Page 107 - Barbecue Chicken Made Easy
P. 107
By using a sous vide device, you can hold the chicken at that temperature for hours and it will never overcook because it can’t go higher than 154°F. You can cook at lower temperatures, but we think the texture is a bit slippery and stringy, and mentally, people struggle with eating pink chicken even though it may be perfectly safe.
The problem with sous vide is that, although the meat comes out tender and juicy, the skin is flabby, and the meat is pale and bland. That's where the "Que" comes in. We finish it by placing the chicken over a hot grill for a few minutes to create the Maillard reaction and flavors of browning, plus crisp the skin. Another option after the sous vide step is to put the chicken in a smoker at 225°F (for skinless) or 325°F (skin on) for 30 minutes.
Close Smoking
Another technique we are fond of is called “close smoking” and it is perfect for sous vide que. We use a device called GrillGratesTM. It has raised rails and sunken valleys, and we toss wood pellets,
