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sous vide tri tip

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SinCityEgger
SinCityEgger Posts: 14
edited August 2012 in EggHead Forum
rubbed with cow lick, added L and P and soy sauce to the bag, 135F for 12 hours, seared 45 seconds per side with alder for smoke. reduced the residual liquid with some red wine, VERY beefy taste. turned out very good.

thanks to CTS and others for the lead on the sous vide.

hope stike and others return soon

i have a decent pic, but cant seem to attach it.

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  • SinCityEgger
    SinCityEgger Posts: 14
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    spoke too soon
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    looks good. Glad you are enjoying your SV. You are right on the beefy taste. SV really seems to bring out the flavor in beef.
    Keepin' It Weird in The ATX FBTX
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  • paqman
    paqman Posts: 4,670
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    I wish I could find tri tip where I live... Never had the chance to taste this cut.

    What is your SV setup?

    Did you sear the meat before or after cooking SV?

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SinCityEgger
    SinCityEgger Posts: 14
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    paqman said:
    I wish I could find tri tip where I live... Never had the chance to taste this cut.

    What is your SV setup?

    Did you sear the meat before or after cooking SV?
    i have the sous vide demi.
    seared after. i did a bone in ribeye sous vide, then shocked it (ice bath), then seared it, which i did so as not to effect more of the interior; it worked very well, i did not do that with the tri tip.

    very cool option, sous vide is.

    wow, newb forum poster (long time egger and "lurker") getting some feedback in less than 12 hrs? and using an i phone pic to boot. i like it.
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  • paqman
    paqman Posts: 4,670
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    @SinCityEgger Welcome aboard!

    I've heard about sous vide for the first time on this forum (I think it was from Cen-Tex) and I have no idea how I could live without it.

    You should try searing directly on the coals (45-60 seconds per side) after cooking sous vide. I did this the first time with a t-bone and more recently with flank steaks and racks of pork with no impact whatsoever on internal temps and without prior cooling!

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Z_Eggineer
    Z_Eggineer Posts: 576
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    How does searing directly on coals not affect internal temps?
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  • LizzieSamps
    LizzieSamps Posts: 894
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    I need to try some food that's been Sous vide cooked!  Drooling!
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  • paqman
    paqman Posts: 4,670
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    Z_Eggineer said:

    How does searing directly on coals not affect internal temps?

    Good question. The sear is quick (under 60 seconds) and food cooked sous vide has lots of moisture so I guess the evaporative effect prevents raising the temps (like the stall). I guess this would be true only for fairly thick pieces of meat.

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    @Z_Eggineer

    Quick high temperature sear + Poor meat thermal conductivity + surface water evaporation is the answer.

    http://forums.egullet.org/topic/40548-science-of-the-kitchen-cooking-meat/

    imageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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