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Sous Vide Tri-Tip
Jcacavias
Posts: 137
Did a sous vide tri tip tonight with a finishing sear on the egg. Came out to the perfect temperature. The more I cook with sous vide the more I'm impressed at the precision and control you have over the final product. This was done for about 4 hours at 128 degrees and the seared on the egg for about 90 seconds on each side. finished off with a little chimichurri board sauce.
Comments
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F'ing outstanding!! Spectacular brother!Sandy Springs & Dawsonville Ga
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Assume!!!!!!Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Nice!____________________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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So... what did everyone else eat?
"I've made a note never to piss you two off." - Stike -
Wow. I have never had tri-tip but that picture sure makes me want to cook one.
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That is a great looking cook. I don't have a a sous vide, but I have hot tubbed Tri tip and it's delicious.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Same here. Got to try this.Buckeye79 said:Wow. I have never had tri-tip but that picture sure makes me want to cook one.Eggo in N. MS -
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