Sous-Vide - I've selected first cook

[Suniyan]

I realize now that I was made concerned by @sleebus.jones's post, since his cook was 72 hours.

 

[16Adams]

Interesting. I can see now why this method is liked for quick consistent cooks. I went ahead and seared over coals and wrapped in foil for 7-10 minutes. Tri Tip was as moist juicy and "tender" as any Tri I've cooked. Juices were clear and a hot pink center. Guessing finished and served close to medium with cauliflower garlic cheese faux mashed potatoes.

 

[16Adams]

Another photo

 

[jsperk]

That looks very tasty.

 

[sleebus.jones]

I realize now that I was made concerned by @sleebus.jones's post, since his cook was 72 hours.

Can confirm: am not ded.

 

[Big George's BBQ]

Very Nice Adams I think you have found a new toy

 

[sleebus.jones]

I went ahead and seared over coals and wrapped in foil for 7-10 minutes.

Just as an FYI, you don't need to rest Sous-Vide cooks. It does that while cooking. The sear should be 30 sec to 1 min a side. It's not enough time to disturb the juices, so it is ready to serve as soon as it comes off the grill.

Very nice first time! Now try chicken breasts at 60C for 60 mins. Unbelievable!

 

[16Adams]

Explain the "boil" ring )

 

[Gary Tomato]

I'm doing a tri-tip this style today. There's a recipe for tri-tip in the Anova app,

Sous Vide Barbecue Beef Tri-tip
http://recipes.anovaculinary.com/recipe/sous-vide-barbecue-beef-tri-tip

They cook it for six hours at 130°, I might try it, after all it's raining outside and there's not much to do at the moment!