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  1. #331

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    Quote Originally Posted by falafel View Post
    Yeah but is that the cause or the problem?
    cause (depending on thickness). whole point is to get lots of color quick. also thighs >
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  2. #332

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    Quote Originally Posted by old_gregg View Post
    cause (depending on thickness). whole point is to get lots of color quick. also thighs >
    this guy gets it.
    Dyslexics are teople poo...

  3. #333
    Major disappointment The_Tick's Avatar
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    Quote Originally Posted by falafel View Post
    Yeah but is that the cause or the problem?
    Chicken is $1.99 a lb. Buy some more and give it a shot.

    This isn't Prime Rib that you are working with here. Cheap to experiment.

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    My Mic Sounds Nice falafel's Avatar
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    Quote Originally Posted by The_Tick View Post
    Chicken is $1.99 a lb. Buy some more and give it a shot.

    This isn't Prime Rib that you are working with here. Cheap to experiment.
    Yeah, I'll definitely give it another go.
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    In two weeks we're hosting a dinner party for a bunch of friends from grade school and high school (we've stayed close over the years--apparently we were inept at developing new relationships). Anyway, I'm in charge of keeping the carnivores happy so I'm thinking of doing some tri-tips on the Traeger and I'm wondering about doing a bunch of chicken as well. I haven't done it before, but I'm thinking of putting lots of seasoned, marinated or brined chicken parts (legs, thighs and perhaps breasts) in the sous vide at 140 or so for 2-3 hours before the event, and then slapping them on the gas grill on high heat for a couple of minutes to brown them after the guests have arrived. It's much less labor intensive and easier than grilling them from the outset. Is this a bad idea? Any other suggestions?

  6. #336

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    no need to brine, my dude
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  7. #337
    Senior Member Eddie's Avatar
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    I'd be careful with "lots of seasoning" too. The first time I did chicken I put the same basic amount of seasoning on some chicken breasts as I would if I were throwing them on the grill, and the seasoning overpowered the chicken. To the point that no one really liked it.

    I think that having the seasoning locked into the bag while it cooks doesn't allow some of that flavor to dissipate, and it ends up concentrated. So I'd go a little lighter on the seasoning.

  8. #338
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Eddie View Post
    I'd be careful with "lots of seasoning" too. The first time I did chicken I put the same basic amount of seasoning on some chicken breasts as I would if I were throwing them on the grill, and the seasoning overpowered the chicken. To the point that no one really liked it.

    I think that having the seasoning locked into the bag while it cooks doesn't allow some of that flavor to dissipate, and it ends up concentrated. So I'd go a little lighter on the seasoning.
    Agreed. I typically season after searing.
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  9. #339
    Senior Member Eddie's Avatar
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    For holidays we often have a cookout at my sister's house. First a swim in the pool, then everyone brings their own meat to throw on the grill. My wife's least favorite part - as inevitably she's hungry and they start the grill late, so it takes longer to get everyone's meat on the grill and cooked. Then there's the different temps the grill is set at, and trying not to let everything burn from the grease flare ups.

    So - for the last 2-3 family parties like this, I've cooked whatever we're eating sous vide first. Burgers or brats, it works well for either. Whatever we're having is already done, I can throw it on the grill for some quick browning and then it's ready to go. I've been super happy with how great everything has tasted and how quick and easy it's been.

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  10. #340

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    Quote Originally Posted by Eddie View Post
    For holidays we often have a cookout at my sister's house. First a swim in the pool, then everyone brings their own meat to throw on the grill. My wife's least favorite part - as inevitably she's hungry and they start the grill late, so it takes longer to get everyone's meat on the grill and cooked. Then there's the different temps the grill is set at, and trying not to let everything burn from the grease flare ups.

    So - for the last 2-3 family parties like this, I've cooked whatever we're eating sous vide first. Burgers or brats, it works well for either. Whatever we're having is already done, I can throw it on the grill for some quick browning and then it's ready to go. I've been super happy with how great everything has tasted and how quick and easy it's been.

    Score one more for the Anova!
    So do you keep it in the water bath while you swim or do you let it cool and then reheat?
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  11. #341
    Senior Member Eddie's Avatar
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    Quote Originally Posted by kccougar View Post
    So do you keep it in the water bath while you swim or do you let it cool and then reheat?
    I don't leave it in the water bath.

