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Sous Vide on order
bigalsworth
Posts: 685
Now what? I was thinking about spatchcocking a small chicken, throwing on some dry brine, vacuum seal it, sous vide, then finish on the egg. I was thinking about doing it this way because I really like brined chicken, the infused salt is just a personal taste of mine, and I don't have the ability to brine, wet or dry any other way.
What are some of your processes from start to egg on some of your favorite meals. I'm hoping to think outside the box on this and use it for easy meal prep during the week.
Thanks
Edit. Is there such a thing as being in the sous vide for too long?
What are some of your processes from start to egg on some of your favorite meals. I'm hoping to think outside the box on this and use it for easy meal prep during the week.
Thanks
Edit. Is there such a thing as being in the sous vide for too long?
Large BGE
BBQ Guru DigiQ II
Martensville, Saskatchewan Canada
Comments
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Ya, you can definitely be in there too long with some stuff. chefsteps and serious eats have some really good sous vide guides that show what happens to meat at different temps/times. Try a chuck roast for at least 24 hours, sous vide really shines here.
Also sous vide is really good with most vegetables, especially carrots
I don't have all the "processes" on me right now, but if someone else doesn't give you some temps/times soon I will look it up later and let you know
This one will be my next experiment
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Bleck______________________________________________I love lamp..
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I bought my sous vide (almost) exclusively for FRIED chicken, which is amazing and perfect every single time. I think your idea is on track because seasoned and sous vide BSCB are not just edible, but awesome after being finished on the egg.. For chicken, I wouldn't go over six hours (I do four) as it can become mush.
Tri-tip and chuck roasts go from good excellent after a day in the sous vide. There are plenty of books. It gets lots of flack, but it's a perfect companion to the egg. Have fun and enjoy!!Formerly @dharley prior to some password bs.
LBGE, 36" Blackstone, bad liver & a broken heart
Three Rivers, MI -
I personally don’t think a whole chicken will benefit from the SV unless your going to SV then flash fry for crispy skin. Spatched chicken comes out too good to mess with. BLSL breast will benefit greatly from a 2hr swim at 145° followed by a sear in cast iron. Not a big fan or sear by fire on these.For SV I generally on use SnP for flavors as most other seasoning are lost in the liquid created by SV cooking.My favorite is Tri Tip for 4-5hr @ 134 then rest then sear.You can most definitely cook too long in SV. Like it was said above check out Serious Eats for a great explanation of time frames.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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yes you can sousvide too long and end up with mush. salt can be overpowering, go light the first few times with salt and think more along the lines with milder herbs, rosemary can really overpower with too much and a long bath time. easiest first time cook is the seared carrot cook.theres too much info and opinions out there on sousvide, start with one sourcefukahwee maineyou can lead a fish to water but you can not make him drink it
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TrippleRipple said:I bought my sous vide (almost) exclusively for FRIED chicken, which is amazing and perfect every single time. I think your idea is on track because seasoned and sous vide BSCB are not just edible, but awesome after being finished on the egg.. For chicken, I wouldn't go over six hours (I do four) as it can become mush.
Tri-tip and chuck roasts go from good excellent after a day in the sous vide. There are plenty of books. It gets lots of flack, but it's a perfect companion to the egg. Have fun and enjoy!! -
GrateEggspectations said:TrippleRipple said:I bought my sous vide (almost) exclusively for FRIED chicken, which is amazing and perfect every single time. I think your idea is on track because seasoned and sous vide BSCB are not just edible, but awesome after being finished on the egg.. For chicken, I wouldn't go over six hours (I do four) as it can become mush.
Tri-tip and chuck roasts go from good excellent after a day in the sous vide. There are plenty of books. It gets lots of flack, but it's a perfect companion to the egg. Have fun and enjoy!!Formerly @dharley prior to some password bs.
LBGE, 36" Blackstone, bad liver & a broken heart
Three Rivers, MI -
TrippleRipple said:GrateEggspectations said:TrippleRipple said:I bought my sous vide (almost) exclusively for FRIED chicken, which is amazing and perfect every single time. I think your idea is on track because seasoned and sous vide BSCB are not just edible, but awesome after being finished on the egg.. For chicken, I wouldn't go over six hours (I do four) as it can become mush.
Tri-tip and chuck roasts go from good excellent after a day in the sous vide. There are plenty of books. It gets lots of flack, but it's a perfect companion to the egg. Have fun and enjoy!! -
Thank you everyone for your helpful comments. I am also curious to see a fully documented chicken fry. Its -45 Deg C outside and lighting the egg isn't something I want to do this week.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Just fyi, I only do pork ribs sous vide now and finish on the egg with a little smoke. 24 hrs and they are perfect every single time.LBGE, Minimax
Dallas, TX -
GrateEggspectations said:TrippleRipple said:GrateEggspectations said:TrippleRipple said:I bought my sous vide (almost) exclusively for FRIED chicken, which is amazing and perfect every single time. I think your idea is on track because seasoned and sous vide BSCB are not just edible, but awesome after being finished on the egg.. For chicken, I wouldn't go over six hours (I do four) as it can become mush.
Tri-tip and chuck roasts go from good excellent after a day in the sous vide. There are plenty of books. It gets lots of flack, but it's a perfect companion to the egg. Have fun and enjoy!!
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
@Thatgrimguy: Thanks!
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