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SV Chicken breasts and grilled sweet taters

caliking
caliking Posts: 19,780
in EggHead Forum
Rubbed the chicken with DP Raging River, pat of butter on either side, then into the tub for 2 hrs @ 150°F. Seared on the egg for about 1 minute per side at 400°ish since thats about the temp the taters were cooked at.

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Sweet taters were cut into wedges then tossed with DP Tsunami Spin and EVOO. Raised direct at about 400°F until soft. The foil packet has a bulb of garlic in it, which I was roasting for later use. 

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Sauce was made with shallots, garlic, sprig of rosemary, salt, pepper, sauteed mushrooms, and a bottle of red wine. I added the juice from the chicken bag too and let it reduce. The asparagus was tossed with EVOO and some kind of spicy Lebanese seasoning and broiled indoors since i was running short on time.  Plated shot:

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The chicken was super tender and juicy. The sauce was good and the mushrooms boosted the flavor, even though they don't add much to the pic. This was the first time I tried grilled sweet potatoes on the egg, and we liked them. Next time i will toss in a lime cilantro dressing after they come off the egg. 

Oh and the meal was capped with s'mores tartlets. SWMBO likes these and they are very simple to make.

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Thanks for lookin'. 



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

  • Chris_Wang
    Chris_Wang Posts: 1,254
    Nice. S'mores look delicious too.

    Ball Ground, GA

    ATL Sports Homer

     

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  • henapple
    henapple Posts: 16,025
    Damn you
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Canugghead
    Canugghead Posts: 13,700
    edited February 2014
    Nice!  What's interesting with SV is the protein is the easy part, the sauce and sides, especially to get fancy plated shot like yours, take more effort and I'm too lazy for that! 
    canuckland
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  • caliking
    caliking Posts: 19,780
    @Canugghead - aint that the truth! :) The sauce bug bit me after a trip to New Orleans last year, so I'm trying my hand at them. The protein is definitely the easiest part of SV, but what I like about it is that once the protein gets going, you have time to do the sauce and sides. 

    As far as plating goes, I need to work on composition. I do it for fun - family knows that the cook isn't complete until the pictures are taken!

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