    Sometimes I have refrigerated it, and then we're really just using the grill to reheat.

    We normally only swim for a couple of hours and then we're eat, so sometimes I've taken it from the water bath to a small insulated cooler and just let it stay warm until we throw it on the grill.

  12. #342
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    Quote Originally Posted by falafel View Post
    Yeah, I'll definitely give it another go.
    Did chicken again a few weeks ago. This time I lowered the temp to 140 and cooked for about 2.5 hours, then finished on the grill on high heat. Came out even worse that before, if that's possible. The chicken was almost mushy (not really, but trending that way). Really bizarre.
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    Quote Originally Posted by falafel View Post
    Did chicken again a few weeks ago. This time I lowered the temp to 140 and cooked for about 2.5 hours, then finished on the grill on high heat. Came out even worse that before, if that's possible. The chicken was almost mushy (not really, but trending that way). Really bizarre.
    2.5 hours seems like a long time. Didn't you do 150 for 2 hours on your last attempt?
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    Quote Originally Posted by falafel View Post
    Did chicken again a few weeks ago. This time I lowered the temp to 140 and cooked for about 2.5 hours, then finished on the grill on high heat. Came out even worse that before, if that's possible. The chicken was almost mushy (not really, but trending that way). Really bizarre.
    I've only done chicken once, but I only cooked it for an hour at most. Maybe even less. If it is mushy, it is breaking down too much.

  15. #345
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    Quote Originally Posted by Pelado View Post
    2.5 hours seems like a long time. Didn't you do 150 for 2 hours on your last attempt?
    Yep. But isn't part is the draw for sous vide that the exact time isn't so important? 2.5 hours isn't exactly long.
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  16. #346
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    Quote Originally Posted by BigPiney View Post
    I've only done chicken once, but I only cooked it for an hour at most. Maybe even less. If it is mushy, it is breaking down too much.
    Beck to the drawing board.
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  17. #347
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    Quote Originally Posted by falafel View Post
    Yep. But isn't part is the draw for sous vide that the exact time isn't so important? 2.5 hours isn't exactly long.
    I think that applies to everything but chicken. Really I don't know. I'm a total noob.

  18. #348
    Senior Member Eddie's Avatar
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    The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

    Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

    Here's the serious eats "complete guide" to chicken.

    https://www.seriouseats.com/2015/07/...en-breast.html

  19. #349
    The dude abides Jeff Lebowski's Avatar
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    Quote Originally Posted by Eddie View Post
    The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

    Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

    Here's the serious eats "complete guide" to chicken.

    https://www.seriouseats.com/2015/07/...en-breast.html
    We did sous vide chicken breasts yesterday. 145 degrees for 2-3 hrs. Texture was great.
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  20. #350
    Senior Member Eddie's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    We did sous vide chicken breasts yesterday. 145 degrees for 2-3 hrs. Texture was great.
    I'll have to try that. 140 was just a little too sushi'ish to me.

  21. #351
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    Quote Originally Posted by Eddie View Post
    The Seriouseats guy says that you can cook it up to 4 hours without it really changing texture all that much - so 2.5 hours shouldn't be too bad (I wouldn't think.)

    Personally - when I cooked chicken at 140 I didn't like the texture. Still seemed raw to me, so I've mostly cooked closer to 150 for 2-3 hours and loved it every time. Not sure why yours would be mushy.

    Here's the serious eats "complete guide" to chicken.

    https://www.seriouseats.com/2015/07/...en-breast.html
    This is the guide I followed the first time I did chicken, boy it still sucked.
    Ain't it like most people, I'm no different. We love to talk on things we don't know about.

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  22. #352

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    I always thought sous vide was pretty much fool proof. Guess not.

  23. #353
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    Quote Originally Posted by SCcoug View Post
    I always thought sous vide was pretty much fool proof. Guess not.
    Not if there's a big enough fool.
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  24. #354

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    Quote Originally Posted by Pelado View Post
    Not if there's a big enough fool.
    super mean post
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    Quote Originally Posted by smokymountainrain View Post
    super mean post
    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
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