Boneless BBQ Chicken Grilled Over Mesquite

[Roman]

One of the best ways to cook a protein. Basically it is a low heat water bath where the food is sealed in a bag and cooked for a long period of time to the perfect temp. You can then finish it for a minute each side in a skillet to get the maillard reaction.

I made a porterhouse (90 minutes at 136) the other day that was the best steak I have ever had. Last night was rack of lamb (2 hours at 135) that was amazing. My pork chops and chicken (2 hours at 140) is always moist and delicious now.

What kind of bag? I've never heard of this before. I know they have oven bags that you can get at the grocery store. Is this the same thing? I just looked it up, so no need to explain to this dummy! Thanks. It seems pretty expensive to do.

 

[Merlin99]

What kind of bag? I've never heard of this before. I know they have oven bags that you can get at the grocery store. Is this the same thing? I just looked it up, so no need to explain to this dummy! Thanks. It seems pretty expensive to do.

Seal-a-meal type bag.

 

[Monello]

Yum! I love it when someone grills over coals for me - I'm too lazy to do it myself.

I love that naughty look you get when I stoke up the coals.

 

[vraiblonde]

If you do a porterhouse steak in a seal-a-meal sous vide I will have you killed.

And I mean that.

Chicken, sure. But beef, #### no.

I wasn't going to say anything but Monello and I had a few cherry mules and I came to a life decision (which I'm totally excited about! ) and I cannot remain silent.

Roman, I beg you - do not waterboard your steak.

 

[Monello]

Ever since Monello posted something about the Slow-N-Low method, that's what I do with beef.

WOW. Someone actually used something that I posted. Not sure if that is a first or not. I'm impressed either way.



I remember the angst that Vrai felt the first time I floated that idea to her. I'm thrilled that the meat turned out even better than she imagined.

 

[Roman]

If you do a porterhouse steak in a seal-a-meal sous vide I will have you killed.

And I mean that.

Chicken, sure. But beef, #### no.

I wasn't going to say anything but Monello and I had a few cherry mules and I came to a life decision (which I'm totally excited about! ) and I cannot remain silent.

Roman, I beg you - do not waterboard your steak.

I promise I won't waterboard my steak. That method is not only expensive, but it seems it takes a lot of work. At my age, I'm in to easy.

 

[Roman]

WOW. Someone actually used something that I posted. Not sure if that is a first or not. I'm impressed either way.



I remember the angst that Vrai felt the first time I floated that idea to her. I'm thrilled that the meat turned out even better than she imagined.

I've used your method many times since I've read that thread, and it works perfect every time.!

 

[vraiblonde]

I promise I won't waterboard my steak. That method is not only expensive, but it seems it takes a lot of work. At my age, I'm in to easy.

Thank you

 

[somdfunguy]

If you do a porterhouse steak in a seal-a-meal sous vide I will have you killed.

And I mean that.

Chicken, sure. But beef, #### no.

I wasn't going to say anything but Monello and I had a few cherry mules and I came to a life decision (which I'm totally excited about! ) and I cannot remain silent.

Roman, I beg you - do not waterboard your steak.

LOL! it is delicious. I finish it in a cast iron at about 600 degrees and it is perfect.

 

[Shutout]

Sauce is the last thing you do. Pound the breast flat, 6-7 minutes on each side max. Sauce in the final minutes.



I Sous-Vide it and it is awesome.

I don't pound them flat I just butterfly them.

 

[littlelady]

I don't pound them flat I just butterfly them.

I agree. I do the same thing when making chicken parmesan. Butterfly is the way to go. The poor chicken has been through enough.

If you slice through again like filleting a fish, it is as thin as pounding.