Next time you grill chicken. Try using Grill Mates "Mesquite Marinade". You'll thank me later.

Thanks for the tip!

I remmeber seeing 26 minutes at 140, but close enough.


I'm not sure how long it takes the breasts to come up to temp in the sous vide though. I just put all mine in the sous vide just now (forgot to freeze any. Oh well. maybe I'll freeze something after its been cooked/rice&veggies added)

I could take the temp after like an hour or two and see how they're coming I guess.

Ghee is a good idea. Canola or peanut would be sufficient though. At that heat its gonna smoke no matter what so you might as well use whatever you like and just vent it.

I'll probably have my skillet at ~700 degrees when/if I sear these. (some are destined for chicken pot pie so I might not bother searing those.)

I've cooked venison backstrap to 120ish and I only had them in the water bath for about an hour to maintain as much moisture as possible, so despite the low overall temp I guess the constantly circulating water brings the meat up to match very quickly. I would guess it takes no more than 45 minutes to an hour to go from refrigerator temp to ~140⁰ on boobs.

Tbh I just give it a smell test. I know most people will tell you cooked chicken can keep 3-4 days max but those are mostly guidelines for food safety in restaurants.

Step one. Buy berries, granola, milk, and overnight oats.

Step two. Combine before bed and put in the fridge in a sealed container of some sorts. I use my blender bottle.

Step 3. Eat in the morning(no cooking)

Well I'll check at around 1hr and see how its going then.

I've got them in bags instead of directly in the water, but it is still circulating so it should be similar.

Oh God, yeah I didn't think to state the obvious but you never put the meat in direct contact with the water. Always bag and if you have a vacuum sealer that is ideal.

My vacuum sealer kinda sucked. And its just missing atm so idk if its at my parents or if I threw it away when I moved. Def need a new one. But it you put the plastic bags in the water before sealing them (like submerged except the opening) it pushes almost all of the air out and its pretty close to vacuum sealed.

My 2 staple meal preps are Chili or Chicken Thighs

Chili:
- Stores well & can freeze portions of it to be good forever.
- Get in tons of veggies, protons and fiber
- Can be quite tasty with the proper addons. I usually have huge batches of Pico-de-gallo I make, so that + some broken up chips or anything for crunch + a dash of sour cream, some green onions, etc.... and when I close my eyes I imagine I'm eating sloppy nachos.

Chicken Thighs:
- Brain dead ez to make in the oven. 30-45 minutes @400* depending how much ur making. EZ PZ
- x10 tasting than povery breasts
- Seasonings/marinades are unlimited
- Ez to chop up and add to pre-made salads
- Can dump potatoes & onion in the same pan(s) if you don't want to prep a seperate carb on the side
- If I made them Sunday and kept them in the fridge I wouldn't feel weird about eating the last one on Friday.

I don't really keep exact recipes since I just season things till my Ancestors whisper in my ear "Ya Coño!" but can toss some more ideas out there if u need ideas.

Fuuark on recharge! This is great. I didn’t even think of using chili as a meal prep.