Finally got a home cooked meal

henapple

Went for a top sirloin but landed a 2lb Tri-tip. Sv till 125 and seared at 800 on the egg. 

paqman

Looks good! (the food, not you)

Wolfpack

Tony- how long in the SV? How was the tenderness?  

henapple

Wolfpack said:

Tony- how long in the SV? How was the tenderness?  

It was in around 4 hrs. Rubbed with garlic, kosher, pepper and onion salt. It was tender. As good as a steak. 

JohnnyTarheel

Very very nice!!!

bhedges1987

I would eat that. Looks perfect.

poster

So where is a tri-tip exactly? Its not an available cut up here. Top sirloin is very common and very good if its high quality and cooked right. The price is also attractive. How does it compare to a tri-tip?

Hotch

So was it your home?

henapple

poster said:

So where is a tri-tip exactly? Its not an available cut up here. Top sirloin is very common and very good if its high quality and cooked right. The price is also attractive. How does it compare to a tri-tip?

I don't know the scientific answer but to me there's not much difference. As always the cut probably matters more than the name. I'd take either. 

@Hotch... Unbelievably, my house. 

caliking

I'd hit that. 

So happy that you finally learned how to cook. 

theyolksonyou

caliking said:

I'd hit that. 

So happy that you finally learned how to cook. 

He never said he cooked it. His wife is a sweetheart. She probably had it ready when he hit the door. 

DMW

Looks great. Wish I had that for dinner tonight.

henapple

caliking said:

I'd hit that. 

So happy that you finally learned how to cook. 

You sound like @Mickey.... But he doesn't steal my beer

Mickey

henapple said:

caliking said:

I'd hit that. 

So happy that you finally learned how to cook. 

You sound like @Mickey.... But he doesn't steal my beer

There is a reason I don't / didn't steal your beer....... I always thought the beer I provided was way superior to your beer. But the beer @Foghorn brought this year was outstanding. If you had hauled your butt to Salado you could have per taken and NO LABOR. WE ARE FREE NOW!

gonepostal

Have yet to locate the elusive tri-tip...but plan to one of these days

shtgunal3

I hate your face!

Theophan

WOW, that looks good!!!  Amazing!  I've never had my Eggs up to 800°, but it looks like 800° sure put a sear on that thing.  Looks wonderful!

SGH

poster said:

So where is a tri-tip exactly? 

Without getting to long winded or in depth, the tritip comes from the bottom sirloin. It is flaked on both sides by the bottom sirloin and the quadriceps. It's true nomenclature is the tensor fasciae latae. Thus, it's taste is akin to sirloin in general but has a slightly "deeper" or pronounced taste in my opinion. As such, if you like sirloin of any kind, chances are you will like tritip as well.  

henapple

NPHuskerFL

I never pictured you a SV guy. Looks great!  I have a SV but, have yet to use it. Not because I'm against change but, I do like primitive cooking. For instance a reverse sear w/ caveman finish or just a straight up caveman. Thoughts?  Do you prefer the SV w/ sear finish or other methods?

SGH

Great looking grub Unc. 

Foghorn

Mickey said:

henapple said:

caliking said:

I'd hit that. 

So happy that you finally learned how to cook. 

You sound like @Mickey.... But he doesn't steal my beer

There is a reason I don't / didn't steal your beer....... I always thought the beer I provided was way superior to your beer. But the beer @Foghorn brought this year was outstanding. If you had hauled your butt to Salado you could have per taken and NO LABOR. WE ARE FREE NOW!

Somebody had to show you yokels a good beer.  It's always boggled my mind that someone can cook an outstanding meal using sous vide and other techniques and then drink PBR with it.

And stealing PBR for any purpose other than to throw it away and save the original owner from having to drink it makes no sense either.  Unless you're just trying to have a throwback party to remember the poor, broke college days....   PBR made sense at that point in my life - until I found Goebel which was cheaper and better.

And by the way, since Salado, I found the Allagash Curieux at a Walgreen's in Chicago for $16.99 and I picked up a few more bottles.

Foghorn

And great cook.  Looks awesome. 

henapple

NPHuskerFL said:

I never pictured you a SV guy. Looks great!  I have a SV but, have yet to use it. Not because I'm against change but, I do like primitive cooking. For instance a reverse sear w/ caveman finish or just a straight up caveman. Thoughts?  Do you prefer the SV w/ sear finish or other methods?

I'm not sure if I like it better but in some cases it's much easier. I haven't used the sv for traditionally smoked meats...ribs, Boston butt, brisket.... I believe @nolaegghead has though. 
The meat out of the sv is tender and consistent with temperatures. Like any toy I've used it a lot but I'm drifting back towards egging red meat to get a little smoke taste.