it.
Here are a few right off the BGE:
And the final set plated, drizzled with sesame oil, scallions, basil, and sesame seeds:
These are ... pretty awesome if I do say so myself. The chicken is ridiculously tender and moist, and the lime really gets in to the meat. Plus, since they've come out of the SV, you know they're completely cooked. There are no concerns about undercooking them. All you do on the BGE is add a little char.
I'm thinking that a fun variant on this would be the jalamango lime marinade/glaze so many of you swear by.
Thanks for looking!
The basic recipe is out of Adam Perry Lang's book Serious BBQ. It's not online, but here are the ingredients for the marinade and glaze:
I pretty much followed this, but used a jalapeno. The microplaning is kind of overkill for a marinade, especially since the recipe calls for you to blend everything up before sticking the tenders in for a soak.
I marinaded these for 6 hrs, but instead of cooking them on the grill right away, I cooked them in the sous vide for 1 hr 15min at 60C. I transferred them right from the marinade to the Foodsaver bags, so they basically cook in the marinade as well. The flavor is insane.
Then I let them cool in the fridge, before skewering them and then finishing them off on the BGE over high heat for just a few minutes a side. One note is that the recipe doesn't make anywhere near enough glaze - so I tripled it.
Here are a few right off the BGE:
And the final set plated, drizzled with sesame oil, scallions, basil, and sesame seeds:
These are ... pretty awesome if I do say so myself. The chicken is ridiculously tender and moist, and the lime really gets in to the meat. Plus, since they've come out of the SV, you know they're completely cooked. There are no concerns about undercooking them. All you do on the BGE is add a little char.
I'm thinking that a fun variant on this would be the jalamango lime marinade/glaze so many of you swear by.
Thanks for looking!
"I've made a note never to piss you two off." - Stike
Comments
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I'll expect some of these at brisket campBe careful, man! I've got a beverage here.
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Looks tasty, dude.
Do you SV the chicken with the marinade then make the glaze out of the bag juice? Or just the chicken in the SV bag?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Looks tasty, dude.
Do you SV the chicken with the marinade then make the glaze out of the bag juice? Or just the chicken in the SV bag?"I've made a note never to piss you two off." - Stike -
Anything that says APL catches my eye, forgot about this one. Thanks for posting! Will be making very soon, probably tonight...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Nice cook!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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That looks and sounds awesome. Going to give it a try.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks amazing, always wanted to try SV kebab and skinless sausage.canuckland
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Thought I'd give these a bump after discussing them at brisket camp with you.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Those look good. I still haven't picked up a sv.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
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