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Recent content by dirtsailor2003
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Tri tip in general is pretty tender. This does take it to another level though. Also if using a marinade I think it really helps impart more of the flavor into the meat.
Thank you. The skull is actually a sponge, scrubby holder. I started adding into my pics when someone started posting my photos as cooks they had made.
Thank you. The jar just keeps the bag from touching the metal part of the wand. Early on in my Sous vide adventuress I had a bag melt so not I put a jar in there to keep them
Separated.
Marinated a Tri tip for 24 hours then into the Sous vide at 125°f all day. Finished it with a quick sear on the BabyQ.
I made a gravy from the bag drippings and used the pepperoncini like a chimmichurry.
The night before I made fried rice so I served the steak on top of some of the left over...
Sous Vide Tri tip with a quick sear. Sous vide was 125°f for nine hours.
Tri tip was marinated in Henderson’s relish, fish sauce, white pepper and chopped garlic for 24 hours.
Baked potato and a cold cauliflower feta salad.
The cauliflower is seasoned with olive oil, paprika, garlic powder...
So I’ve cooked a lot of large cut pieces of beef in the sous vide as well as smaller cuts.
If you’re going for pulled or even sliced cut on a larger hunk of meat you’re better off going with a higher temp and and shorter cook time. This applies to the the not so lean cuts like brisket...
I’ve made them while camping. Dry wings really good. Coat in a light coating of olive oil, season and toss to mix really good. Run your griddle around medium. Dump on griddle. Flip as they start to turn golden. If you want to sauce remove from griddle when they are about 85-90% done. Toss in...
Meal looks great.
Next time I’d try a bath temp of 135. Then sear to a finish temp of 141, with a final rest temp to 145. 160 is too high for pork. Even though SV cooked is why your pork was dry. Pork is done at 145.
Still wintery. So Sous vide chuck roast for dinner. Mashed taters, dilly carrots and a simple gravy made from the au jus of the Sous vide roast. Tasty!
Had to try out the new VacMaster VP 230 so picked a small 3lb chuck roast. Seasoned with Henderson’s relish, black pepper, white pepper and...
Well a good trick to get the best hash browns it to use your left over baked taters. Just a restaurant trick.
But if you really want to boil your taters salt the water really good (2%+) cool quickly. Then grate and spread out on a sheet pan with a towel. Dry them out using another towel on...
I look at the price versus what it saves me down the road. The 380 was expensive when I bought it but it packed a lot of bulk food purchases and meat that we harvested (fish, elk, deer). It paid for itself in less than a year. This unit will probably take two years to pay itself off, unless we...