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This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Never again will your home made fried chicken be pink on the bone. Never again will the white meat be dry.
Using sous vide to pre-pasteurize/preserve/tenderize the shoulder simplifies the smoking process.
Arguably the strongest muscle on a steer/heifer, the cheeks get a lot of work as a result of the constant chewing habits of bovine cattle.
Sous vide gives smoker-challenged enthusiasts an alternative to waiting for invitation to the neighbors' back yard event.
There is no actual need to Italianize this dish…the name “Brick Chicken†has its own alliterative cachet.