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SV’d BI/SO Chicken Breast and Sweet Potato Stackers
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Mattman3969
Posts: 10,457
2 bone in skin on chicken breast hit heavily with S&P, lemon slice and fresh sage go in the bag for a 2hr swim at 150.
Meanwhile I get the rosemary sweet potatoes ready. On the large at 425° for about 45mins
Then I took the chicken out and put on a drying rack ,patted dry and in the fridge for 30mins or so to drop the IT so they wouldn’t over cook during the sear to crisp up the skin.
On the small about 500° raised. This was just flipped after 4-5 mins
Plated with some steamed broccoli
This was probably the best SV’d chicken I’ve done. I will use BI/SO from now on. The stackers didn’t disappoint either. Good meal for first day of clock turn back.
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analyze adapt overcome
Comments
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Great as always. I like the approach you took with the chicken. I wouldn’t have thought about brief refrigeration. As for the potatoes - that one of my wife’s favorite ways to prepare them.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@Mattman3969 more info on the potatoes please.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Fine looking meal. Thanks for posting the link for the taters. Might try them for Thanksgiving.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Mattman3969 Thank you.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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Great looking meal! Can’t beat those stackers. Easy and tasty.
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Everything looks awesome!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
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