Page 162 - Barbecue Chicken Made Easy

with the salt. No need to add rub or pre-smoke. Our tests have shown that these treatments make little difference before sous- viding.
2| Cook. Place the breasts into the zipper bags and put a spoon in there too, to make sure the bags will sink below the surface. Now slip each bag slowly into the pot of water with the zipper on top. When the water pressure has pushed out all the air, zip the bag shut (here’s a video showing the technique), drop it in the water, and walk away for 2 1⁄2 to 3 hours.
3| Amp up the mayo. While the meat is cooking, mix the mayonnaise and sesame oil and store in the fridge.
4| Make the cracklins.
5| Chill. When the time is up, take the bags and toss them in the fridge for a few hours. You heard me. Believe it or not, chilling after sous vide actually improves the meat. You can leave it there for days because it has been pasteurized.