Sous-Vide - I've selected first cook

[16Adams]

This weekend this Tri Tip will be my initial cook.
May just do a coconut oil rub- KS & CBP with a pat of Irish Butter and seal with a Foodsaver. Maybe a drop or two of Green Chile Sauce. Will decide at game time whether to finish on 650* BGE-Mini or hot cast iron skillet in bacon grease.

 

[Big George's BBQ]

Sounds Great Looking forward to your reviews You get great soft boiled Eggs too

 

[GreenDrake]

Excellence, I do my tri tips for about 6 hours at 130 then flash sear over charcoal fire. Truly outstanding when you have edge to edge doneness like that in a large cut.

 

[Norm]

Looks great Adams, looking forward to how you like the Anova.

 

[THoey1963]

Beautiful TT. I'll say, I wouldn't think of doing a TT in the Sous Vide. One of the reasons I love that cut is that you can cook one and serve several people with different tastes. My wife loves the small tip end as it comes out medium, I eat the medium rare part for dinner that night, and then make sandwiches out of the rare portion.


MMmmmm... Tri-Tip sandwiches...

 

[16Adams]

Prep work was easy

TriTip rubbed with coconut oil/seasoned with Kosher Salt and Cracked Black Pepper. Added Irish butter and vacuum sealed.

 

[16Adams]

T I hear you re: the multiple doneness feature of Tri Tip. And I agree.

 

[THoey1963]

I am sure it will be delicious...

 

[Stlsportster]

I wish I could find Tri-Tip here for close to that price. Local grocery is outrageous. Sams and Costco don't carry that cut. Only place close I can find is Trader Joe's and they sell for $9.99/lb.....and it ain't CAB.

 

[TedW]

This was discussed elsewhere here, but if you finish on a direct open-faced heat source like a pan or open grill, you won't raise the IT much.

If you finish in a closed egg (like I do) it will jack that IT up easy.

 

[sleebus.jones]

I've got some beef short ribs going in mine...will be 72 hours by the time I get home tonight. Can't wait!

 

[16Adams]

Awesome

 

[cowgirl]

I've not tried a tri tip with my Anova...yet. Looking forward to seeing how you like it Adams.

 

[Suniyan]

Water bath temp

I'm a bit concerned about your water bath temp. 129 is pushing the edge of the danger zone, and considering your cook time you may want to consider jacking it few degrees. I haven't been able to find a pasteurization table that lists anything under 131F.

Someone who knows more about food safety can correct me if I'm wrong, but I personally always go over when doing anything for over 4 hours

 

[Norm]

We're using Adams as a guinea pig to see if it's safe or not.

 

[BillN]

Adams you will not be disappointed, like the sound of the CI and bacon grease. Love my Anova only regret is I put off getting one for so long.

 

[lantern]

So long as you're cooking "short"(less than 3-4 hours) cooks I like to keep meats like this under 130 degrees. The reason being that with each degree over 130 you lose quite a bit of moisture.

Now, taking tougher meats longer I go 130-130.5 to keep moisture loss down and still hit pasteurization in under 4 hours.



BTW, I currently have frozen homemade soup rocking along at 155 till my wife gets home. Love my Anova.

 

[16Adams]

2 1/2 hours sous vide 131.5 now getting the sear(seer). )

 

[Yellowhair42]

I'm a bit concerned about your water bath temp. 129 is pushing the edge of the danger zone, and considering your cook time you may want to consider jacking it few degrees. I haven't been able to find a pasteurization table that lists anything under 131F.

Someone who knows more about food safety can correct me if I'm wrong, but I personally always go over when doing anything for over 4 hours

I consulted with my guru, he's safe.

 

[THoey1963]

And????