I've got a 2.2 lb TT in the SV bath at 126. It is seasoned with California style garlic salt, and cracked black pepper. It will bathe for 4.5 hrs and then get seared over charcoal. I will post my results...
SV Tri Tip
- Thread starter mike5051
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I didn't buy this one...it was a Fathers day gift. I had to pretend I was excited to get it...
Mike
It has bathed for 4.5 hrs and seared over charcoal after cooking a chicken, I wasn't lighting charcoal just to sear a Tri Tip!
Checked IT after searing...
I think it is perfect!
Mike
Checked IT after searing...
I think it is perfect!
Mike
I usually indirect grill until 125 IT, and then reverse sear. The SV will hold the TT at 125 for hours and when I'm ready to eat...throw it on the grill! I find that aspect quite convenient and tasty. I had the TT waiting in the SV bath until my whole chicken was done on the kettle. No worries about over cooking or cooling off, just take it out of the bath, dry it off and sear when YOU are ready to eat. That is a big difference from trying get the timing right for serving.
Mike
Same texture and tenderness as when I nail one on the grill. Much less stress about overcooking the TT. My blood pressure skyrockets when I screw up a cook.
Mike
- Jun 11, 2013
- 2,638
- 822
I've done half a dozen or more tri tips in the sous vide now. I have no doubt the longer you leave them in the bath the more tender they get. The only time it's failed me is on a thinner venison steak. After 4 hours in the bath (way longer than the normal hour or 2) the texture was starting to get a bit mushy.
I'm normally happy with the TT unless it's just a bad piece of meat. I don't think SV is for me but see how it could be helpful.
- Jun 11, 2013
- 2,638
- 822
Helpful in plenty of ways.
It'll make meat more tender (especially tougher cuts).
It is a great way to warm up leftovers. A medium rare steak from the night before is tough to keep medium rare when warm up in the microwave. It's perfect in the sous vide. I think a lot of people over look this part of sous vide cooking.
And it really helps with timing. For instance you can cook a steak in an hour but a few more hours doesn't hurt it only helps. So if you put your steak in and go outside to do yard work or whatever and run late with what it is your doing your meat doesn't over cook. Then again after an hour it's still a perfectly cooked steak.
To many positives to sv to overlook.
It'll make meat more tender (especially tougher cuts).
It is a great way to warm up leftovers. A medium rare steak from the night before is tough to keep medium rare when warm up in the microwave. It's perfect in the sous vide. I think a lot of people over look this part of sous vide cooking.
And it really helps with timing. For instance you can cook a steak in an hour but a few more hours doesn't hurt it only helps. So if you put your steak in and go outside to do yard work or whatever and run late with what it is your doing your meat doesn't over cook. Then again after an hour it's still a perfectly cooked steak.
To many positives to sv to overlook.
ddrian
Meat Mopper
- Apr 13, 2017
- 188
- 48
Before I bought one I used a large crock pot and a small heating unit that I built for 35.00. Worked great and let me test sous vide before making the investment!
There is a link on you tube for building the unit. ! Simple!
I ended up buying the Vacmaster unit and it's great! I still use the first one for cooking sides and such like corn etc!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
-
Smokehouse Almost Done
- Started by BGKYSmoker
- Replies: 28
- General Discussion
