Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: pmillen on July 23, 2019, 12:22:28 PM
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Marcia and I would like to eat more chicken breasts for health reasons. But they need added flavor.
My current and well-liked method is to sous-vide them with Herbes de Provence and butter, then finish them by sprinkling on Mrs. Dash’s Salt Free Table Blend when pan-browning them in ghee. But we would welcome more flavor.
My next batch will be SVd with salt, pepper and garlic even though we need to go lightly on the salt.
What would you use when (1) SVing and (2) subsequently browning?
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Just made some last night. S&P and rosemary. Sometimes we use tarragon. SV for 90 minutes at 140F.
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S&P and rosemary or S&P and tarragon in the bag?
Do you brown them after the 90-minute bath?
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I usually only make them if they are soaked in Caribbean Jerk Lawry's marinade so probably not as healthy as you would like.
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S&P and rosemary or S&P and tarragon in the bag?
Do you brown them after the 90-minute bath?
Right, S&P and then either tarragon or rosemary - all in the bag. I dried them off and browned with a propane torch - these were being chunked to put in a green salad. If making them as a main course I will chill them down a bit and then brown in a pan with either olive oil or browned butter.
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I usually only make them if they are soaked in Caribbean Jerk Lawry's marinade so probably not as healthy as you would like.
That doesn't sound unhealthy to me. I'm gonna try that soon. Love Lawry's jerk sauce.
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I usually only make them if they are soaked in Caribbean Jerk Lawry's marinade so probably not as healthy as you would like.
That doesn't sound unhealthy to me. I'm gonna try that soon. Love Lawry's jerk sauce.
I do love that Lawry's jerk sauce, but Stubb's Moppin Sauce is low carb.
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I usually only make them if they are soaked in Caribbean Jerk Lawry's marinade so probably not as healthy as you would like.
That doesn't sound unhealthy to me. I'm gonna try that soon. Love Lawry's jerk sauce.
I found it best to slice into about 1-2 inch strips before putting in the marinade and then smoke at 250° on frogmats or something similar to keep them from falling thru the grill grates. There seemed to be more marinade flavor on the meat as there was more surface to cover by cutting into slices than just soaking the entire breast in the marinade.
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Maybe mix some of your seasoning with a bit of your favorite oil or flavored vinegars and inject.
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Pick your favorite Italian salad dressing or Newman's own Oil & Vinegar (low sugar and low carb as well). Use that in your sous vide, and then sear as usual. Really tasty!
I used to use Wishbone Italian as a marinade for years with some worcestershire until I switched to Lawrys.
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Wild wings (the wing shop) sells a 3 pack of marinade or coatings for chicken and other things, we really like the asian zing one and have marinated chicken in it. The other ones are honey bbq and parmesan garlic. We found them at Wal Mart. I have bought them several times, all of them are good just like the asian one the best.
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Wild wings (the wing shop) sells a 3 pack of marinade or coatings for chicken and other things, we really like the asian zing one and have marinated chicken in it. The other ones are honey bbq and parmesan garlic. We found them at Wal Mart. I have bought them several times, all of them are good just like the asian one the best.
I love the Buffalo Wild Wings Caribbean Jerk wing sauce but it is relatively spicey whereas Lawrys is not spicy but has the flavor profile. I also love BWW Jammin Jalapeno and Spicy Garlic wing sauces. You can buy them by the bottle at the restaurant.
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I guess I would need to know more about the kind of flavor profiles you all like.
You can always use teriyaki. I think you could use a red enchilada sauce or a green chili verde sauce. Butter and thyme is a classic. Lemon and pepper with garlic. A jalapeno-pineapple mixture. There are many combos.
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You could stuff it with ham and Swiss Cheese, roll it in panko and fry it....sorry, Not following guidelines... Key word here is flavorless.
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I would want mine to taste like pork. :D
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I guess I would need to know more about the kind of flavor profiles you all like.
You can always use teriyaki. I think you could use a red enchilada sauce or a green chili verde sauce. Butter and thyme is a classic. Lemon and pepper with garlic. A jalapeno-pineapple mixture. There are many combos.
I agree with Kristin, My wife and I use teriyaki, we slice the breast into thinner pieces and marinade. Cook on the pit then, refrigerate afterwards and use this in pasta salad.. The other with a green chile verde sauce is another we use a lot, works great in flour tortillas. :)
mk
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Still off track, but Bent, I like how you think.
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Some good ideas, here. I doubt that we'll omit the SV step. It ensures that the breasts are cooked evenly and moist.
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Some good ideas, here. I doubt that we'll omit the SV step. It ensures that the breasts are cooked evenly and moist.
If you marinade them a day or two and cook them to 160° you should be able to keep them moist without sous vide.
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I do love that Lawry's jerk sauce, but Stubb's Moppin Sauce is low carb.
