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Sous Vide Tri-Tip Finished on the Big Green Egg
But not this time. I sous vide the Tri-Tip first then seared it on the Big Green Egg.
The results were phenomenal. Take a look...
https://youtu.be/3A8GyDmYBjo
Thanks for watching.
Spring "Finally Did It" Chicken
Spring Texas USA
Comments
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WINNER WINNER WINNER - looks great Leroy. Yet another food for my "gotta try" list. BTW I've already had to de-lime my sous vide equipment so I must be using it! Funny thing is we have soft water, but the coating on the heating element wouldn't just wipe off.Re-gasketing America one yard at a time.
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Stop it ... stop it ... STOP IT! Damn, I couldn't even get my first hard boiled egg to come out of the sous vide cooked correctly.
Pssst ... did you add any fluid to the vacuum bag? Or, was the juice out of the meat? I suspect that there wasn't that much smoke flavoring ... yes/no?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:Stop it ... stop it ... STOP IT! Damn, I couldn't even get my first hard boiled egg to come out of the sous vide cooked correctly.
Pssst ... did you add any fluid to the vacuum bag? Or, was the juice out of the meat? I suspect that there wasn't that much smoke flavoring ... yes/no?
Spring "Still Working On It" Chicken -
RRP said:WINNER WINNER WINNER - looks great Leroy. Yet another food for my "gotta try" list. BTW I've already had to de-lime my sous vide equipment so I must be using it! Funny thing is we have soft water, but the coating on the heating element wouldn't just wipe off.
Spring "de Lime de Lime Everyone To de Dock" Chicken
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I bought an Anova sous vide a few month ago and use it pretty frequently. I finish meats in cast iron or on the Weber gas grill because it is still officially winter in PA and I haven't started using the egg yet. Do you think searing for 90 seconds per side justifies starting the charcoal and searing on the egg? I'm just wondering if the charcoal flavor comes through.
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I bought an Anova sous vide a few month ago and use it pretty frequently. I finish meats in cast iron or on the Weber gas grill because it is still officially winter in PA and I haven't started using the egg yet. Do you think searing for 90 seconds per side justifies starting the charcoal and searing on the egg? I'm just wondering if the charcoal flavor comes through.
Spring "But The Magic Comes Through" Chicken -
Spring Chicken said:Jeepster47 said:Stop it ... stop it ... STOP IT! Damn, I couldn't even get my first hard boiled egg to come out of the sous vide cooked correctly.
Pssst ... did you add any fluid to the vacuum bag? Or, was the juice out of the meat? I suspect that there wasn't that much smoke flavoring ... yes/no?
Spring "Still Working On It" Chicken
As to hard boiled eggs ... think I'll stick to steaming them ... daughter-in-law put us on to this approach:
http://www.fresheggsdaily.com/2012/01/hard-steamed-eggs.html
The instructions say to steam for 20 minutes, but a half dozen eggs for 12~13.5 minutes comes out perfect for us. Something in the steaming helps set up the eggs for easy peeling.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:I'll have to go in search of a tri-tip when we return to home base.Re-gasketing America one yard at a time.
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@saluki2007 ... do they have any in the Morton area?
What makes me feel like an idiot is that Lindy's had some last spring, but I wasn't ready for them ... then I found out it was a special order not to be repeated ... geez.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Jeepster47They do not have any in Morton. I think a buddy did find one last fall. It was either Costco or Pottstown. I'll ask him where he got it.Large and Small BGECentral, IL
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@Jeepster47 he actually got it from Aldis in EP. SAID Costco is suppose to start carrying them though.Large and Small BGECentral, IL
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Spring Chicken said:... I'm just wondering if the charcoal flavor comes through.
So after watching your video, I really want to ask you a couple of things: Part of what I love about the flavor of a good steak (or tri-tip) is the "charcoal-grilled" flavor, which I grudgingly admit probably is mostly just the sear, whether seared in a pan or over charcoal. I was surprised, watching your video, that a super hot (650°) sear for 90 seconds didn't really cause much of a sear. There was a modest amount of gray meat around the outside, so you probably wouldn't have wanted to sear it longer or that would have increased and you'd lose the benefit of the sous vide. So, the two questions for you and/or others with experience with sous vide:- Don't you miss that dark, crusty, seared, grilled flavor when it's cooked that way?
- Is there a way to get a darker sear with sous vide? Maybe dry it more aggressively somehow before searing? You said by the end of the sous vide it had been sitting in liquid in the bag, so that was one wet piece of meat. Is it hard to get it dry enough to really sear well?
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saluki2007 said:@Jeepster47 he actually got it from Aldis in EP. SAID Costco is suppose to start carrying them though.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Theophan said:Spring Chicken said:... I'm just wondering if the charcoal flavor comes through.
So after watching your video, I really want to ask you a couple of things: Part of what I love about the flavor of a good steak (or tri-tip) is the "charcoal-grilled" flavor, which I grudgingly admit probably is mostly just the sear, whether seared in a pan or over charcoal. I was surprised, watching your video, that a super hot (650°) sear for 90 seconds didn't really cause much of a sear. There was a modest amount of gray meat around the outside, so you probably wouldn't have wanted to sear it longer or that would have increased and you'd lose the benefit of the sous vide. So, the two questions for you and/or others with experience with sous vide:- Don't you miss that dark, crusty, seared, grilled flavor when it's cooked that way?
