OT - Do you sous vide? Reverse sear snob caves and orders one

jtcBoynton

One of the great things about SV is the ability to safely cook items to temps that are optimal from a culinary standpoint but below the normal food safety guidelines.  You have the ability to take advantage of the time/temp relationships for food safety.  You do need to be careful where you get the recipes you follow when using SV.  There are many recipes out on the web that ignore the time/temp curves.  

Matt86m

Used it a handful of times, haven't got the hang of it yet. Tried chicken breast, I seem to overcook them on the grill. Followed a recipe and then gave them a sear. The fat part of the breast was great! but the thin side was solid, no grain left and tough. Gonna play with that some more.

I reheated an elk roast I made on the BGE, it cooked more than I thought it would on the reheat even though I had the temp set at 120*.

Havent tried steak yet.

unoriginalusername

Matt86m said:

Used it a handful of times, haven't got the hang of it yet. Tried chicken breast, I seem to overcook them on the grill. Followed a recipe and then gave them a sear. The fat part of the breast was great! but the thin side was solid, no grain left and tough. Gonna play with that some more.

I reheated an elk roast I made on the BGE, it cooked more than I thought it would on the reheat even though I had the temp set at 120*.

Havent tried steak yet.

I royally messes up my first one. Turns out you need to rest the meat for at least 15min before you sear otherwise the temp will carry over cook to a overdone level 

StillH2OEgger

Matt86m said:

Used it a handful of times, haven't got the hang of it yet. Tried chicken breast, I seem to overcook them on the grill. Followed a recipe and then gave them a sear. The fat part of the breast was great! but the thin side was solid, no grain left and tough. Gonna play with that some more.

Have you tried flattening out your chicken breasts before cooking. We started pounding them with a metal club/meat tenderizer type of thing and that makes a big difference when they're a flatter, more consistent thickness.

Mattman3969

Matt86m said:

Used it a handful of times, haven't got the hang of it yet. Tried chicken breast, I seem to overcook them on the grill. Followed a recipe and then gave them a sear. The fat part of the breast was great! but the thin side was solid, no grain left and tough. Gonna play with that some more.

I reheated an elk roast I made on the BGE, it cooked more than I thought it would on the reheat even though I had the temp set at 120*.

Havent tried steak yet.

Try just pan searing the chicken breast.  I’m not a big fan of the grilled finish either.