Do you marinate chicken in Stubb's Moppin Sauce or do you mop it on when smoking breasts?
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I've only been dabbling in Sous Vide, not full in on it yet. I've cooked mostly steaks, but also some chicken breasts and tried several vegetables. Veggies are by far the best in Sous Vide (fresh green beans, brocolli, and asparagus).
You cannot beat the perfect cooking nature of the meat, but every piece of meat I've cooked SV has been great tenderness and juiciness, but lacking on flavor. I haven't tried aromatics yet, but I think that might be the real key to Sous Vide, especially the stronger ones. I want to do more chicken as well to change bad habits and have been unmotivated for the same reasons. I have an indoor herb garden I'm going to setup in a couple weeks to start trying more of the herbs out.
What does fresh roasted garlic do in Sous Vide? A lot of seasonings and vegetables just don't seem to react enough to flavor meats at the lower sous vide temps. I've also debated blade tenderizing, marinading, then SV. Chicken doesn't need the tenderizing I know, but thinking the marinade might do more with all the holes.
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For me it is stir fry or Mongolian BBQ style if I want to add flavor. Otherwise, I am perfectly fine just eating the chicken breast as is.
Someday I would like to get one of those griddles so I can do my own Mongolian BBQ.
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I think you could use a red enchilada sauce or a green chili verde sauce. Butter and thyme is a classic.
Would you SV them, brown them and finish by drizzling red enchilada sauce or a green chili verde sauce over them?
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Someday I would like to get one of those griddles so I can do my own Mongolian BBQ.
I think this is the toy tool I want next:
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I think you could use a red enchilada sauce or a green chili verde sauce. Butter and thyme is a classic.
Would you SV them, brown them and finish by drizzling red enchilada sauce or a green chili verde sauce over them?
That would certainly be one way and probably pretty tasty.
I was even thinking that you could add the sauce in and then sous vide and see if it enhanced the meat any. I know it would mean trying to brown the chicken with a sauce already on it, so you have to be careful of burning, etc. But again, kind of "browning" the sauce in may help add to the flavor. Have not tried any of this, so it is all theory on my part. But, to me, experimenting is half the fun of cooking. If it turns out bad, there are always scrambled eggs for dinner!!!
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I have not tried this method of REVERSE MARINADE but it might be worth a try. They say better with chicken than beef. Also some helpful tips on the effects and consequences of doing a marinade.
https://www.huffpost.com/entry/reverse-marinade-grilling_l_5d2dd894e4b085eda5a21c60?guccounter=1
Z
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I have not tried this method of REVERSE MARINADE but it might be worth a try. They say better with chicken than beef. Also some helpful tips on the effects and consequences of doing a marinade.
https://www.huffpost.com/entry/reverse-marinade-grilling_l_5d2dd894e4b085eda5a21c60?guccounter=1
Z
Interesting...
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IMHO, skinless chicken breasts are like an unused painting canvas===nothing until you paint something on it. We don't cook them very often. Now, with skin and battered up and deep fried=== a different story. But then again, it is the crispy crust that tastes good. :2cents:
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Thank you all for your suggestions. I’ve compiled a list of cooks to test. I don’t know how many we’ll work our way through before we tire of chicken.
Chicken Breast Cook Tests
Marinate and Smoke
1. Slice breast into 1-2″ strips
2. Marinate in –
a. Lawry's Caribbean Jerk Sauce
b. Wishbone Italian
c. Wishbone Italian with Worcestershire sauce
d. Newman's own Oil & Vinegar Salad Dressing
e. Teriyaki
f. Buffalo Wild Wings marinade, available at Walmart–
i. Asian Zing
ii. Honey Bbq
iii. Parmesan Garlic
3. Smoke at 250° on Frogmats until IT is 160°
Sous Vide
1. Preheat SV cooker at 148°F
2. Add butter, salt and pepper with one or more–
a. Rosemary
b. Tarragon
c. Thyme
d. Lemon and garlic
3. Skip step 2. SV with–
a. Salamida's State Fair Spiedie Sauce
b. Wegman’s Rosemary Balsamic Marinade
c. John Henry's Mojave Garlic Pepper
d. McCormick’s Tomato/Basil Marinade
e. Olde Thompson Tex-Mex Chipotle Seasoning
4. Cook for 1-3 hours
5. Brown by pan-frying in ghee
6. Skip steps 2 & 3 and drizzle with pineapple/habanero sauce
Inject
1. Preheat SV cooker at 148°F
2. Inject seasonings of choice mixed with–
a. Oil
b. Flavored vinegars
3. SV for 1-3 hours
4. Brown by pan-frying in ghee
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Sounds like a lot of fun, testing meals in the future for you. Hope we hear your results and see some pics.
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My money is on the injection technique for flavor...
