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Sous Vide Tri-tip
Aquacop
Posts: 481
Was wondering if anyone has used this method for the tri-tip and wouldn't mind sharing a recipe. I have a great cut that I wanna cook soon.
Cheers
LBGE 2013 Located in Savannah, Georgia
Comments
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I had a lot of luck with a recipe a couple of weeks ago... Here is the thread:
http://www.eggheadforum.com/discussion/1158614/tri-tip-success-w-pics#latestSBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
Oh... Duh. Never mind, you said sous vide. This was reverse seared. My bad... ">SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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@jtippers Thanks anyway!LBGE 2013 Located in Savannah, Georgia
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@jtippers in case I don't get a good recipe for sous vide, what was the rub you used on the reverse sear?LBGE 2013 Located in Savannah, Georgia
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Santa Maria Dry Rub:
4 garlic cloves finely minced (almost puree)1/4 cup packed light brown sugar
1 Tbsp Kosher Salt
2 tsp Cumin
2 tsp Smoked Paprika
2 tsp Chili Powder
2 tsp Black Pepper (freshly cracked)
3/4 tsp Cayenne
I mixed all of the above and rubbed evenly.
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
I haven't done one but I bought a bag of 6 tri-tips at Costco. I have done one raised direct and one reverse sear. I am planning on doing one sous vide this Saturday. Will let you know how it turns out.
Knoxville, TN
Nibble Me This -
I have a small bottom round in the sous vide from last night for Friday dinner. Tri tip would be awesome I think.
Steve
Caledon, ON
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I wonder about length of time on a try tip for it to be tender. I am guessing a 130-135 based on preference, but it would be fun to make it so tender you can cut it with your mind-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
@allsid that's the big question, I'm not sure how long to leave it in the bath.LBGE 2013 Located in Savannah, Georgia
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I have done them and am not a fan. I like to put mine in at 108 for about an hour and a half then sear for a minute or 2 per side then indirect to 128 degrees. We cook lots of tri tips and to me they taste better with a little more time on the grill.
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@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.
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ChuckChampion said:@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
So I guess no one has tried Sous Vide with a Tri-tip, guess a simple rub and the grill is in order!CheersLBGE 2013 Located in Savannah, Georgia
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I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.
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I did it last week, three hours at 127 and then a five minute dep fry. I would scale the frying time back 60 or 90 seconds. Though the results were outstanding."Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
Wow fried tri tip. Have to say that looks really good. Maybe cold smoke it prior to the sous vide? Might have to try this.
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we did a SV med rare chicken fried ribeye on here a while back. It was awesome. pretty strange to cut in to a CFS and have it be bright pink wall to wallKeepin' It Weird in The ATX FBTX
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allsid said:ChuckChampion said:@allsid that would be one tender tri tip. This makes me want to get a costco card so I can try this cut of meat myself. No one else in my area sells them.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Next time I am going to definitely marinate or do something other then a rub. It turned out to be an incredibly tender piece of meat."Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
@rcone I concur - learned about Tri tip on this forum and love it!LBGE 2013 Located in Savannah, Georgia
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@rcone- deep fried steak...you got my attention! That looks awesome.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I'm sold. Going to try it this weekend. How long did you SV? How hot was the fryer?Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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I like to deep fry brisket. Start with a packer cut and trim off practically all of the fat and separate the two muscles. cold smoke the trimmed pieces before cooking SV for 3 days. I render the fat trimmings and use it to fry the SV'd brisket just before serving.
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Wow... That sounds great too! What temp do you cook the brisket at in the sous vide bath?SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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Last time SV was set at 137F
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This is turning out to be a really interesting thread. Thanks for all of the ideas!Lit said:I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Sous Vide/sear is my favorite way to do tri-tip. Overnight at 122° in the water oven (No, it won't make you sick) then 1-2 min. per side (depending on fire temp). I have gone 72 hrs in the Sous Vide Supreme but the meat was mushy... 24 hrs. is OK, though. Like Simply Marvelous "Peppered Cow" rub but you have to be careful if you sear with a hot fire... Anything except salt will burn and become bitter.
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caliking said:This is turning out to be a really interesting thread. Thanks for all of the ideas!Lit said:I have done them. Not a fan of tri tip or steaks in the sous vide. I should say not a fan of traditional steak cuts like rib eyes. Skirt steak and flank steak were really good but those stay in several days.
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Deckhand said:Sous Vide/sear is my favorite way to do tri-tip. Overnight at 122° in the water oven (No, it won't make you sick) then 1-2 min. per side (depending on fire temp). I have gone 72 hrs in the Sous Vide Supreme but the meat was mushy... 24 hrs. is OK, though. Like Simply Marvelous "Peppered Cow" rub but you have to be careful if you sear with a hot fire... Anything except salt will burn and become bitter.Keepin' It Weird in The ATX FBTX
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