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Another Sous Vide Tri-Tip Seared On The Big Green Egg
Spring Chicken
Posts: 10,255
Nine days ago I cooked a Tri-Tip for 3 hours in the sous vide and followed with a 90 second per side sear on the Egg. It was delicious, tender and juicy.
But I thought I would try it again, this time with 5 hours in the sous vide bath followed by a 2 minute sear on both sides.
It turned out equally great. Here's the video:
https://www.youtube.com/watch?v=Y0EceX95D6c&feature=youtu.be
But I concluded that 3 hours was enough time in the sous vide bath, and 90 seconds was enough sear time. No need to cook longer than necessary.
One of the things I like about the sous vide method of cooking is the predictability of the cook. The inside of the meat is precisely what you want it to be. But another benefit is the sous vide's ability to make tender a cut of meat that is usually a bit chewy. Such as with a Tri-Tip.
Hope you enjoy the video and if you own a sous vide device, plan to cook a tri-tip roast. You won't be sorry.
Spring "Tri-Tip King For The Day" Chicken
Spring Texas USA
But I thought I would try it again, this time with 5 hours in the sous vide bath followed by a 2 minute sear on both sides.
It turned out equally great. Here's the video:
https://www.youtube.com/watch?v=Y0EceX95D6c&feature=youtu.be
But I concluded that 3 hours was enough time in the sous vide bath, and 90 seconds was enough sear time. No need to cook longer than necessary.
One of the things I like about the sous vide method of cooking is the predictability of the cook. The inside of the meat is precisely what you want it to be. But another benefit is the sous vide's ability to make tender a cut of meat that is usually a bit chewy. Such as with a Tri-Tip.
Hope you enjoy the video and if you own a sous vide device, plan to cook a tri-tip roast. You won't be sorry.
Spring "Tri-Tip King For The Day" Chicken
Spring Texas USA
Comments
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Spring chicken, did you feel like you had enough smoke flavor on the tri tip?
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No, I did not. But I'm working on that. Some say to simply add a drop or two of liquid smoke in the bag. After all, it's actually smoke, just in liquid form. But I think I would like a more traditional smoke flavor, and to do that I could cold smoke the meat first before cooking it in the sous vide bag. This particular cut of meat is more like a steak, so no smoke at all is fine.Sweet100s said:Spring chicken, did you feel like you had enough smoke flavor on the tri tip?
Spring "Still In The Learning Curve" Chicken
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Very nice...
You really need to spice up your videos.
Here is a model video for Tri-Tip and drinks for your next video.
https://www.youtube.com/watch?v=nAlQV7NNp8Y
.Thank you,DarianGalveston Texas -
That's FUNny, with the emphasis on FUN. Think I'll start my next cook with a bottle of something. Thanks for the laugh...
Spring "Fun Makes Everything Better" Chicken
Spring Texas USA
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