CVap Chicken BBQ


Winston Industries' CVap is not just for professional kitchens, though they are quite popular there, for good reason. I have one even though it was not designed to be in a  residential kitchen. In fact, unless the kitchen is built with a CVap in mind, it is quite difficult to install one in a residential kitchen, especially in a retrofit. This is precisely why, I didn't install it in our kitchen, but in our basement. While it makes the process alittle more unwieldy, it is still quite doable, especially for the kind of cooking for which I most use it.

I took a freshly killed free-range chicken, cut it into sections and cooked it for 4 hours at 150º F in the CVap. I finished it on a hardwood charcoal grill, basting it with an olive oil, garlic, thyme and lemon juice sauce. The pre-cooking in the CVap allowed me to make sure the chicken was sufficiently cooked, while getting enough, but not too much char on the grill. I now do this with most meat intended for the grill. This is particularly useful when cooking for a crowd.

This entry was posted in Cooking, CVap, Food and Drink, Slow Food and tagged , , . Bookmark the permalink.

2 Responses to CVap Chicken BBQ

  1. chad says:

    You are my hero. I want one at home.

  2. craig says:

    i wish i had the space for a cvap!!!! you are a lucky man. chicken looks tasty as hell.

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