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My money is on the injection technique for flavor...
Really? That one was kinda' late in the sequence I projected. Now I'm rethinking it.
Now I have to ask for help in making injections. I have the device, I've only used it once, on a brisket.
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Good chicken breast can be difficult to find. The IQF breast are tasteless in my experience. The fresh ones at my grocery stores are grossly oversized and not much better in my opinion. The best I have found are the organic free range ones I get from Sprouts or Whole Foods. They are very proud of these chickens, but they are the best tasting that I have found so far. Starting with quality is the only way to end up with a quality product. Assertive sauces and marinades will help, but they won't make it taste like good chicken. :2cents:
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I just assumed that these thing were being injected...
Now I have to ask for help in making injections. I have the device, I've only used it once, on a brisket.
a. Lawry's Caribbean Jerk Sauce
b. Wishbone Italian
c. Wishbone Italian with Worcestershire sauce
d. Newman's own Oil & Vinegar Salad Dressing
e. Teriyaki
f. Buffalo Wild Wings marinade, available at Walmart–
i. Asian Zing
ii. Honey Bbq
iii. Parmesan Garlic
2. Add butter, salt and pepper with one or more–
a. Rosemary
b. Tarragon
c. Thyme
d. Lemon and garlic
a. Salamida's State Fair Spiedie Sauce
b. Wegman’s Rosemary Balsamic Marinade
c. John Henry's Mojave Garlic Pepper
d. McCormick’s Tomato/Basil Marinade
e. Olde Thompson Tex-Mex Chipotle Seasoning
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I just assumed that these thing were being injected...
I was thinking that we would marinate the breasts in those or, in some cases, put them in the sealed sous vide bags.
Injecting is probably a good plan. I just never seem to think about it.
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Rosemary, Tarragon & Thyme are not going through most injector needles...but I assumed you were going to infuse them in the butter and inject that anyway!
I just assumed that these thing were being injected...
I was thinking that we would marinate the breasts in those or, in some cases, put them in the sealed sous vide bags.
Injecting is probably a good plan. I just never seem to think about it.
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Could try rosemary powder. I have been using that in my wing sauce in place of the leaves lately.
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Sort of reminds me of the recipe for stuffed wild duck. :rotf:
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Marcia and I would like to eat more chicken breasts for health reasons. But they need added flavor.
If you like fresh lemon and capers, I recommend 'Chicken Piccata.'
There are many recipes online, but for any recipe, I've found it best to cut each breast into 3 parts. First, cut each breast in half vertically leaving you with a thin half and a thick half. Then cut that thick portion in half horizontally. Now, those 3 pieces are approximately the same thickness, but you can pound them a little bit to get them equal in thickness. Do this with 2 breasts to yield 6 cutlets.
Season the cutlets however you prefer and dredge each cutlet lightly in flour, shake off any excess flour, and saute lightly in a little oil in a skillet just long enough to toast the flour. Do not try to cook the chicken cutlets through at this point or you risk drying them out. Remove the lightly browned chicken cutlets and set aside. Do not clean the skillet, which should have some flavorful fond.
In the now empty skillet, add some diced shallots, sliced garlic, oil and saute lightly. Then deglaze the skillet with a combination of 1/2 cup each of chicken broth and white wine (I use Dry Vermouth for this step). Add 1/3 cup of fresh lemon juice, lemon zest, and half of a lemon cut into slices, peel and all. Return browned chicken cutlets to sauce and simmer gently until chicken reaches desired internal temp. The flour on the chicken cutlets will help thicken the sauce as they simmer. Remove chicken to a platter, and stir in some rinsed capers and a glug of butter to the pan sauce. Add chopped herbs of your choice for flavor and brightness and stir. Spoon lovely pan sauce over cutlets which are waiting on the platter and serve with a smile.
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If you like fresh lemon and capers, I recommend 'Chicken Piccata.'
:)
You took us down a different path but we're addin' it to the list. Thanks.
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This is an Asian (Chinese maybe?) condiment that I love on just about any meat depending on style of preparation. Season and/or marinate and grill or roast the meat. Then just spoon it on the meat and eat.
1 bunch scallions chopped, white and light green part
3 Tablespoons finely chopped fresh ginger
1 garlic clove finely chopped
2 teaspoons kosher salt
1 cup neutral oil such as canola
Put first four ingredients in non reactive heat resistant bowl and stir (I use a wide mouth pickle jar).
Heat the oil until not quite smoking.
Very carefully poor the hot oil over the ingredients. It will bubble, hiss, and possibly splatter just a bit. I do this in my sink.
Let cool on counter and refrigerate. Keeps for 2 weeks or so according to the recipe I learned it from.
I like to eat it room temp on the first taste when it’s a fresh batch. Then into the fridge.
