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Tri tip test

post #1 of 11
Thread Starter 
3 tri tips in the sous vide bath at 129, will be pulling at different times. Probably 8 hours, 18 hours and 36 hours. All will be cold shocked then seared on yoder at max temp to keep things equal. Will be mainly looking for my preferred tenderness and texture.
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post #2 of 11
Thread Starter 
1st one was for breakfast, shocked for 30 minutes, patted dry, seasoned with Tatonka dust and seared at 600+ on yoder. This one was about perfect.

Breakfast was tri tip, topped with 2 eggs Sunnyside up, topped with bearnaise sauce and parsley

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post #3 of 11
:110:sounds like a plan.
post #4 of 11
Quote:
Originally Posted by bigmikey14 View Post

1st one was for breakfast, shocked for 30 minutes, patted dry, seasoned with Tatonka dust and seared at 600+ on yoder. This one was about perfect.

Breakfast was tri tip, topped with 2 eggs Sunnyside up, topped with bearnaise sauce and parsley

7c1bba474a7fe683a078aca0d813adb6.jpg

0680e6ed9117420f4c885875b168d327.jpg

6574e993a59398846c2a3eea71b466a3.jpg

b266f5f735dc6ce7a8b9727bd919a3fb.jpg

c440e629835088bfbab5ec90dd0b90d3.jpg

adfb7c642b4b6b021aa5fc811edcd2d4.jpg

1d1365bbaf160cf9cc8ce57ba17b0453.jpg

fd93d883c77ac30eed626b06edd33ddf.jpg


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That's a great looking breakfast!
post #5 of 11

OH MY!

 

That is incredible!!

 

POINTS to you my friend for a spectacular breakfast!!

 

Al

post #6 of 11
Quote:
Originally Posted by SmokinAl View Post

OH MY!

That is incredible!!

POINTS to you my friend for a spectacular breakfast!!

Al

Agreed... Points from me as well.
post #7 of 11


Absolutely mouth watering! Question, you can sous vide in the packaging from the butcher? Also that is the sansaire sous vide? , I was on thebestsousvide.com and they have a few models there.. they like the anova. How long have you had the sansaire?

 

thanks 

post #8 of 11
Thread Starter 
Thanks fellas

I decided change the times a little, did second one for 13 hours and will do last one at 24.
I cut down the shock time to 5 minutes this time, then seared at 600 on the yoder.
This 2nd one was very similar in texture to a perfect prime rib. In a blind taste test it'd be hard to tell the difference. Absolutely amazing also.
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post #9 of 11
Quote:
Originally Posted by bigmikey14 View Post

Thanks fellas

I decided change the times a little, did second one for 13 hours and will do last one at 24.
I cut down the shock time to 5 minutes this time, then seared at 600 on the yoder.
This 2nd one was very similar in texture to a perfect prime rib. In a blind taste test it'd be hard to tell the difference. Absolutely amazing also.
e7ac9cc2662d19f6c6398c1aa2ed98b3.jpg

4e9af1f858ef55379e6bb506e643f869.jpg

f75af189906761a2468e4e3fb0bdda14.jpg

018000bf18146826b6882d8f4b32b63b.jpg

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Awesome job!  Points!  But now you're just showing off!  Nice somke.

 

Mike

post #10 of 11
Thread Starter 
Lol, there was 3 in the first picture, must be one more coming eventually
post #11 of 11
What temp did you pull these? Also, how long did they ready after the cook?
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