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Sous Vide Tri Tip and prime Fillets

LitLit Posts: 6,668
edited May 2012 in EggHead Forum

Finally got a chance to try the new sous vide yesterday. I threw a small tri tip and 3 prime fillets in at 128 degrees around noon and went to the lake and came back around 5 and fired up teh small with the salt block for the fillets and the mini for the tri tip. The fillets were seasoned with Cluck and Squeal all purpose rub and the tri tip with Dizzy Pig raising the steaks. I pulled the tri tip out and threw it on the mini for about a minute a side and then foiled it and threw the fillets on the salt block for a minute a side including the edges. The IR thermometer was reading 600 on the block. The fillets were amazing but I wasn't supper impressed with the tri tip it wasn't any better than I could do with just a hot tub and then t rex. Next I am going to try to season the steaks and then cold smoke them and then sous vide them so I still get the egg flavor.Also roasted red potatoes, parsnips, mushrooms, and onions.gimage imagefimageaimagevimageoimagerimage

Comments

  • Village IdiotVillage Idiot Posts: 6,953
    Lit,  why did you go with 128?  From what I'm reading, ugly bacteria can live up to 126 degrees, and 128 is playing it mighty close.

    However, from your pictures, the meat looks more done to me than 128.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • LitLit Posts: 6,668

    I usually pull my tri tips and steak between 125-128 and foil so I went with that. The tri tip and fillets were in the sous vide the exact same time and for some reason the tri tip meat came out looking more done even though you could tell eating it it wasn't. I think part of it is the pictures are from my cell phone. The fillets were pretty much red all the way through. I didn't take a final temp off the egg but I checked them all out of the sous vide and they were at 128. Guessing they finished after the rest in the 135-140 range,

  • The fillets look amazing

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