Originally Posted by DivaHerself
And therein lies the rub. While gains may be made on tenderness, how will sous vide chicken approximate smoked chicken in the other attributes?
Never underestimate the power of a judge who knows perfectly well when "that ain't BBQ".
It's definitely a balancing act.. and to be sure, something is surely lost by only seeing smoke for part of the cooking process.. but it is similar in that regard to folks braising in foil or pans. The question is can you make it up in seasoning? I guess the judges would have to answer that if/when it hit's their table.
I do like the fact that the smoke flavor that is lost is replaced by the flavor of chicken since little to no juices are lost in the cooking precess.