Trying something here and I have no idea what to expect.
Shredded chicken mixed with shredded cheese...topped with "jalapeno popper spread" (Diced jalapeno, bacon, cream cheese). Will bake and see how this turns out.
View attachment 147248
View attachment 147249
Ooooooohhhhh ... details, please!
Mesquite marinate with fresh garlic and lemon juice. Marinate for at least an hour. I do a few or all day. Place on rack with garlic salt, fresh chopped cilantro and sliced lemons. Cook to 160 internal. My favorite way for chicken.
Ok, so here we go:
Perfect temp for this application - we've gotten through 'the stall' to set the bark nicely.
And now, all sealed up and ready for the sous vide. 195F for four hours.
I'll try to remember to take some pics later when we cut it open.
Looks friggin awesome!
Question........
Why finish sous vide instead of smoker?
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