- Is there a way to get a darker sear with sous vide? Maybe dry it more aggressively somehow before searing? You said by the end of the sous vide it had been sitting in liquid in the bag, so that was one wet piece of meat. Is it hard to get it dry enough to really sear well?
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... There's much to read about sous vide cooking. If you are even slightly interested in it, I would strongly suggest you read as much as you can about it. ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:... There's much to read about sous vide cooking. If you are even slightly interested in it, I would strongly suggest you read as much as you can about it. ...
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Spring Chicken said:If you like a heavy crust on the meat, simply make the fire hotter, or with flames touching the meat... I've never thought grill marks were all that important, other than for appearance sake. I'm more interested in the flavor and texture, with less emphasis on grill marks. The food is already cooked, so the searing step is more of an after-thought. Does that mean I'm going to eat something right out of the bag? No... I too want it to 'look' cooked.
I have to admit I'm getting more interested in sous vide than I ever thought I'd be. I might try it one day. I have to say that I love the idea of cooking over fire so much that I'm resisting trying sous vide. I read Seven Fires, I think it was, by Francis Mallman, and the pictures of that guy just building wood fires outdoors in these gorgeous unspoiled places and cooking in very ancient ways by the fire have an immense appeal to me. I know that cooking over charcoal in a Big Green Egg is really, really different than that, but still, I just love the idea of cooking over fire, whereas cooking in a plastic bag in water just doesn't have the same appeal to me.
I know, I know, I'm a Luddite. I'll probably "take the plunge" (sorry ) one of these days. Thanks for answering my questions! -
Spring chicken....I'm thinking about doing the sous vide portion of the cooking to a lower temperature (maybe 120 for several hours) and then it can finish on the egg for longer than just a quick sear without getting overdone. I love the charcoal flavor but I also love the texture and consistency of sous vide beef. Do you think there is any merit in this idea?Theophan, another good source for sous vide info ishttp://www.seriouseats.com/tags/sous vide
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Spring chicken....I'm thinking about doing the sous vide portion of the cooking to a lower temperature (maybe 120 for several hours) and then it can finish on the egg for longer than just a quick sear without getting overdone. I love the charcoal flavor but I also love the texture and consistency of sous vide beef. Do you think there is any merit in this idea?Theophan, another good source for sous vide info ishttp://www.seriouseats.com/tags/sous vide
In sous vide cooking, you do not want to cook meat @ below 130° for over four hours due to bacterial issues. Preferably, cook it at above 130° or reduce the sous vide bath time to achieve your doneness level. That's why you should follow recipes closely from reliable sources when cooking anything sous vide.
Actually, following a proven recipe gives you a greater degree of success, the thickness and quality of the meat being the only critical variables.
I like to merge the sous vide cooking with the Egg. In fact, my first cook was a very nice Prime ribeye steak which I seared first on the Egg and then followed with cooking in a sous vide bath. Yes, the complete reverse of pretty much all the Expert's advice. Looking back, it would have turned out much better had I had more experience cooking sous vide. Even so, it turned out quite well. Here's the video: Sous Vide Steak
My suggestion would be to follow some sous vide recipes for a while, then begin your 'tweaking' of the recipe to finish it off on the Egg using your newly acquired sous vide skills with your EGGsperience with the Egg.
Spring "EGGsperience Is A Good Thing - Use It" Chicken
Spring Texas USA
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Thanks for the great information and advice, Spring chicken. BTW... That Douglas Baldwin link posted above is an excellent resource. http://www.douglasbaldwin.com/sous-vide.html#Top
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Spring chicken....I'm thinking about doing the sous vide portion of the cooking to a lower temperature (maybe 120 for several hours) and then it can finish on the egg for longer than just a quick sear without getting overdone....... BTW... That Douglas Baldwin link posted above is an excellent resource. http://www.douglasbaldwin.com/sous-vide.html#Top
... Most food pathogens stop growing by 122°F (50°C), but the common food pathogen Clostridium perfringens can grow at up to 126.1°F (52.3°C). So in sous vide cooking, you usually cook at 130°F (54.4°C) or higher. (You could cook your food at slightly lower temperatures, but it would take you a lot longer to kill the food pathogens.)
In other words, if you cook at 120° sous vide, a dangerous food pathogen can just keep on multiplying and multiplying exponentially the whole time it's in the bath, AND generating a toxin that can poison you even if you later heat the meat hotter than 120!!!
I have to admit, this is one of the things that makes me nervous about sous vide: normal, sensible people can make decisions that seem perfectly reasonable, but they can wind up putting themselves and anyone they serve their food to at risk for dangerous illness. I feel like to do sous vide safely, I'd have to study up on it and really be sure I know what I'm doing. Food poisoning isn't all that common, and you can do everything wrong and be OK a lot of the time. But then one time you're not ok, and maybe your friends and family aren't OK either... I've known some people who had food poisoning and said if they'd had a gun, they would have put themselves out of their misery. <shudder>
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I did the same cook last Sunday. Did SV for 12hrs at 131° and seared two minutes each side. Still thinking about it.
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