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Cold Smoked Tri-Tip and Sous Vide

post #1 of 14
Thread Starter 

On a recent trip to Phoenix my wife found the Chef'Store in Tempe.  She ended bringing home 6 tri-tips.  So, I have a lot of tri-tip cooking to do. ;)

 

The other day I got my new A-Maze-N smoker so I tried to figure out how to smoke the tri-tip...and use our sous vide oven.  I decided to cold smoke the meat before putting it in the SV oven.  I had the meat at 35° so I figured that it would be safe to smoke it for an hour.  I started the AMNPS in my Weber Genesis.  When it was smoking good and strong, I took the meat out of the refrigerator and put it in the Weber for an hour.

 

I preheated the SV to 132° and had a beer (or two).  After an hour I bagged the tri-tip in a 2 gal. Ziploc SV bag and into the oven.  After about 3 hours, I fired up the Weber and put 3 ears of corn on to cook.  When the corn was done, I cranked up the Weber and fired up the Sear Station burner.  I pulled the tri-tip, patted it dry, and seared it for about 2 minutes a side.

 

The results were great!  Obviously, the meat was cooked perfectly, thanks to the SV oven, and had a nice smoky flavor thanks to the AMNPS.  I'll go 2 hours on the smoke next time.  Served with french fries and grilled corn.

 

Oh, I forgot to burn off the oil on the AMNPS but I didn't taste anything unusual.  BTW, the mess on the cutting board is from the juices on the meat when I pulled it from the SV bag.

 

Pat

 

ETA: The meat also had a basic BBQ rub on it.  We saved the juice in the bag but didn't have time to reduce it for this meal.  It will be used for the leftovers. 

 


Edited by Pop Smoke! - 6/10/16 at 5:20pm
post #2 of 14
Looks great! I R/S TT all the time I have even started to put them in the freezer about an hour so I can smoke it longer.
post #3 of 14
Thread Starter 

Thanks!

 

Is there a sticky for acronyms?  I'm in military, aviation, automotive, and cooking forums that all use acronyms that sometimes cross contaminate and are totally undecipherable by me.  That means that I have no idea what R/S TT is.  I only learned AMNPS a couple of days ago and I'm still not sure it's even correct. ;)

 

Pat 

post #4 of 14
Mmm, nice TT smoke ! We love TT round our house ! icon14.gif

Sous vide is somethin I've been lookin into myself ! icon14.gif
post #5 of 14
Quote:
Originally Posted by Pop Smoke! View Post

Thanks!

Is there a sticky for acronyms?  I'm in military, aviation, automotive, and cooking forums that all use acronyms that sometimes cross contaminate and are totally undecipherable by me.  That means that I have no idea what R/S TT is.  I only learned AMNPS a couple of days ago and I'm still not sure it's even correct. ;)

Pat 

Maybe this will help !

http://www.smokingmeatforums.com/a/smf-acronyms-definitions
post #6 of 14
Thread Starter 

Thanks for that, WHB!  I'll try to catch up. ;)  (See, I used an acronym.)

 

Oops! No R/S or TT.  I figure TT is tri-tip.

 

Pat

post #7 of 14
Quote:
Originally Posted by Pop Smoke! View Post

Thanks for that, WHB!  I'll try to catch up. ;)

Pat

No prob Pat ! Happy to help... Let us know if we can help ya anymore..
post #8 of 14
Quote:
Originally Posted by Pop Smoke! View Post

Thanks for that, WHB!  I'll try to catch up. ;)  (See, I used an acronym.)

Oops! No R/S or TT.  I figure TT is tri-tip.

Pat

TT is Tri-Tip & R/S stands for Reverse Sear !
post #9 of 14
Thread Starter 

Copy, thanks!

 

Pat

post #10 of 14
Quote:
Originally Posted by Pop Smoke! View Post

Copy, thanks!

Pat

No prob ! icon14.gif
post #11 of 14

pat Thanks for you service and sharing that cook looks great. Points

Richie

 

:points:

post #12 of 14

Nice job on the tri tip!

 

It looks delicious!

 

Al

post #13 of 14

Stupendous Steak, Sir!

 

Disco

post #14 of 14

That is gorgeous.  It belongs on the cover of a cooking magazine.

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