Sous vide

[Black Coral]

160 for 10 hours is done. I cut a slice off and quick sear after reseason and wow! I added a little BBQ sauce to the next slice and even better. Now i reseason the pork belly and letting it rest in the fridge till Sunday (if I don't keep cutting pieces). Then will seat the whole piece.

If I keep cutting I have another piece just started and will be going thru till Sunday morning on it at 135.00 till Saturday night then bring it to 145 till Sunday and then finish it in oven for crunch following the other recipe I found!

[Buckeye Jack]

So I did my first one last night, I call it Kitty Litter Chicken

Didn't turn out quite as I had hoped. The boneless chicken breasts were great for me, but I know I like my chicken a little drier than most, which tells me others probably thought it was dry......even though they were kind and told me it wasn't.

I will say it had great flavor! Just not as juicy as the instructions made it out to seem.

I did it at 160 for 2.5 hours. I was only going to do it for 90-120 minutes but the guests arrived late.

I put it in before about 30 minutes before the water hit 160 because it was taking so long to get to temp. I was scared I wouldn't have enough time....Not sure if that was the culprit? There was a lot of juice in the bags in the end and they seemed very moist when I took them out. I only had them on the charcoal for about 4-5 minutes to brown up. I hope that wasn't too long.

[St. Lou Stu]

LOVE The cooking vessel Jack!
You guys are too much.... I've been back just short of 24 hours and I'm already teetering on the edge of a new slope!

Originally Posted by Buckeye Jack

So I did my first one last night, I call it Kitty Litter Chicken

Didn't turn out quite as I had hoped. The boneless chicken breasts were great for me, but I know I like my chicken a little drier than most, which tells me others probably thought it was dry......even though they were kind and told me it wasn't.

I will say it had great flavor! Just not as juicy as the instructions made it out to seem.

I did it at 160 for 2.5 hours. I was only going to do it for 90-120 minutes but the guests arrived late.

I put it in before about 30 minutes before the water hit 160 because it was taking so long to get to temp. I was scared I wouldn't have enough time....Not sure if that was the culprit? There was a lot of juice in the bags in the end and they seemed very moist when I took them out. I only had them on the charcoal for about 4-5 minutes to brown up. I hope that wasn't too long.