daveco Posted October 18, 2014 Report Posted October 18, 2014 I've got them in the water bath, but want to crisp up the skin on the kamado. 500 degrees? How long before I should pull everything off the grill? I put tsunami spin rub on the chicken before I vacuumed sealed. Water bath is at 148 degrees. Thanks!
tony b Posted October 18, 2014 Report Posted October 18, 2014 I've done sous vide on beef mostly, not a lot of experience with chicken. I just wonder if you can get the chicken to crisp up before you overcook the bird? I say go for it - brush the skin with a little oil and more tsunami spin, 400F dome, skin side down, direct on the lower grill until the skin tightens up and browns. Let us know how this experiment works out.
daveco Posted October 18, 2014 Author Report Posted October 18, 2014 Thanks, Tony. Will try it. Interesting note; when I cut opening for sous-vide circulator, the lid is just two pieces of plastic, no insulation between the two layers of plastic, other than air. No way I am using my Yeti for this however. I will let you know how this turns out.
daveco Posted October 19, 2014 Author Report Posted October 19, 2014 Everyone liked the moistness and tenderness of the chicken; I would have liked a crisper skin. I cooked on main grill because I got the temp up way too quick.
tony b Posted October 19, 2014 Report Posted October 19, 2014 That's a lot of cluck! Will have to experiment myself with sous vide chicken. Have a whole one in the fridge to dry out the skin (injected yesterday, S&P on the skin). Will go on the KK this afternoon on my vertical roaster (And NO, it's not beer can chicken - eeewww!) Will try and remember to post pics.
tony b Posted October 19, 2014 Report Posted October 19, 2014 Thanks, Tony. Will try it. Interesting note; when I cut opening for sous-vide circulator, the lid is just two pieces of plastic, no insulation between the two layers of plastic, other than air. No way I am using my Yeti for this however. I will let you know how this turns out. I have a Cambro box for doing larger sous vide cooks; just use one of my stock pots for smaller ones. I got the sliding lid for it. It doesn't completely close up with the circulator in it, but close enough. Didn't want to try and cut a hole in a regular lid, so I went this route based on some posts in Amazon. http://www.amazon.com/gp/product/B0001MRVN6/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1#
CeramicChef Posted October 19, 2014 Report Posted October 19, 2014 daveco - looks for the pics you posted that you did that chicken quite proud! Nice cook you put together. And I bet there weren't a lot of leftovers, right? Very nicely done. Kudos to you!
DennisLinkletter Posted October 21, 2014 Report Posted October 21, 2014 I've been using a cooler with bubble wrap on the top of the water.. Works great and the heater cycles very little.
