Back to vodka and a tri tip

Lit

Back to healthy drinking so I bought a handle of titos. Threw probably the best looking tri tipi have ever seen in a hot tub for an hour or so and hit it with a new rub I tried hardcore carnivore. Really good stuff. Was lazy so I did the whole cook direct not raised on the mini around 400 with hickory for smoke. Made a meat wrap for 2nd dinner since I saved all those calories with the titos. 

Hans61

Looks awesome!

lousubcap

@Lit -being a healthy C2H5OH consumer myself perhaps you can share the prior "unhealthy" beverage(s) that vaulted the clear water to the healthy category?   
Edit:  almost forgot-great cook and result.  Most eggcellent!

Lit

@lousubcap been drinking a lot of bourbon and heavier beers for awhile. Forgot how good titos is. 

northGAcock

Very nice TriTip.......It is hard for me to believe I had never had one up until about a year or so ago. On the Tito's.....I have been enjoying it with fresh squeezed Ruby Red Grapfruit juice this summer. Great vodka.....and healthy mixer. Sounds good anyhow. You have found much joy with the Titos and TriTip. 

bgebrent

Now this is is a great cook!  @lousubcap, your chemistry is on point.

Hub

Great marbling!! Vodka + fresh grapefruit juice = a greyhound .. my favorite drink of all time ... add salt to the rim and now you have a salty dog .. but who needs the salt?

johnnyp

Killer tri tip.  Well done

bgebrent

Invite next time, please?

Jeremiah

Nice tri tip. 

THEBuckeye

Hub said:

Great marbling!! Vodka + fresh grapefruit juice = a greyhound .. my favorite drink of all time ... add salt to the rim and now you have a salty dog .. but who needs the salt?

Agree!

SmokeyPitt

Damn man that looks incredible.  It is the best looking cut of raw tri-tip I have seen.  The crust is phenomenal.  I looked up the rub and then after 20-30 minutes of google images of Jess Pryles I found the site.  It has activated charcoal in it.  How was the flavor? 

Oh- and where did you score that tri?

saluki2007

Damn, that's a great looking tri-tip.  Never seen that kind of marbling on a tri tip before.  I love me some Titos.  I like to mix mine with this  I will load up with them when Krogers has them on sale.

shtgunal3

Awesome meal! I had some Tito's and grapefruit juice myself a few days ago. May have some more later today.

Lit

SmokeyPitt said:

Damn man that looks incredible.  It is the best looking cut of raw tri-tip I have seen.  The crust is phenomenal.  I looked up the rub and then after 20-30 minutes of google images of Jess Pryles I found the site.  It has activated charcoal in it.  How was the flavor? 

Oh- and where did you score that tri?

These were from earth fare. I go to earth fare and sprouts once a week and see what sales they have. They always have something 50% off or more and both have quality meet. 

pgprescott

Great cut @Lit!!!  Great execution too. Bravo!!

SkinnyV

I do Bombay sapphire gin and soda.... Maybe some stuffed olives.
may buy a bottle of Titos for my lake trip.

KiterTodd

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

Lit

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

jabam

Very nice! 

feef706

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Is this similar to "sous vide" cooking? Awesome looking cut and finished product.

Jeremiah

^yes. 

logchief

That's an amazingly marbled tri tip.  Great job

Lit

feef706 said:

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Is this similar to "sous vide" cooking? Awesome looking cut and finished product.

Kinda. I'm not a fan of sous vide tri tip at the normal 132 temp. Steaks are good at 132 then seared but I like them better in the hot tub. The sous vide on steak may be slightly more tender but the hot tub gives you the extra time on the egg to get some smoke flavor. It's tough to seperate the 2 I use my sous vide at 108 to do hot tubs frequently but you don't want to hold that temp more than a couple hours. 

feef706

Lit said:

feef706 said:

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Is this similar to "sous vide" cooking? Awesome looking cut and finished product.

Kinda. I'm not a fan of sous vide tri tip at the normal 132 temp. Steaks are good at 132 then seared but I like them better in the hot tub. The sous vide on steak may be slightly more tender but the hot tub gives you the extra time on the egg to get some smoke flavor. It's tough to seperate the 2 I use my sous vide at 108 to do hot tubs frequently but you don't want to hold that temp more than a couple hours. 

What are you doing to keep the water at temp? I was assuming you cold dial down the sous vide, I get that you wouldn't wanna eat the streak just boiling it alone 

Lit

feef706 said:

Lit said:

feef706 said:

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Is this similar to "sous vide" cooking? Awesome looking cut and finished product.

Kinda. I'm not a fan of sous vide tri tip at the normal 132 temp. Steaks are good at 132 then seared but I like them better in the hot tub. The sous vide on steak may be slightly more tender but the hot tub gives you the extra time on the egg to get some smoke flavor. It's tough to seperate the 2 I use my sous vide at 108 to do hot tubs frequently but you don't want to hold that temp more than a couple hours. 

What are you doing to keep the water at temp? I was assuming you cold dial down the sous vide, I get that you wouldn't wanna eat the streak just boiling it alone 

My sous vide will hold 108 no issues. When I am lazy I just fill it with hot sink water in a pan and change the water several times in an hour. Not a big deal if the water gets colder you are basically just trying to get the internal and external temp of the meat to rise at the same rate. Usually after an hour my tri tip will be around 90 degrees internal temp and cooking time is around a minute and a half each side and maybe 5-8 minutes indirect to hit 125-130 range. 

KiterTodd

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Hmmmm....I wonder if I could use an actual hot tub.  104 degrees.

What is the benefit of bringing it up to that 110 temp prior to grilling?

Lit

KiterTodd said:

Lit said:

KiterTodd said:

Meat looks great. Was the tri tender or tough? 

Hot tub?  I know this has been mentioned before...but I happen to have one and want to know there is any benefit to throwing some vac sealed meat in their for a bit.

It was tender. I always hot tub steaks and tri tip. Try to keep the water bath around 110 and usually around an hour in the bath. This gives enough time to sear and still get a couple minutes indirect to get some egg flavor but not long enough to dry it out.

Hmmmm....I wonder if I could use an actual hot tub.  104 degrees.

What is the benefit of bringing it up to that 110 temp prior to grilling?

As long as the bag stays sealed I'm sure a regular hot tub would work. Don't know if I would risk it though. Bringing the internal temp up gives it less time on the grill to dry out. It also looks different as an end product. The tri tips in my original post were over cooked they were reading low 130sso they rose to atleast 135 and they still look almost rare. If you cooked a tri tip out of the fridge to 135 internal it would not be nearly as red still.