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Hot Tubbed Tri Tip
Hawg Fan
Posts: 1,517
Decided to cook tri tip at 5:00 this evening and I didn't have time to thaw the one I had in the freezer, so I hot tubed the frozen hunk of meat for about an hour. I've never done this before, but I read on the forum this week where someone uses their SV to thaw steaks, so I gave it a try. I cooked the Jack Stack Cheesey Corn on the Small while the tri tip was in the hot tub. Used the Santa Maria rub and did a reverse sear on the tri tip. The tri tip was more tender than usual. Don't know if it was better quality meat or the hot tub, but I learned something today. I forgot to get a picture of the tri tip on the Egg.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TXComments
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Looks delicious! I'm a big advocate of hot tubbing, but for the benefit it gives to producing perfectly grilled medium rare steaks and prime rib time after time. I never thought about doing that to merely thaw meat, Good job!Re-gasketing the USA one yard at a time
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Nicely done! I like to hot tub larger hunks of beef as well.
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Hot Tub?
Are you talking about actually using a hot tub? Or is this something else...
And if so, how do you seal it up if you don't have a vacuum sealer?
LBGE/Maryland -
A strong vacuum is best, but if you put something heavy in a regular zip bag w. the meat (I use a small marble pestle) and squeeze most of the air out. it works OK. Sinks to the bottom of the water bath, and can be turned after awhile. Or add some wine, and let some of that dribble out as the bag is squeezed shut.KiterTodd said:Hot Tub?
Are you talking about actually using a hot tub? Or is this something else...
And if so, how do you seal it up if you don't have a vacuum sealer?
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I wanna know more about the jack stack cheesey corn.
Little Rock, AR
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+1Biggreenpharmacist said:I wanna know more about the jack stack cheesey corn.
Ricky
Boerne, TX
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I vacuum sealed the tri tip and put it in a styrofoam chest with hop tap water and covered it with the lid. The styrofoam chest is a shipping container for steaks that I use for all my cooks. It work much better than an ice chest. The Cheesey Corn recipe is from Jack Stack's web site.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Well good Lord, I already make a version of that, but use a little buttermilk in addition to sweet milk. Thanks, though. Never have thought of baking it after mixing it.
Little Rock, AR
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@Hawg Fan I'm from Santa Maria! Which version of rub did you use?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
PNWFoodie, my SM rub was 1 part each of: kosher salt, black pepper, garlic powder, turbinado sugar and 1/2 part onion powder.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX
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