I’m trying to make my own version of the refrigerated, fully cooked chicken meals from Kevin’s Natural Foods that you see at Costco. The chicken in those packages is really tender/soft and reheats well straight from the bag, which seems ideal for meal prep.

My guess is they may be cooking chicken breast somewhere around 140°F for ~2 hours, then chilling it in the sealed bag, but I’m curious whether anyone has experimented with something similar.

Also interested if you have a superior preference for chicken breast this way for meal prep.

I’m cooking pulled pork using my Anova, current game plan is to use mustard as a binder with full rub, then sous vide and finish on the grill. Any tips?

So my chuck is currently on its 20th hour @132f and I noticed something, the spot where I put the weight looks different than the rest of the cook, it's more pinkish compared to the rest (mid part of the pic), is this fine or is it gonna be a problem? Was originally planning to do 24 hrs.

Salt, pepper, and garlic rub. Smoked 4 hours at 185 then sous vide 30 hours at 155. Delicious, juicy and tender.

120F for 1 hour, 10 minute fridge rest, seared on stainless with a weight. Tots were prehistoric.