Brine?Yep. Meat Glue?Yep. Sous Vide?Yep. Torch? Yep. Awesome? Oh @#!*% yes.TFJ killed it tonight

The Cen-Tex Smoker

DMW said:

CT, two words. Thank You.

sweet! Glad you liked it. That is a fun cook.

NPHuskerFL

Wow! Just Wow! =D>

DMW

I still need to get better with the torch.

But it was still the best chicken breast I've had to date.

Brisket_Fanatic

Why do you use a torch instead of using a reverse sear type of crust maker?

DMW

Brisket_Fanatic said:

Why do you use a torch instead of using a reverse sear type of crust maker?

For me it is less mess on the stovetop from grease spatter. And I want to learn a new technique. And it feels kind of cool to use a torch to cook with

Yeah, that's probably the primary reason.

If it wasn't 24* outside with 20-30MPH winds, I probably would have finished on the egg since I would have been using it for sides. But...I wasn't going to do that tonight...

The Cen-Tex Smoker

Awesome cook! The real reason for the torch is that is crisps up the skin without cooking the meat. The chicken is perfectly cooked wall to wall and 5 minutes in the egg would cook in to the meat. The torch adds the flavor of a browned crust while maintaining the perfect texture throughout of the SV cook.....plus the torch is badass.

NPHuskerFL

Looks like smooth torch work from the pics. I've used MAPP to finish off some dishes in the past but this cook looks phenomenal. Nice work Tex!

DMW

CT,

I found a blog this afternoon where someone flash fried in 380* oil in a deep fryer to finish it. That really piqued my interests.

The Cen-Tex Smoker

DMW said:

CT,

I found a blog this afternoon where someone flash fried in 380* oil in a deep fryer to finish it. That really piqued my interests.

that's the best way to do it. I just hate my house smelling like a long john silvers so I rarely deep fry

Brisket_Fanatic

The Cen-Tex Smoker said:

Awesome cook! The real reason for the torch is that is crisps up the skin without cooking the meat. The chicken is perfectly cooked wall to wall and 5 minutes in the egg would cook in to the meat. The torch adds the flavor of a browned crust while maintaining the perfect texture throughout of the SV cook.....plus the torch is badass.

Makes sense, thanks and awesome cook.

GATABITES

Looks excellent man. How long was the prep?

The Cen-Tex Smoker

GATABITES said:

Looks excellent man. How long was the prep?

The longest part of the prep is skinning the whole bird and scraping the skin. it sucks but it's totally worth it for a special meal. i wouldn't do it every week but it makes a huge difference when the skin is scraped.

The meat glue sets up in Sous Vide so no real prep time there.

Eggcelsior

The Cen-Tex Smoker said:

GATABITES said:

Looks excellent man. How long was the prep?

The longest part of the prep is skinning the whole bird and scraping the skin. it sucks but it's totally worth it for a special meal. i wouldn't do it every week but it makes a huge difference when the skin is scraped.

The meat glue sets up in Sous Vide so no real prep time there.

Use a paint scraper for the skin.