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Found 2 results

  1. Well, here we go! The other day I was planning meals for the week and of course you need those quick meals for schools nights right? On a recent mega meat run I picked up a bunch of fresh boneless/skinless chicken breasts. We thought it would be a good idea to coat several in "roasted Garlic Siracha" seasoning by Tones, vacuum seal and freeze. I think it was. 2 days ago I dropped them in to a sous vide water bath at 145f straight from the freezer for 3 hours and placed them back in the fridge. Tonight I pulled them out and put a nice sear on them using a hot 450f fire on the Primo. Took only a few minutes and pow! It was a fast and simple dinner that required minimal prep/time. I also used a wok with a little oil to whip up some veggies for the tacos. Here is how they looked coming out of the bag (I never had to deal with raw chicken, cooked from the previous sous vide bath): After a quick high temp sear, the char really added to the flavor, just a few flips: And Then I sliced it up for the ready. Oh and @ckreef look, I cut meat on my beloved wooden board ! and it survived! HA! LAF Also had to have the veggies, bell peppers and onions, gotta have them right? Good stuff!
  2. Tonight's 3.38 pound cook was inspired by the following from the video index in the Cooking with Fire Forum: https://www.youtube.com/watch?v=4GFSa4WfvtY I substituted for the Midnight Espresso but the sauce measurements was per the video. Cooked about 2 hours with some mesquite chunks at 225-250 till an internal of 145. Panned, sauced and foiled shut for an additional 4 1/2 hours at 280-310. Sauce thickened up nicely. Definitely a keeper! Thanks for looking Devin
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