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Chicken Piccata is great. If you want a little "show" for the plate. slice some lemons very thin and add to the pan when you add the capers. They warm thru and start to release their juices, but still stay pretty and can be added to the plate as a garnish.
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These look good. Yogurt-Curry Marinated Chicken Thighs. Might want to add it to the ever growing list.
https://www.entresto.com/info/heart-healthy-recipes.jsp?usertrack.filter_applied=true&NovaId=6002860712663026652#/recipes/yogurt-curry-marinated-chicken-thighs?site=SS23843539204780470
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>If you like fresh lemon and capers, I recommend 'Chicken Piccata.'
Bob, we do it exactly the same, including the vermouth. It's a family favorite.
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One of my favorites for SBCB is crushed Pistachio Crusted cooked on a fairly hot grill to an IT of 140-145°, IT will coast upward.
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Wow! Suggestions keep coming. It'll be impossible to find a favorite. That's a good thing.
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Citrus zest mixed with oil, herbs, garlic and chili powder is a favorite of mine. So is tandoor, Jamaican jerk and Korean "BBQ", all easy and adaptable.
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Bump!
When you marinade chicken, do you dry it before smoking or do you put it in the smoker wet?
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The best way to spice up boneless, skinless chicken breast is to change to chicken thighs.
The come out great on the smoker and they are much more flavorful. I start with a pretty standard rub and add BBQ sauce at 145, taking them off somewhere around 185 to 195.
No matter what I do, I can't seem to over cook them.
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Bump!
When you marinade chicken, do you dry it before smoking or do you put it in the smoker wet?
When I use a Lawry's marinade, I put them on the smoker wet.
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Our standard is to coat lightly with 'Weber - Kick-n-chicken', place in glass baking dish, pour in bottle or can of beer, cover and place in refrigerator for a few hours or overnight. Place on grill and cook until your desired temp. I recover the marinade mix and pour over the breasts at the 'flip'. I nicknamed this as 'Drunken Chicken'..
............................... :bbq:
These taste great with mashed potatoes, or rice etc. and also work great as leftovers also in 'chicken in a salad', chicken salad, fettuccine alfredo etc.. This grilled chicken really step up these dishes well while not overpowering the main entree..
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I cut two half-breasts into ½-inch strips.
(https://mbed1q.ch.files.1drv.com/y4mW0qND5gJD8Zf0ATjKKgLiCBF6sG0T4mTmtkKVf5elz7fGQrrEpwJAuy9Upo50DFSCE2yNXlbD1YX86ZlMmvqu4JP1OwlQn4WK0OlkfST68UPRxaQeIE91p1NbJA0EerPQCHTew5aqhYe4nsugHklQLfTfT4yCCAiDPo6OaZQgvEIWf7b6VEMO1168WAIUVLPCO1f4zqjFNXlLAlQb-SWhw?width=98&height=256&cropmode=none)
Marinade Ingredients
1½ Tablespoon of Italian Fusion Seasoning
1 Cup of garlic infused extra virgin olive oil
¼ Cup of balsamic vinegar
Directions
1. Marinate the chicken strips for at least an hour (longer is fine)
2. Preheat the grill to 400°
3. Grill on Frog Mats until the internal temperature is 160°
4. Flip after 8 minutes
5. I grilled for 16 minutes and the IT was slightly over 160°
Good, but not "raving" good. Better than average, tho'.
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My latest encounter with BSCB was yesterday, SPG, sous vide, and grind 5 lbs. in the food processor. Combine with 2.5 lbs. cooked rice and 2.5 lbs. cooked/processed mixed vegetables and frozen in 1 oz. portions. Yes Tina, my 2 1/2 year old Havanese, does eat well.
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I coat mine with mayo, season with whatever sounds good at the time. Pappy's, applewood rub, garlic and hers , etc. Then I tuck the tapered end of the breast under until it is about the same thickness as the big end. Cook at 300 - 350 until I get an IT of 165F. Use a remote thermometer like a Thermoworks Smoke. DON'T OVER COOK!
The breast will come out tender, and so juicy that when you cut into it it will squirt you in the eye! LOL
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If it can't be fried, always been partial to grilled Teriyaki...
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I coat mine with mayo, season with whatever sounds good at the time. Pappy's, applewood rub, garlic and hers , etc. Then I tuck the tapered end of the breast under until it is about the same thickness as the big end. Cook at 300 - 350 until I get an IT of 165F. Use a remote thermometer like a Thermoworks Smoke. DON'T OVER COOK!
The breast will come out tender, and so juicy that when you cut into it it will squirt you in the eye! LOL
Yeah. I forgot about that. I used to do it once-in-a-while...2018 post (https://pelletfan.com/index.php?topic=2137.msg25958#msg25958).
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I've never used it for glue but it works great for searing.