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Sous Vide Tri-Tip

dharley
dharley Posts: 377
in Beef
I bought a sous vide last week and a vacuum sealer two days later, primarily for a fried chicken recipe I've seen several times and perhaps there was bourbon involved.I made the chicken five times, got it down. (I have $180 into a fried chicken recipe my grand mother it for me twice a week for sixteen years with Crisco and a Griswold, but I am, of course, bougie AF) Time to move on. Three pound try-tip.It didn't look real good after three hours in the hot water, I was a little worried.
I put some 2 Gringo's Chupacabra on it, I don't know it it helped as I threw it directly into the coals to sear, but I felt better about it.This was amazing. Thank you for looking.
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

USMC Veteran

Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
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Comments

  • SonVolt
    SonVolt Posts: 3,316
    How did it compare just doing it entirely on the egg?
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • dharley
    dharley Posts: 377
    SonVolt said:
    How did it compare just doing it entirely on the egg?
    I've reverse seared a dozen or so. There was a lack of smoke on this one, but the final product was superior. I didn't season it prior to the sous vide (I will next time) as I put it in in the criovac it came in. The result was amazing in tender and juiciness. The beef flavor was fantastic.

    Next time, I will coat in mustard and rub (like a butt) vac seal it and, again, sous vide at 125 for three hours then sear it as hot as i can.
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
    · Share on FacebookShare on Twitter

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