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sous vide tri tip take 2

The other day I posted a marinated trip tip I did SV. this one was dry rubbed. I wanted to cold smoke it but there wasn't time. This one was sprinkled with smoked sea salt then a light coating of granulated garlic then my normal rub all this within an hour of the bath. 135.5 for exactly 2 hours then seared in cast iron pan. Made an Adam Perry board dressing. Taste and texture was incredible. Something out of a high end restaurant BUT I am trying to get more of a classic smoked taste. Want to be able to mix SV with some cooking I do for people. Any tips are more than welcome. Really trying to incorporate SV

Comments

  • ericpericp Posts: 152
    Im not happy with the sear at all ang going to start searing on the egg at 700
  • billybonbillybon Posts: 209
    "BUT I am trying to get more of a classic smoked taste"

    I suggest you COLD smoke the tri tip before bagging to SV cook. It makes a world of difference.
  • LitLit Posts: 5,913
    Do what I said the last time you posted and sous vide at 108 for an hour then cook like normal. Best way I have found to cook a tri tip. Also don't cook to 135 that's pretty high.
  • ericpericp Posts: 152
    @lit. I have been thinking about what you said on my first post and I cant grasp it. 108 seems far to low and will require alot of grill or smoke time. Sounds like its defeating the SV purpose. Please explain so I can understand
  • ericpericp Posts: 152
    @billybon I wanted to try and cold smoke this one but there wasnt enough time. Doing a few for the superbowl and will make sure to try it
  • GlennMGlennM Posts: 523
    I think a quick sear on the egg is the solution!
    In the bush just East of Cambridge,Ontario 
  • billybonbillybon Posts: 209
    ericp said:
    @billybon I wanted to try and cold smoke this one but there wasnt enough time. Doing a few for the superbowl and will make sure to try it
    How do you plan to do the cold smoke?
  • paqmanpaqman Posts: 2,347
    ericp said:

    Im not happy with the sear at all ang going to start searing on the egg at 700

    Just sear it caveman style, directly on the coals.

    ____________________
    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
  • jaydub58jaydub58 Posts: 2,036
    If you have a spider, put it on the egg so it is down deep close to the lump.  A grid or CI grid down there and you have a great place to sear.
    John in the Willamette Valley of Oregon
  • I don't have my anova yet (hopefully in the next week) but my plan is to cold smoke with the amazin smoker and then sv...going to need some advise on times and temps...Just found a place here in IA that sells tri tip...cant wait to try it.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
  • ericpericp Posts: 152
    edited February 2014
    I can say for sure that 135 is a perfect medium for sous vide. Unbelievably tender and moist. Did 2 hours exactly. Im either going to get the amazin smoker or the poly science pistol smoker. I just changed my gasket so I didnt want to sear on the egg but tomorrow its definitely going to be. When I smoke on the egg I can go to 140 and still get a good medium but some people doubt me. I do some catering and boatloads of tri tip but looking to make sous vide a permanent part of the program. I think it works right along with the egg and is a great tool. I have so much to learn and open to all suggestions

  • ericpericp Posts: 152
    edited February 2014
    @jaydub58 yes I have a spider. Going to do that. Thanks for the tip
  • billybonbillybon Posts: 209

    ericp said:
    @jaydub58 yes I have a spider. Going to do that. Thanks for the tip
    I agree that 135 is a perfect medium for sous vide. However, you may wish to try 130 if you are doing a sear close to  or directly on the coals.


  • LitLit Posts: 5,913
    Sous vide to 108 then sear about 2 minutes a side at 700 then finish at 400 or so till it hits 125-128. Takes like 20 minutes to finish. I have done several tri tips at 128 then seared and am not a fan at all.
  • ericpericp Posts: 152
    Thank you @billybon and @lit for the tips
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