Sous Vide Tri-tip

caliking said:

Found this website a few days ago, and it has been pretty helpful for someone like me who is just starting to dabble in SV

http://douglasbaldwin.com/sous-vide.html#Beef

That is a great one and he is all about the safe time and temps (to a fault sometimes but better safe than sorry if you don't know the rules). He is the gold standard for the home SV cook.He wears me out, but his info is very good. 

Interesting thread.  Thanks for bringing up the question.

I'm thinking of doing a sous vide tri-tip at the Coop Fest this weekend.  I've read a lot about it on various sites, including YouTube.  Most of them said 3 to 4 hours@ 132° in the sous vide bath, followed by a sear.  I'll do 4 hours.  

More than likely, I'll use Dizzy Pig Raisin' The Steak rub on it before it goes into the bath.  Maybe a couple of pinches of kosher salt, the thought being it will eventually find itself deep into the meat and not be affected by the searing process.

I'll also be doing a couple of Sam's Club ribeyes.  I know exactly how those will turn out - FANTASTIC...

I'll definitely take pictures of the process no matter what.

I'm so sore today from cleaning the Chicken  Coop yesterday that I'm thinking I'll start today with sous videing myself in 98° hot tub water this morning first thing.  Or maybe just have a Muddy Blary.  After all, it's Party Week here at the Chicken Ranch.

Spring "Trying Something For The First Time Can Be Successful Too" Chicken
Spring Texas USA