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Perfectly prepared Tri-Tip roast...đź‘…
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Lit said:The food looks good but tri tip is not a tough piece of meat. I have done many both ways sous Vide and just cooked like a steak and I never sous Vide them anymore.
I haven’t reverse seared a Tri-Tip since I started Sous Viding them.👍 -
HogHeaven said:Lit said:The food looks good but tri tip is not a tough piece of meat. I have done many both ways sous Vide and just cooked like a steak and I never sous Vide them anymore.
I haven’t reverse seared a Tri-Tip since I started Sous Viding them.👍 -
Lit said:HogHeaven said:Lit said:The food looks good but tri tip is not a tough piece of meat. I have done many both ways sous Vide and just cooked like a steak and I never sous Vide them anymore.
I haven’t reverse seared a Tri-Tip since I started Sous Viding them.👍
Sirloin is more tender than chuck steak, but not as tender as a center cut of chuck.🤔  The Center cur of Chuck is a cut of meat most people have never heard of. It’s actually like ribeye. Google it.👍 -
Curious why you don't season before putting it in the bag?Â
Usually reverse sear mine after they have sat on the counter for an hour or more. Gonna give your method a try.XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
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IG -->Â matt_86m -
Matt86m said:Curious why you don't season before putting it in the bag?Â
Usually reverse sear mine after they have sat on the counter for an hour or more. Gonna give your method a try.
The rub... will not penetrate the meat like salt does. Rub is a surface spice only.Â
Sometimes i serve a bernaise sauce with my tri-tip. Sometime I use blue cheese and sometime I use varying compound butter recipes. -
@HogHeaven Tried this last night. I couldn't find this thread so I went off memory of reading back in August. Remembered most of it but I did change the SV temp to 127* because I usually pull tritips at 120-125* before reverse sear.Â
15 hours, blot dry, seasoned and seared. It was good, wife thought it was best so far. It wasn't tenderloin tender but was good.
Posted up for this thread and someone linked it. Re read and see the 130* comment so Ill bump it to that.
Question: do you think the temp difference 127 vs 132 is the reason for 'tenderness' difference?
Ill be posting a new thread with my cook. Appreciate it if you comment there on what you see.
HB is my old stomping grounds. Started my career there, high school at Redondo. Mom still lives in RB. Im now in Fountain Valley.XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
Â
IG -->Â matt_86m
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