Recipes tagged with #135F
28 recipes
Sous-B-Q™: Smoked Half Chickens
This simple preparation demonstrates the superiority and versatility of vacuum processed chicken. Smoking will enhance the experience.
Sous Vide: Brick chicken "al mattone"
There is no actual need to Italianize this dish…the name “Brick Chicken†has its own alliterative cachet.
Sous Vide: Stall-proofed Smoked Beef Brisket; No Texas Crutch Required
During the smoking process, beef briskets' internal temperature can stall at approximately 150 F. Can sous vide replace the Texas Crutch?
Sous Vide Cheeseburgers in the Pellet Grill!
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes a foregone conclusion. The patty comes out of the tank cooked to a precise appearance of doneness. This subsequent treatment demonstrates how to introduce natural smoke into the equation.
Sous-B-Q: Citrus Glazed Chicken Wings
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
Black Pepper Cured Magret Breast, Sous Vide/Sous-B-Q™, Part II/Gardemanger
Some of us remember the jello molds that our mothers made when we were children in the 50's. This is an updated version.