Sous Vide

Judy Mayberry

QUESTION: Does the size of the tri-tip (small half of one) have any bearing on the length of time in the SV bath?

My last one was melt-in-your-mouth after 1-1/2 hours. I avoid generalizations and only offer my personal experiences. And it happens--the piece of meat may be one of those infrequent *&$%#^ pieces of meat that aren't edible.

westernbbq

Thanks for the tips on tri tips!   Im going to try both methods, 1-2 hr and 12 hr! Post results later on

westernbbq

Judy Mayberry said:

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

@Judy Mayberry and @HogHeaven, i made the SV tri tip wed nite this week for my kids and one of their buddies.  Set up a frozen vac sealed asian marinated one at 9am at 132F,   went to work, went to football practice, came home and fired up MM with regular grate and took meat out of sv bath at 6PM.    Put tri tip on for 4 mins per side, 2 mins, turn, 2 mins turn, flip and repeat, took it off, let sit for 5 mins, sliced and called the boys for dinner.  Went to go get camera to take picts and when i came back to kitchen the meat was gone!   I got a taste off my sons plate and wow were you guys right on about sv tenderizing tri tip.  It was medium, pink in center, filet migon tender and incredibly flavorful.  

Many many many thanks for the tips in tri tips?   This is super easy and it has the wow factor.   Incredible.

westernbbq

sv a tri tip again this weekend.  130F for 10 hrs and it was scrumdiddlyumptious!  perfect tender, not overcooked, and great beefy flavor

bgebrent

Chefsteps.com is your friend.

westernbbq

HogHeaven said:

Judy Mayberry said:

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

When SV cooking a Tri-Tip roast - TIME... is your tenderizer.

IMHO a 2 hour SV cook at 131° on a Tri-Tip roast is under cooked, the meat is too tough. From experience I can say that a 24 hour cook at 131° on a Tri-Tip roast is over cooked, the meat becomes to mushy! 

Being a californian where tri-tip is abundant and having experimented on SVing many Tri-Tip roasts... I can say that 12 to 15 hours is the sweet spot - at 131°.  After it is seared it will be as tender as a filet mignon. I like to serve it with a bernaise sauce. 

I sear them either in a cast iron skillet or on my charcoal starter with a BBQ grate over it. 

Ill either be sving tri tip this weekend or reverse searing ribeyes....whichever is on sale.

Hntnhrd

I received one for Christmas. Tri tip so far has been the best outcome with it. Steaks have been great also. I have a recipe for fried chicken that I may try this weekend.

thetrim

A little bird told me you can Sous vide brownies....

blasting

thetrim said:

A little bird told me you can Sous vide brownies....

Sous vide is apparently big in the making of edibles (I've not tried yet).  The steady heat control makes it ideal for extraction.  Not sure if this was the type of brownies you were referring to though... 

CarolinaCrazy

I am loving Sous Vide popcorn.

westernbbq

Lloking at tri tip sv tacos this weekend....

westernbbq

westernbbq said:

Judy Mayberry said:

@danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.

@Judy Mayberry and @HogHeaven, i made the SV tri tip wed nite this week for my kids and one of their buddies.  Set up a frozen vac sealed asian marinated one at 9am at 132F,   went to work, went to football practice, came home and fired up MM with regular grate and took meat out of sv bath at 6PM.    Put tri tip on for 4 mins per side, 2 mins, turn, 2 mins turn, flip and repeat, took it off, let sit for 5 mins, sliced and called the boys for dinner.  Went to go get camera to take picts and when i came back to kitchen the meat was gone!   I got a taste off my sons plate and wow were you guys right on about sv tenderizing tri tip.  It was medium, pink in center, filet migon tender and incredibly flavorful.  

Many many many thanks for the tips in tri tips?   This is super easy and it has the wow factor.   Incredible.

Getting ready to repeat this process in a few weeks.  Should be amazing.....

westernbbq

westernbbq said:

sv a tri tip again this weekend.  130F for 10 hrs and it was scrumdiddlyumptious!  perfect tender, not overcooked, and great beefy flavor

Or this one....

HogHeaven

Properly prepared Tri Tip is the poor man’s filet mignon. Searing it hot, hot, hot is important. Try making a bernaise sauce to add flavor too.