I didn't buy this one...it was a Fathers day gift. I had to pretend I was excited to get it...I'm in,still not buying one. Let's see how it goes. Hopefully you started this awhile ago so it's not a midnight snack.
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.That looks great! Notice any difference from your usual method?
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.Was it anymore tender then normal?
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.Was it anymore tender then normal?
Mike
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.
Thanks for the praise and point Al!
Fantastic job Mike!
It looks delicious!
Point!
Al
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!I'm in,still not buying one. Let's see how it goes. Hopefully you started this awhile ago so it's not a midnight snack.