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Practice roulade

theyolksonyoutheyolksonyou Posts: 17,450
edited November 2018 in Poultry
inspired by @20stone and @cen_tex_smoker in @20stone turkey confit post, I think I’m gonna do a dark meat roulade for thanksgiving.  Tonight I practiced.  Chicken breast.  Took three breast skins and still didn’t have enough.  

SV at 149 for two hrs and fried for the finish.  Served with a raspberry balsamic reduction, herb roasted butternut squash and brown butter sautéed bellas.  

Thanks for lookin 


Jason NW GA- home of carpet and Mexican restaurants
LBGE, MM, BS (Blackstone and the other kind)
One sorry Labrador

My chili did not suck. My wings either. 

Comments

  • tarheelmatttarheelmatt Posts: 9,765
    That's some good groceries right there!
    ------------------------------
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  • lousubcaplousubcap Posts: 18,868
    I would inhale that.  Most eggcellent.  Congrats on a new cooking adventure. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • johnnypjohnnyp Posts: 3,346
    Looks great! 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • northGAcocknorthGAcock Posts: 12,268
    Goin Texan I see. I’d hit that with them...and you.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • johnnypjohnnyp Posts: 3,346
    Holla at me about SV methodology. 

    did you SV in the Shrink wrap tube? Par freeze before the vacuum seal? 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • @johnnyp wrapped in plastic wrap, in the freezer for about 30 min.  Vac seal. Into the fridge for a while.  I was ahead of schedule.  Then in the bath.  

    Could have left left in the freezer a bit longer.  Not the best shape.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • johnnypjohnnyp Posts: 3,346
    @theyolksonyou thanks.  I’ve been meaning to try a SV Roulade. I just haven’t gotten around to it.

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • SciAggieSciAggie Posts: 3,756
    That looks fantastic. Another cook I MUST do soon. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • It sure does look good from here Jason! 

    Louisville, GA - 2 Large BGE's
  • Thanks fellas.  The raspberry balsamic was really good. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Dyal_SCDyal_SC Posts: 5,051
    Outstanding!
  • bgebrentbgebrent Posts: 18,447
    Dyal_SC said:
    Outstanding!
    This.  Nice work man.
    Sandy Springs & Dawsonville Ga
  • Great looking roulade! The sauce
    sounds really good too. 
    Keepin' It Weird in The ATX
  • Meat glue?
    Keepin' It Weird in The ATX
  • @The Cen-Tex Smoker yes followed your step by step. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • CanuggheadCanugghead Posts: 6,458
    edited November 2018
    Beautiful! the balsamic reduction took it up another notch.

    Sorry for threadjacking, not sure if you've seen this recipe, I did roulade once following this recipe and it came out quite nice.  Don't have meat glue, so I followed the shrink-wrap tight roll technique.
    https://www.chefsteps.com/activities/greatest-thanksgiving-ever

    canuckland
  • calikingcaliking Posts: 12,135
    Most excellent cook. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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